Island Shepherd's Pie
2017-02-08 18:51:10
Serves 8
Island recipe with lean ground beef.
Prep Time
30 min
Cook Time
15 min
Filling
- 1 tbsp (15 mL) vegetable oil
- 1 onion, chopped
- 1 carrot, chopped
- 4 cloves of garlic, minced
- 1.5 lb (675 g) Prince Edward Island Certified Island Beef lean ground beef
- 2 tbsp (30 mL) tomato paste
- 1 tbsp (15 mL) curry powder
- ½ tsp (2.5 mL) salt
- ¼ tsp (1.25 mL) ground black pepper
- ½ cup (120 mL) frozen corn
- ½ cup (120 mL) frozen peas
- ½ cup (120 mL) beef broth
- 1 tbsp (15 mL) Worcestershire sauce
Topping
- 2 large potatoes (about 1 lb/450 g), peeled and cut into large chunks
- 1 small rutabaga (about 1.5 lb/675 g), peeled and cut into large chunks
- 4 oz (115 g) Dairy Isle medium cheddar cheese, shredded
- 4 green onions, thinly sliced
- ¼ tsp (1.25 mL) salt
- ¼ tsp (1.25 mL) ground black pepper
Instructions
- Preheat the oven to 450°F (230°C). Lightly grease a 9” x 13” casserole dish.
- Heat the oil in a large skillet over medium heat. Sauté the onion, carrot and garlic until tender, about 5 minutes.
- Add the ground beef, tomato paste, curry powder, salt & pepper. Continue to cook until the beef is no longer pink.
- Stir in the corn, peas, beef broth and Worcestershire sauce. Bring to a simmer and cook for 2 minutes. Remove from heat and transfer to the casserole dish.
- Add the potatoes and rutabaga to a large pot of salted water. Bring to a boil and cook until a fork can easily pierce through, about 15 minutes. Drain and transfer to a large bowl.
- Mash the potatoes and rutabaga well, then stir in the cheese, green onions, salt & pepper. While the mixture is still hot, evenly spread on top of the beef filling.
- Bake the casserole until the filing is bubbling and the potatoes are golden brown, about 15 minutes.
Notes
- This casserole freezes well. Thaw in the refrigerator overnight then warm through in the oven.
Prince Edward Island Beef https://islandbeef.ca/
