Idaho Shepherd’s Pie


Recipe by


  • 5-6 medium potatoes
  • 1 tablespoon of butter
  • 1/3 cup chopped onion
  • ½ cup White Cheddar Cheese
  • Seasoning salt and pepper to taste
  • 4 medium carrots
  • 1 cup peas
  • 1 tablespoon of olive oil
  • 1 medium onion chopped
  • 2 cloves garlic diced
  • 1 lb. of local ground beef
  • 2 tablespoons flour
  • 2 tablespoons ketchup
  • 1 cup beef broth
  • ½ to 1 cup Ballard white cheddar cheese for the top


  1. Preheat oven to 375 degrees
  2. Bring salted water to boil, add Idaho potatoes and cook until tender. Drain, peel and mash. Mix in butter, onion Ballard cheese, seasoning salt and pepper.
  3. Bring salted water to boil, add peeled carrots and cook until tender. Drain and mash.
  4. Heat oil; add onion and garlic cook until clear. Add local ground beef and cook until browned.
  5. Strain of excess fat. Add seasoning salt and pepper to taste. Add the flour, ketchup and beef broth.
  6. Simmer 5 minutes or until reduced.
  7. Layer local Beef in bottom of casserole dish. Spread the layer of mashed carrots then followed by a sprinkle of peas. Op with Idaho Potato mixture. Sprinkle with Ballard cheese on the top.
  8. Bake 20 minutes or until cheese has melted down.
  9. Enjoy the Idaho Shepard’s pie with wine! During the summer pair with a Dry Viognier from Cinder Wines and in the fall pair with cabernet Sauvignon from Snake River Winery.


  • potatoes, onions, garlic, peas and carrots can be purchased at your local Farmers Market along with local ground beef.