Shepherd’s Pie
A hit with any dinner crowd, this comfy shepherd’s pie is made with an extra-cheesy mashed potato topping.
| Prep Time | Cook Time | Yields |
|---|---|---|
| 20 Mins | 70 Mins | Serves 6 |
Filling
- 2 tbsp (30 mL) butter
- 1 1/2 lb (625 g) lean ground beef
- 1/2 tsp (2 mL) salt and pepper
- 1 small onion, diced
- 1 carrot, diced
- 1 stalk celery, chopped
- 2 cloves garlic, minced
- 1 tbsp (15 mL) finely chopped fresh thyme
- 2 tbsp (30 mL) tomato paste
- 2 cups (500 mL) sodium-reduced beef broth
- 1 tbsp (15 mL) Worcestershire sauce
- 1 cup (250 mL) frozen peas
Toppings
- 2 cups (500 mL) P’tit Québec Very Mild Cheese, shredded and divided
- 1 1/2 lb (625 mL) Yukon Gold potatoes, peeled and cut into 2-inch (5 cm) chunks
- 1/3 cup (75 mL) milk
- 2 tbsp (30 mL) butter
- 1/4 tsp (1 mL) salt and pepper
- 1/4 tsp (1 mL) paprika
- 1 tbsp (15 mL) finely chopped fresh chives
Very Mild Cheddar
Directions
- Filling: Preheat oven to 400˚F (200˚C). Melt butter in large skillet set over medium-high heat; cook ground beef, salt and pepper for 5 to 8 minutes or until browned.
- Stir in onion, carrot, celery, garlic and thyme; cook for 3 to 5 minutes or until slightly softened. Stir in tomato paste; cook for 1 minute. Stir in broth and Worcestershire sauce; cook for 10 to 12 minutes or until thickened. Stir in peas.
- Topping: Meanwhile, in pot of boiling salted water, cook potatoes for 12 to 15 minutes or until tender. Drain well; return to saucepan. Mash together potatoes, milk, butter, salt, pepper and paprika until light and fluffy. Stir in 1 cup (250 mL) cheese.
- Scrape meat filling into 9-inch (23 cm) square baking dish. Spread mashed potatoes over top; sprinkle with remaining cheese. Bake for 20 to 25 minutes or until topping is golden brown, cheese is melted and filling is bubbling. Sprinkle with chives.
