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Recipes
Double-up Shepherd’s Pie

Pan-Frying

Double-up Shepherd’s Pie

15 min prep

60 min cooking

Serves 8

Difficulty 2/5

This doubled-up recipe makes 2 pies, so you can bake one right away for dinner and tuck one away in the freezer for a future meal or to take to a friend in need. You can also choose to just bake the entire recipe in a 13 x 9-inch (3 L) baking dish to serve a large family or if you want to have leftovers; it’s also the perfect casserole for pot luck events.

Ingredients

3 lb (1.5 kg) yellow-flesh potatoes, peeled and cut into chunks 1 cup (250 mL) milk ¼ cup (60 mL) butter, cut into cubes ½ tsp (2 mL) EACH salt and fresh ground pepper ¼ tsp (1 mL) ground nutmeg

Beef Filling

2 tbsp (30 mL) butter or vegetable oil 2 lb (1 kg) Extra Lean Ground Beef 1 large onion, finely chopped 2 EACH stalks celery and carrots, finely chopped 2 tsp (10 mL) dried thyme leaves 1 tsp (5 mL) EACH salt and fresh ground pepper 2 tbsp (30 mL) all-purpose flour 3 cups (750 mL) reduced-sodium beef broth ½ cup (125 mL) tomato paste 2 tbsp (30 mL) Worcestershire sauce 1 cup (250 mL) EACH frozen peas and corn

Get Ingredients

Directions

1. Place potatoes in a large saucepan, cover with cold water and season generously with salt. Bring to a boil over medium-high heat; reduce heat and boil gently for 15 to 20 minutes or until fork-tender. Remove from heat and drain potatoes well. 2. Return to saucepan over medium-high heat for 1 minute to evaporate any water; remove from heat. Add milk, butter, salt, pepper and nutmeg; mash until light and fluffy. Place a layer of paper towel directly on the surface of the mashed potatoes and cover with a lid to keep warm. Set aside. 3. Meanwhile, melt butter over medium heat in a large, deep skillet. Cook beef, onion, celery, carrots, thyme, salt and pepper, stirring often and using back of spoon to break up meat into small chunks, for 8 to 10 minutes or until beef is browned. 4. Sprinkle flour over top. Cook, stirring for 1 to 2 minutes, or until blended. Gradually add broth, stirring continually; bring to a boil. Stir in tomato paste and Worcestershire sauce until incorporated. Reduce heat to medium-low; simmer, stirring occasionally, for 15 to 20 minutes or until sauce is thickened. Remove from heat; stir in peas and corn. 5. Divide beef filling between two greased freezer-to-oven-safe 8-inch (20 cm) square baking dishes or deep-dish pie plates. Spoon warm mashed potatoes evenly over top of each pie; smooth tops. Set one pie aside and let cool to room temperature; cover the entire dish tightly with plastic wrap and foil, then freeze for up to 3 months. 6. Meanwhile, bake the remaining pie in preheated 400˚F oven for 20 to 25 minutes or until topping is golden brown and filling is bubbling. Let stand for 10 minutes before serving.

Tip

To bake pie from frozen; remove any plastic wrap, cover top with foil and place in a cold oven. Set temperature to 350°F and bake for 90 minutes or until starting to bubble at the edges. Remove foil and bake for an additional 25 to 30 minutes or until topping is golden brown, filling is bubbling vigorously and digital instant-read thermometer reads 160°F (71°C) when inserted into the centre of the pie. Garnish the top with paprika or finely chopped parsley leaves before serving. Sprinkle with some shredded Cheddar cheese or grated Parmesan cheese during the last 15 minutes of baking for a cheesy potato topping.

How to Cook It

Pan-Frying

Cuts Used in This Recipe

Ground Beef

Extra Lean Ground Beef (10% Max. fat)

Beef Trimmings

Beef Trimmings 90% Lean

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The comments, recommendations and other information on this site are general information and are not intended be relied upon with respect to any particular circumstances. The advice of a doctor or other qualified medical professional should be obtained before reliance upon any of the information on this site that relates to diet, allergies and other health matters. Nutrition information regarding recipes and other food items (including the presence of allergens and quantities of nutrients) is only an estimate, may contain inaccuracies, and is derived from various sources which may include nutrient analysis software and information from suppliers. Actual amounts may also vary based on factors such as the origins of ingredients, accuracy of measurements, and method of preparation and cooking. The Gateway is brought to you by Canadian Beef producers. It is our intent to provide information in support of local beef production, but we cannot guarantee that all beef cuts are sourced and sold by retailers are Canadian.