Cinzia's Shepherd's Pie

Cinzia's Shepherd's Pie

Ground beef, onions, mushrooms, and peas, covered with mashed potatoes, and baked until golden.

Originally created in England to use up leftovers from the Sunday roast by adding any readily available vegetable, «shepherd's pie» found a new life in North America where corn was soon added to the basic recipe. In French Canada it is known as «China Pie», either because the cooks of the railway companies, who were making such a cheap dish, were all Chinese, or because some Québécois workers having eaten this meal in a city named China, Maine, brought the recipe back home towards the middle of the 19th century.

6 servings
Preparation 25 min
Cooking 30 min

380 calories per serving 


Ingredients

5 potatoes, peeled then halved   1 kg
1 1/2 onions, finely chopped   300 g
16 button (white) mushrooms, thinly sliced   220 g
2 tbsp olive oil   30 mL
500 g ground beef, extra-lean, or lean    
3/4 cup canned tomatoes (diced)   200 g
2 tbsp tomato paste   30 mL
1 tbsp Worcestershire sauce   15 mL
1 cup beef broth   250 mL
1 cup frozen peas   120 g
1 cup milk, partly skimmed, 2%   250 mL
2 tbsp butter, unsalted   28 g
  ground pepper to taste    
1 pinch salt [optional]   0.1 g

Before you start

For individual pies, choose baking dishes which contain about 375 ml or 1 ½ cups when 3/4 full.

Method

  1. Preheat the oven to 205°C/400°F.
  2. Prepare the vegetables: finely chop the onion; thinly slice the mushrooms; peel the potatoes, cut them in half then boil them 20-25 min until very tender. Drain them well and set aside.
  3. Heat the oil in a pan over medium-high heat. Add the ground meat and sear it until it looses its red colour, about 4-5 min, then break it up with a fork. In order to brown the meat, it is important not to stir it at the beginning, otherwise it will release its juices and will «boil» rather than brown.
  4. When the meat is golden-coloured, add the chopped onion then cook 2 min with stirring. Stir in the diced tomatoes, mushrooms, tomato paste, Worcestershire sauce, and broth. Add the frozen peas and continue cooking until heated through, about 4-5 min. Add salt and pepper. Remove the pan from the heat and transfer the contents to one large baking dish, or distribute it into individual baking dishes.
  5. Pour the milk into a large microwave-safe bowl. Add the butter and microwave on medium-high a few minutes, uncovered, until very hot. Add the cooked potatoes and mash the mixture until it is creamy. Add salt and pepper to taste. Place a spoonful of the potato mixture on top of the beef mixture, then gently spread it with a spoon to cover evenly.
  6. Bake in the middle of the oven until the top is golden-brown, about 30 min. Serve.

Remarks

The pies can be frozen right after having been covered with the mashed potatoes and individually wrapped. They can be baked (taken directly from the freezer) for about 50 min at 205°C/400°F.

Nutrition Facts Table

Nutrition Facts

per 1 serving (400g)

Amount

% DV*

* DV = Daily Value

Calories

380

Fat

14 g

21 %

Saturated 6 g
+ Trans 0.4 g

30 %

Cholesterol

60 mg

Sodium

260 mg

11 %

Carbohydrate

41 g

14 %

Fibre

4 g

16 %

Sugars

8 g

Protein

24 g

Vitamin A

35 %

Vitamin C

35 %

Calcium

10 %

Iron

20 %

More info

Servings of Canada's Food Guide

1 serving of this recipe is equivalent to:

Vegetables and Fruit: 2 servings
Grain Products: 0 serving
Milk and Alternatives: ¼ serving
Meat and Alternatives: ¾ serving

More info

Claims

Free :
Added Sugar
Source of :
Calcium, Vitamin D, Vitamin E, Vitamin K
Good source of :
Fibre, Folacin, Iron, Manganese, Selenium, Vitamin C
Excellent source of :
Copper, Magnesium, Niacin, Pantothenic Acid, Phosphorus, Potassium, Vitamin A, Vitamin B1, Vitamin B12, Vitamin B2, Vitamin B6, Zinc

More info


This recipe is in the following categories: Beef | Vegetables | Main courses/Entrées | Diabetes-friendly | Halal | High Fibre | High Iron | Bake | Canadian

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