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Large Batch Shepherds Pie

16 servings
Dinner

Nutritional Facts Per Serving

288
Calories
18.1 g
Protein
32.1 g
Carbs
3.3 g
Fibre
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Nutritional Facts

  • Amount Per Serving % Daily Value
  • Calories 288
  • Fat 10.6 g
    • Saturated  
    • + Trans 
  • Cholesterol 47 mg
  • Sodium   473 mg
  • Carbohydrate 32.1 g
    • Fibre   3.3 g
    • Sugars  
  • Protein 18.1 g
    • Vitamin A 33 %
    • Vitamin C 22 %
    • Calcium 6 %
    • Iron 18 %

Method

Preheat oven to 350 degrees F. Cook beef in a pot over medium heat until no longer pink. Drain fat, then add onions, carrot, garlic and thyme and cook five minutes. Add tomato sauce, peas and corn and heat through. Season mixture with salt and pepper and then divide among 2, 9 by 13 inch, or a series of smaller, casseroles.

Top with mashed potatoes. (If freezing for later use, do so now, but first cool shepherd’s pie to room temperature. Thaw in fridge overnight before baking as described below). Bake 50-60 minutes, until potatoes are golden and filling is bubbling. Serve with a simple green salad and warm bread or rolls.

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