Big Batch Shepherd’s Pie
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- Level
- easy
- Prep Time
- 20 mins
- Total Time
- 1 h 20 m
- 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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Nutritional Facts
- Nutrition Description:
- Per serving (1/12 of the recipe)
- Calories:
- 280
- Fat:
- 9 g
- Saturated Fat:
- 4 g
- Carbs:
- 28 g
- Fibre:
- 3 g
- Cholesterol:
- 45 mg
- Protein:
- 22 g
- Sodium:
- 690 mg
