Shepherd's Pie

129

PREP TIME

10 min

TOTAL TIME

40 min

Makes

6 adult servings

Shepherd's Pie

Photo: Maya Visnyei

This vegetable-packed Shepherd's Pie recipe is a hearty and healthy suggestion from reader Catherine Dishman of Stratford, Ont. Make it in advance for a quick weeknight dinner later.


Ingredients

  • 1 1/2 lb. Yukon Gold potatoes , peeled and quartered
  • 1/4 cup unsalted butter , divided
  • 1/4 cup milk
  • 3/4 tsp salt , divided
  • 1/4 cup grated cheddar , divided
  • 1 cup peeled, chopped carrot
  • 1/2 cup chopped onion
  • 1/2 cup chopped celery
  • 1 lb. extra-lean ground beef
  • 2 tsp chopped garlic
  • 4 tsp all-purpose flour
  • 1 1/2 cups sodium-free beef broth
  • 2 tsp Worcestershire sauce
  • 1 tsp Dijon mustard
  • 1 tbsp thyme
  • 1/8 tsp black pepper
  • 1 cup fresh or defrosted frozen green peas

Instructions

  • Preheat oven to 425°F.
  • Place potatoes in a pot of cold salted water and bring to a boil. Cook for 15 min or until tender when pierced with a fork. Drain. Return potatoes to a pot over low heat for 1 min to evaporate any remaining water. Add 2 tbsp butter and mash until combined and fluffy. Add milk to loosen, season with 1⁄4 tsp salt and stir in half of cheese. Set aside.
  • Heat remaining 2 tbsp butter in large frying pan over medium. Add carrot, onion and celery and sauté for 5 min or until beginning to soften.
  • Turn heat to high. Add beef and garlic, and sauté, breaking up meat with a wooden spoon, for 5 min or until meat begins to brown. Add flour, stirring for 2 min to cook out floury taste.
  • Add stock, Worcestershire, mustard and thyme. Bring to a boil and simmer for 3 min or until broth has reduced and thickened and made the meat saucy. Season with remaining 1⁄2 tsp salt and pepper and stir in peas.
  • Transfer beef mixture to a deep 9-in. ovenproof casserole dish. Spread mashed potatoes overtop. Sprinkle with remaining cheese. Bake for 15 min or until sauce is bubbling. Turn to broil and cook until potatoes are golden.

Tip:

You can make this well ahead and refrigerate, but it will need more time in the oven to heat through.

Nutrition (per serving)

  • Calories
  • 334,
  • Protein
  • 22 g,
  • Carbohydrates
  • 39 g,
  • Fat
  • 15 g,
  • Fibre
  • 3 g,
  • Sodium
  • 670 mg.

Originally published in the Today’s Parent April 2014 issue.