Big-Batch Shepherd’s Pie

Prep time: 20min
Total time: 80min
Serves 12
1 tbsp
pure olive oil
15 mL
2 lbs
extra lean ground beef
1 kg
1 cup
onion, finely chopped
250 mL
1 cup
carrots, grated
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 only
30 mL
1 tbsp
fresh Rosemary, chopped
15 mL
1 cup
dry red wine
250 mL
1 cup
Chicken Broth, 35% Less Sodium
250 mL
1 cup
Petite Peas, thawed
250 mL
2 pkgs
Roasted Garlic Mashed Potatoes
1/3 cup
freshly grated parmesan cheese
75 mL
1/12 of the recipe
9 g
saturated fat
4 g
28 g
22 g
45 mg
3 g
690 mg


  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 ½ cup liquid in the pan. Stir in the peas.

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

  3. Spoon the beef mixture into a 9 x 13 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.

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

Product Recall : Compliments Pastrami