https://youtube.com/watch?v=5oqSvLsN1x8%3Frel%3D0%22+allowfullscreen%3E%3C

Easy Shepherd’s Pie

Servings: 4 |

https://youtube.com/watch?v=5oqSvLsN1x8%3Frel%3D0%22+allowfullscreen%3E%3C

Easy Shepherd’s Pie

Servings: 4

Easy Shepherd’s Pie

Servings: 4

Ingredients

Ingredients

  • 1 tbsp (15 mL) canola oil
  • 1 cup (250 mL) finely chopped onion
  • 2 cloves garlic, minced
  • 1 lb (500 g) lean ground pork
  • 1 can (10 oz/284 mL) sodium-reduced beef broth
  • 2 tbsp (25 mL) tomato paste
  • 2 tbsp (25 mL) chopped fresh parsley
  • 1 tsp (5 mL) chopped fresh thyme
  • 2 cup (500 mL) mixed frozen vegetables
  • Salt and freshly ground pepper to taste
  • Chopped fresh parsley for garnish

Potato Topping:

  • 2 large russet potatoes, peeled, cut into 2-inch pieces
  • 3 tbsp (45 mL) butter
  • 1/2 cup (125 mL) milk
  • Salt to taste

Method

  1. In large skillet, heat oil over medium-high heat.
  2. Add onion, garlic and ground pork. Cook until pork is browned and no pink remains, about 15 minutes. Drain cooking liquid if needed.
  3. Add broth, tomato paste, parsley, thyme and frozen vegetables. Mix well. Simmer until juices thicken, about 10 minutes.
  4. Spoon mixture into lightly greased 1+1/2-quart casserole.
  5. Top with Potato Topping (recipe below).
  6. Bake at 375 F for 30 – 35 minutes or until potato topping starts to brown.
  7. Garnish with additional parsley.

Potato Topping:

  1. Cook potatoes in large pot of boiling water until tender. Drain well.
  2. Mash with butter, milk and salt.