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very easy
Prep Time
20 mins
Total Time
1 h 20 m


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
1/3 cup
freshly grated Parmesan cheese
75 mL


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.

Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.

Nutritional Facts Per Serving

Nutrition Description:
Per serving (1/12 of the recipe)
9 g
Saturated Fat:
4 g
28 g
3 g
45 mg
22 g
690 mg
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