Family Foods

Big Batch Shepherd’s Pie

Makes 12 https://www.sobeys.com/en/recipes/big-batch-shepherd-s-pie/

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

Directions:

 

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.