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Big Batch Shepherd’s Pie

Big Batch Shepherd’s Pie

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

Method

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.

Nutritional Facts Per Serving

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

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