Shepherd’S Pie

This meaty favourite seasoned with our Onion & Chive Dip Mix boasts 6 vegetables but 'he' doesn’t need to know that!

Yields1 Serving
ALL YOU NEED
 2 Russet potato (about 16 oz/460g), diced
 2/3 cup (160 ml) thinly sliced carrot (about 2 small carrot)
 2/3 cup (160 ml) diced turnip/rutabaga (small ¼”/0.5 cm dice)
 4 tsp (20 ml) butter
 4 tbsp (60 ml) cream or milk
 Salt & pepper, to taste
 1 pound (460 g) lean ground beef, or lamb, or veal
 ½ cup (120 ml) chopped celery
 2/3 cup (160 ml) beef broth
 4 tsp (20 ml) tomato paste
 2 tsp (10 ml) Worcestershire sauce
 1 cup (250 ml) corn kernels
 Pouch of Onion Chive Dip Mix
ALL YOU DO
1

Preheat the oven to 375 F (190 C).

2

Place the potato, carrot and turnip in a saucepan (omit the carrot & turnip for the ‘purists’), cover with salted water and bring to a boil. Cook for about 10 minutes until very tender. Drain; return to the saucepan with the butter & cream and mash – there will be chunkier bits (the carrot) along with the creamier potato. Add salt and pepper to taste. Set aside. (Note, if you prefer to use all potato instead of carrot & turnip, use 4 potatoes instead of 2).

3

While the potato is cooking, brown the meat in a frying pan along with the celery, until the meat is no longer pink. Drain off any excess fat.

4

Add the Onion & Chive Dip Mix, the broth, tomato paste and Worcestershire sauce and simmer, stirring until the liquid is reduced and coats the meat, about 5 minutes.

5

Transfer the meat mixture into the baker, cover with a layer of corn and pile on the potato mash. Bake for 20 to 25 minutes, until heated through.

Category

Ingredients

ALL YOU NEED
 2 Russet potato (about 16 oz/460g), diced
 2/3 cup (160 ml) thinly sliced carrot (about 2 small carrot)
 2/3 cup (160 ml) diced turnip/rutabaga (small ¼”/0.5 cm dice)
 4 tsp (20 ml) butter
 4 tbsp (60 ml) cream or milk
 Salt & pepper, to taste
 1 pound (460 g) lean ground beef, or lamb, or veal
 ½ cup (120 ml) chopped celery
 2/3 cup (160 ml) beef broth
 4 tsp (20 ml) tomato paste
 2 tsp (10 ml) Worcestershire sauce
 1 cup (250 ml) corn kernels
 Pouch of Onion Chive Dip Mix

Directions

ALL YOU DO
1

Preheat the oven to 375 F (190 C).

2

Place the potato, carrot and turnip in a saucepan (omit the carrot & turnip for the ‘purists’), cover with salted water and bring to a boil. Cook for about 10 minutes until very tender. Drain; return to the saucepan with the butter & cream and mash – there will be chunkier bits (the carrot) along with the creamier potato. Add salt and pepper to taste. Set aside. (Note, if you prefer to use all potato instead of carrot & turnip, use 4 potatoes instead of 2).

3

While the potato is cooking, brown the meat in a frying pan along with the celery, until the meat is no longer pink. Drain off any excess fat.

4

Add the Onion & Chive Dip Mix, the broth, tomato paste and Worcestershire sauce and simmer, stirring until the liquid is reduced and coats the meat, about 5 minutes.

5

Transfer the meat mixture into the baker, cover with a layer of corn and pile on the potato mash. Bake for 20 to 25 minutes, until heated through.

Notes

Shepherd’S Pie
IngredientsDirections