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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.

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