Big Batch Shepherd's Pie

Prep Time: 20 minutes
Total Time: 1 hour 20 minutes
Makes: 12


  1. 1 tbsp pure olive oil
  2. 2 lbs extra lean ground beef
  3. 1 cup onion, finely chopped
  4. 1 cup carrots, grated
  5. 1 tbsp minced garlic
  6. 3 tbsp Compliments Worcestershire Sauce
  7. 2 tbsp Compliments Tomato Paste
  8. 2 tbsp fresh Compliments Thyme, leaves only
  9. 1 tbsp fresh Compliments Rosemary, chopped
  10. 1 cup dry red wine
  11. 1 cup Compliments Chicken Broth, 35% Less Sodium
  12. 1 cup Compliments Petite Peas, thawed
  13. 2 pkgs Compliments Roasted Garlic Mashed Potatoes
  14. 1/3 cup freshly grated parmesan cheese


  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. Addthe 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 cupliquid 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.