Shepherd’s Pie

The mushrooms in this Shepherd's Pie recipe add a depth of flavour to this classic beef dish. If your children are squeamish about mushrooms you can finely chop them and they’ll never know they’re there. You can sneak in some carrots too, if you finely grate them first.

RatingDifficultyBeginner

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Yields6 Servings
Prep Time30 minsCook Time40 minsTotal Time1 hr 10 mins

 1 lb (500 g) Lean or Extra Lean Ground Beef Sirloin or Round*
 8 oz (250 g) mushrooms, sliced or chopped
 1 medium onion, finely chopped
 2 cloves garlic, minced
 ½ tsp (2 mL) dried thyme
 ½ tsp (2 mL) marjoram leaves
 3 tbsp (45 mL) all-purpose flour
 1 ½ cup (375 mL) beef stock
 2 tbsp (25 mL) tomato paste
 2 tsp (10 mL) Worcestershire sauce
 Salt and freshly ground pepper
 12 oz (341 mL) can corn kernels, drained
 Potato Topping (recipe follows)

1

Cook beef in large non-stick skillet over medium-high heat, breaking up with wooden spoon, for 5 minutes or until browned. Drain, if necessary. Add mushrooms, onion, garlic, thyme and marjoram; cook over medium heat, stirring often, for 5 minutes or until softened. Sprinkle with flour; stir in stock, tomato paste and Worcestershire sauce. Bring to boil; reduce heat and simmer, covered, for 8 minutes. Season with salt and pepper to taste. Stir in corn.

2

Spread meat mixture into shallow 12 x 8-inch (2.5 L) baking dish. Top with small spoonfuls of Potato Topping and spread evenly.

3

Bake in 375°F (190°C) oven for 25 to 30 minutes or until filling bubbles.

4

Potato Topping: Peel and quarter 2 lb (1 kg) potatoes (about 6). Simmer in large saucepan covered with 1-inch (2.5 cm) boiling salted water for 15 to 20 minutes or until tender. Drain. Return potatoes to stove and heat in pan just until excess water evaporates. Stir in 1/2 to 3/4 cup (125 to 175 mL) milk and 2 tbsp (30 mL) EACH butter and mayonnaise; bring to simmer. Remove from heat and mash. Season with salt and pepper to taste.

5

*Other Options: Lean Ground Chuck, Lean/Extra Lean Ground Beef

Ingredients

 1 lb (500 g) Lean or Extra Lean Ground Beef Sirloin or Round*
 8 oz (250 g) mushrooms, sliced or chopped
 1 medium onion, finely chopped
 2 cloves garlic, minced
 ½ tsp (2 mL) dried thyme
 ½ tsp (2 mL) marjoram leaves
 3 tbsp (45 mL) all-purpose flour
 1 ½ cup (375 mL) beef stock
 2 tbsp (25 mL) tomato paste
 2 tsp (10 mL) Worcestershire sauce
 Salt and freshly ground pepper
 12 oz (341 mL) can corn kernels, drained
 Potato Topping (recipe follows)

Directions

1

Cook beef in large non-stick skillet over medium-high heat, breaking up with wooden spoon, for 5 minutes or until browned. Drain, if necessary. Add mushrooms, onion, garlic, thyme and marjoram; cook over medium heat, stirring often, for 5 minutes or until softened. Sprinkle with flour; stir in stock, tomato paste and Worcestershire sauce. Bring to boil; reduce heat and simmer, covered, for 8 minutes. Season with salt and pepper to taste. Stir in corn.

2

Spread meat mixture into shallow 12 x 8-inch (2.5 L) baking dish. Top with small spoonfuls of Potato Topping and spread evenly.

3

Bake in 375°F (190°C) oven for 25 to 30 minutes or until filling bubbles.

4

Potato Topping: Peel and quarter 2 lb (1 kg) potatoes (about 6). Simmer in large saucepan covered with 1-inch (2.5 cm) boiling salted water for 15 to 20 minutes or until tender. Drain. Return potatoes to stove and heat in pan just until excess water evaporates. Stir in 1/2 to 3/4 cup (125 to 175 mL) milk and 2 tbsp (30 mL) EACH butter and mayonnaise; bring to simmer. Remove from heat and mash. Season with salt and pepper to taste.

5

*Other Options: Lean Ground Chuck, Lean/Extra Lean Ground Beef

Shepherd’s Pie
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