Chef Red’s Philadelphia Tailgate Recipe

Lito Sheppard Pie

For our third tailgate of the season are going with a Philly theme as we welcome in the hated Philadelphia Eagles.  This recipe is the Shepherd’s pie recipe that I always use but to bring it into the theme a former Gator and Eagle lends his name to this dish.  You can fancy this recipe up a bit by using Steakhouse Elite ground beef.



  • 1 lb ground beef
  • 1 onion chopped
  • 4 cloves of garlic minced
  • 2 cups frozen vegetables
  • 4 large potatoes peeled and cubed
  • 2 tbsp. unsalted butter
  • 2 tbsp. heavy whipping cream
  • ¼ cup parmesan cheese
  • 1 tbsp. vegetable oil
  • 1 can cream of mushroom soup
  • 2 tsp. thyme
  • 1 tsp Worcestershire sauce
  • ½ to 1 cup of shredded cheddar cheese
  • Salt and pepper to taste


Preheat oven to 350 degrees.  Boil potatoes in salted water for about 20 minutes.  Once tender drain and mix in butter, cream, parmesan cheese, 1 tsp. thyme, and half of the garlic.  Mash and mix well.  Season with salt and pepper to taste.  Set aside for later use.

Heat a large pan to medium-high heat and add oil.  Sauté onions until translucent.  Add in ground beef and brown.  Next add the frozen vegetables and sauté until tender.  Add the garlic and sauté for 30 seconds until fragrant.  Mix in the cream of mushroom soup, 1 teaspoon thyme, Worcestershire sauce, and season with salt and pepper.  Simmer for 5-10 minutes until well blended.

Place beef/vegatable mixture in a 9 x 13 pan. Top with mashed potatoes and then shredded cheddar cheese.  Bake in the oven for about 30-40 minutes uncovered.  Serve and enjoy.

Chef Red

“Tailgating with Attitude!”


A lifelong Buccaneers fan that began working in the restaurant industry when he was 16, Chef Red continued this career while growing to love tailgating at the Buccaneers games. Started out with two small hibachi grills and a passion to cook. Began meeting up with the WTB? Tailgate Krewe and Captain Rino in 2007. During the Mike Alstott retirement party Chef Red and the rest of the current tailgate Krewe came up with a great plan to make the biggest and best tailgate party in the Tampa Bay area. Now residing off of Ohio Avenue the tailgate has grown into a special event for every Buccaneers home game. The addition of "Grillaneer" in 2011 which is a 20 foot customer smoker on a dual axel car carrier has grown the selection of food farther than what two hibachi grills can handle. Chef Red tailors his menu for every incoming opponent and tries something new each game. Rather it is hundreds of pounds of pulled pork, ribs, chicken, or even smoked salmon there is always something for everyone. Chef Red makes almost all of his own sauces, rubs, and side dishes with his own spin to please the crowds. Chef Red's motto is "Tailgating with Attitude" which speaks to his love of the Buccaneers and feeding the massive crowds at the tailgate. Chef Red

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