Beef Shepherd’s Pie

Clock Icon 60 minutes |
Servings: 4-6 |
Prep: 5 minutes |
Cook: 55 minutes

Shepherd’s pie is perfect for meal prep or using up leftovers because this hearty comfort dish hits the spot no matter what veggies you put in it. It’s baked until golden on top, creating a warm, satisfying meal with rich layers of flavour and texture.

Ingredients

 
  • 2 Tbsp (30 mL) canola oil
  • 1 large onion, diced
  • 2 carrots, peeled and diced
  • 3 cloves garlic, minced
  • 2 cups (500 mL) mushrooms, diced
  • 1 ½ lbs (750 g)lean ground beef
  • 1 tsp (5 mL) marjoram
  • 1/2 tsp (2 mL) thyme
  • 3 Tbsp (45 mL) flour
  • 1 ½ cup (375 mL) beef stock
  • 2 Tbsp (30 mL) tomato paste
  • 1 cup (250 mL) corn
  • 1 cup (250 mL) frozen peas
  • leftover mashed potatoes or 6 medium potatoes, cooked and mashed
  • salt and pepper, to taste

Method

  1. In an oven safe or cast iron skillet, add oil and sauté onion, garlic, and carrots for 3-4 min on high heat. Add mushrooms and cook for another 5-6 minutes or until mushrooms soften.
  2. Transfer sautéed vegetables onto a separate plate. In the same skillet, cook ground beef on medium high heat, breaking it up with a wooden spoon and cook until meat is brown. Return cooked vegetables into ground beef and mix in marjoram and thyme.
  3. Sprinkle flour, pour in beef stock and stir in tomato paste until well combined. Simmer on medium high heat for 6 min. Add frozen corn and peas and cook for another 2 min.
  4. Top with a spoonful of mashed potato and spread evenly to create a second layer.
  5. Bake on 400°F for 20-25 minutes and garnish with fresh parsley if desired.

Tips

Recipe curated by Tamara Sarkisian, RD (www.fruitfulkitchen.ca) and adapted from Manitoba Beef Producers

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