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Big Batch Shepherd’s Pie
Makes 12


  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.
  2. Meanwhile, prepare both bags of mashed potatoes according to package instructions.
  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.
  4. Bake until bubbling and golden, about 20 minutes. Let cool slightly before serving.
  • 1 tbsp (15 mL) olive oil
  • 2 lbs (1 kg) extra lean ground beef
  • 1 cup (250 mL) finely chopped onion
  • 1 cup (250 mL) grated carrots
  • 1 tbsp (15 mL) minced garlic
  • 3 tbsp (45 mL) Worcestershire sauce
  • 2 tbsp (30 mL) tomato paste
  • 2 tbsp (30 mL) fresh thyme leaves
  • 1 tbsp (15 mL) fresh chopped rosemary
  • 1 cup (250 mL) dry red wine
  • 1 cup (250 mL) reduced sodium chicken broth
  • 1 cup (250 mL) Petite Peas, thawed
  • 2 pkgs Roasted Garlic Mashed Potatoes
  • 1/3 cup (75 mL) freshly grated Parmesan cheese