Veal Shepherds Pie Baked Potato

Veal Shepherd's Pie Baked Potatoes

We partnered with Pennsylvania blogger Carla Cardello to develop a new and innovative recipe utilizing ground veal. A twist on classic Shepherd’s Pie allows this meal to be on the table in under an hour – perfect for chaotic weeknights.

Recipe Details

Recipe makes 4 Servings

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes


  • 4 large russet potatoes
  • Olive oil, for brushing
  • 1/2 pound (8 ounces) ground veal
  • 1/2 cup diced onion
  • 1 large carrot, peeled and diced
  • 1 garlic clove, minced
  • 8 ounces canned tomato sauce (not spaghetti sauce)
  • 1/2 cup beef broth
  • 1/2 cup frozen peas
  • 1/2 cup frozen corn
  • 1 tablespoon Worcestershire sauce
  • 1/2 teaspoon salt plus more for seasoning
  • 1 tablespoon chopped fresh rosemary
  • Shredded cheddar cheese and sour cream, for serving


  1. Place the potatoes in a microwave-safe casserole dish. Prick with the tines of a fork then brush each with olive oil and sprinkle with salt. Microwave at full power for 5 minutes. Flip and microwave for another 3-5 minutes or until soft.
  2. Meanwhile in a large hot skillet, add the veal, onion, carrot, and a big pinch of salt. Cook until the veal is brown and no longer pink. Drain off any excess grease. Add the garlic and cook 30 seconds.
  3. Add the tomato sauce, broth, peas, corn, Worcestershire sauce, and salt. Bring to a boil. Turn the heat down and simmer for 10-15 minutes or until the mixture is thick and glossy, stirring often. Stir in the rosemary.
  4. Cut each baked potato in half. Top with veal mixture, cheese, and sour cream.