Big Batch Shepherd’s Pie

  • Prep Time 20 min
  • Total Time 1 h 20 min
  • Serves: 12

Ingredients

  • 1 tbsp olive oil 15 mL
  • 2 lbs extra lean ground beef 1 kg
  • 1 cup finely chopped onion 250 mL
  • 1 cup grated carrots 250 mL
  • 1 tbsp minced garlic 15 mL
  • 3 tbsp Worcestershire sauce 45 mL
  • 2 tbsp tomato paste 30 mL
  • 2 tbsp fresh thyme leaves 30 mL
  • 1 tbsp fresh chopped rosemary 15 mL
  • 1 cup dry red wine 250 mL
  • 1 cup reduced sodium chicken broth 250 mL
  • 1 cup Petite Peas, thawed 250 mL
  • 2 pkgs Roasted Garlic Mashed Potatoes 0
  • 1/3 cup freshly grated Parmesan cheese 75 mL

Directions

  • Step 1

    Pre-heat oven to 350°F (180°C). Heat the oil in a large skillet, then cook beef over medium high heat for 7-10 minutes. Add the onion, carrot and garlic, stir and cook for another 5 minutes. Add the Worcestershire sauce, tomato paste and herbs, cook for 2 minutes more, stirring constantly. Pour in the wine and broth; reduce at a simmer until reduced to a scant 1/2 cup (125 mL) liquid in the pan. Stir in the peas.

  • Step 2

    Meanwhile, prepare both bags of mashed potatoes according to package instructions.

  • Step 3

    Spoon the beef mixture into a 9 x 13 (3 L) casserole dish. Spread the mashed potatoes on top of the beef mixture with a spatula, starting from the outside and working in. Rough up the mashed potatoes with a fork and sprinkle with the Parmesan cheese.

  • Step 4

    Bake until bubbling and golden, about 20 minutes. Let cool slightly before serving.

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Nutrition Facts

  • Nutrition Description Per serving (1/12 of the recipe)
  • Calories 280
  • Fat 9 g
  • Saturated Fat 4 g
  • Carbs 28 g
  • Protein 22 g
  • Cholesterol 45 mg
  • Fibre 3 g
  • Sodium 690 mg

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