A Twist on a Classic 3

Shepherd’s Pie from Marble Creek Farmstead

A comfort food classic, shepherd’s pie is a traditional meat pie with origins tracing back to the United Kingdom. Typically made with lamb, this recipe instead calls for chevon, goat meat.

The recipe shared was a gift from our friends at Marble Creek Farmstead, located in Sylacauga, Alabama. It’s a 40-acre family farm that produces all-natural, pasture-raised meats and eggs. The farm’s products, including goat meat, are sold online and every Saturday at The Market at Pepper Place in downtown Birmingham.

Shepherd’s Pie


  • 1 pound chevon
  • 3-4 tablespoons cold water
  • 1 tablespoon canola oil
  • 3 large carrots, diced
  • 1 large onion, chopped
  • 2 tablespoons tomato paste
  • 1 tablespoon Worcestershire sauce
  • 2 cups chicken or beef stock
  • 4-6 medium potatoes, peeled and cut 
 into large chunks
  • 2 tablespoons butter, salted or unsalted
  • Splash of milk (optional)
  • 2 tablespoons cornstarch
  • Salt, to taste
  • Pepper, to taste


1. Preheat the oven to 350 F.

2. Add oil, onion and carrots in a pan and sautée until softened.

3. Add chevon. Brown over medium heat, stirring regularly. Drain off excess fat.

4. Stir in tomato paste and Worcestershire sauce.

5. Add stock and bring to a simmer.

6. Cover sautée pan and cook for about 20 minutes.

7. Bring peeled potatoes to a boil; boil for 20 minutes.

8. Uncover sautée pan and cook uncovered for an additional 20 minutes.

9. Mash boiled potatoes.

10. Remove pan from heat.

11. Mix cornstarch and cold water in a separate container. Pour mixture into sautée pan. Stir well to avoid lumps.

12. Pour the cooked meat mixture into a baking dish and completely cover with mashed potatoes.

13. Cook in the oven for around 20 minutes or until the potatoes start to brown around the edges.