Big-Batch Shepherd’s Pie

Prep time: 20min

Total time: 80min

Serves 12

Ingredients
Nutritional Information

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

calories

280

fat

9 g

saturated fat

4 g

carbs

28 g

protein

22 g

cholestrol

45 mg

fibre

3 g

sodium

690 mg

Directions

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.
Meanwhile, prepare both bags of mashed potatoes according to package instructions.
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.
Bake until bubbling and golden, about 20 minutes. Let cool slightly before serving.