Cynthia’s Shepherd’s Pie


  • 1 large sweet potato
  • 2 large baking potatoes
  • 1 pound organic lean ground Beretta beef
  • 1/2 cup chopped white onion
  • 1/2 can (8-3/4 ounces) whole kernel corn, drained
  • ½ can green peas
  • ½ cup carrots, diced small
  • 1 cup tomato sauce
  • Dash each ground cinnamon, allspice and nutmeg
  • 2 tablespoon butter
  • 1 tablespoon Worchester sauce
  • 2 tablespoon 2% milk
  • Salt and pepper to taste



  1. Scrub sweet potato and regular potatoes; dice into cubes and place in a large pot of boiling water and boil under tender, about 15-20 minutes depending on cube size.
  2. Meanwhile, in a large skillet, cook beef and onion until meat is no longer pink; drain. Add the corn, peas, carrots, tomato sauce, Worchester sauce and spices. Place in a 1-qt. baking dish coated with cooking spray; set aside.
  3. Drain the potatoes and place in a large mixing bowl. Mash with butter, milk, salt and pepper. Spread evenly over meat mixture.
  4. Bake, uncovered, at 350° for 25-30 minutes or until heated through. Makes 4 servings.


Buon Appetito,


About The Chef: Cynthia Beretta

Cynthia Beretta, Co-Founder of Beretta Farms and founder of Beretta Kitchen, is no stranger to food. A gifted entrepreneur, mother of three, organic cattle rancher and self-proclaimed ‘foodie’, Cynthia has over twenty-five years of experience in the food industry. Born on the original Earth Day in the 1970s, Cynthia jokes she was destined for sustainable and organic greatness. In 1993, fresh out of school with no farming experience to speak of Cynthia and her husband Michael embarked on an unconventional path and founded Beretta Farms. Since then the couple has expanded their network of like-minded farmers across the country, partnering with those that share the core value of raising animals humanely with love and respect As both businesses continue to grow and thrive, Cynthia never forgets to carve time out of her busy schedule to share a hearty home cooked meal with her family.

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