Chef Franklin Dye: Shepherd's Pie

LITTLE ROCK, AR - Chef Franklin Dye is in studio making a St. Patrick's day treat with Aaron Nolan and Greg Dee.


4-5 large russet potatoes, washed, peeled and quartered
1/2 cup low-fat or skim milk
3 tbsp. extra virgin olive oil
1 lb. lean ground beef
1 tbsp. finely chopped, fresh rosemary
1/4 cup Worcestershire sauce
2 cups low-sodium beef broth
4 tbsp. corn starch
1 cup frozen peas and carrots
1 tsp. Paprika
Salt and pepper to taste

Bring a large pot of salted water to a boil. Add the potatoes and boil for 10-12 minutes until soft when pierced with a fork. Remove from heat, drain and transfer to a large mixing bowl.

Add the milk and 2 tbsp. olive oil. Season with salt and pepper to taste. Mix with a potato masher or an electric mixer until smooth and creamy. Set aside.

Heat 1 tbsp. olive oil in a large skillet on medium heat. Add the ground beef and season with salt and pepper. Add the rosemary, stir and cook on medium heat for 7-10 minutes until beef is cooked through. Stir in the peas and carrots, remove from the heat and set aside.

In a small saucepan, heat the Worcestershire sauce and beef broth on medium heat. Season with pepper to taste. Dissolve the corn starch in a glass with 1/4 cup of cold water.

Mix with a fork until completely dissolved and no lumps are present.
Whisk the dissolved corn starch into the beef broth just before boiling.

Whisk until thick gravy is formed and remove from heat.
Pour the gravy into the ground beef mixture. Stir until all ingredients are combined.

Transfer to a medium size casserole dish. Spread the mashed potatoes evenly over the ground beef mixture with a spoon until completely covered. Top with paprika.

Bake in the oven at 375 degrees for about 15 minutes, until potatoes are slightly browned. Remove from heat and allow to cool for 5 minutes before serving.

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