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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.
|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, low sodium||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||margarine non-hydrogenated||26 g|
|ground pepper to taste [optional]|
|1 pinch||salt [optional]||0.1 g|
For individual pies, choose baking dishes which contain about 375 ml or 1 ½ cups when 3/4 full.
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.
per 1 serving (400g)
% Daily Value
|Vegetables and Fruits :||2||servings|
|Grain Products :||0||serving|
|Milk and Alternatives :||¼||serving|
|Meat and Alternatives :||¾||serving|
|Milk and Alternatives||0|
|Meat and Alternatives||2|