Big Batch Shepherd’s Pie
Prep Time
Serves
Cooking Mode
1 tbsp olive oil
2 lbs extra lean ground beef
1 cup finely chopped onion
1 cup grated carrots
1 tbsp minced garlic
3 tbsp Worcestershire sauce
2 tbsp tomato paste
2 tbsp fresh thyme leaves
1 tbsp fresh chopped rosemary
1 cup dry red wine
1 cup reduced sodium chicken broth
1 cup Petite Peas, thawed
2 pkgs Roasted Garlic Mashed Potatoes
⅓ cup freshly grated Parmesan cheese
1 tbsp olive oil
2 lbs extra lean ground beef
1 cup finely chopped onion
1 cup grated carrots
1 tbsp minced garlic
3 tbsp Worcestershire sauce
2 tbsp tomato paste
2 tbsp fresh thyme leaves
1 tbsp fresh chopped rosemary
1 cup dry red wine
1 cup reduced sodium chicken broth
1 cup Petite Peas, thawed
2 pkgs Roasted Garlic Mashed Potatoes
⅓ cup freshly grated Parmesan cheese
Directions
1Pre-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.
2Meanwhile, prepare both bags of mashed potatoes according to package instructions.
3Spoon 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.
4Bake until bubbling and golden, about 20 minutes. Let cool slightly before serving.
Disclaimer
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Personal Note
Personal Note
