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Garlic Shepherd’s Pie

Prep 10 min

Cook 40 min

Ready in 50 min

Classic, cozy, and comforting, you can’t go wrong with a shepherd’s pie for a cozy night in.

Ingredients

1 tbsp (15 mL) oil
1 onion, diced
1 lb. (450 g) ground beef
2 tbsp (30 mL) flour
1 tbsp (15 mL) tomato paste
1 cup (250 mL) low sodium beef broth
2 tbsp (30 mL) Worcestershire sauce
2 tbsp (30 mL) Garlic Rub, divided
½ tsp (2 mL) salt
¼ tsp (1 mL) black pepper
1 pkg (12 oz./350 g) frozen peas and carrots
2 cups (500 mL) milk
2 cups (500 mL) water
1 pkg (8 oz./250 g) instant homestyle mashed potatoes
4 oz. (125 g) cream cheese, softened and cubed
1 oz. (30 g) Parmesan cheese, finely grated (½ cup/125 mL), plus additional for topping

Directions

Preheat the oven to 400°F (205°C).
Heat the oil in a large oven-safe skillet over medium-high heat. Add the onion and beef and cook until no longer pink, breaking into crumbles, about 7–8 minutes.
Stir in the flour and tomato paste and mix well over medium heat. Add the beef broth, Worcestershire sauce, 1 tbsp (15 mL) of the rub, salt, and pepper. Add the peas and carrots and cook until slightly thickened.
Combine the milk and water and heat in the microwave or in a saucepan on the stove until hot. Add the instant mashed potatoes, cream cheese, remaining rub, and Parmesan cheese. Mix until well combined and thick.
Spread the mashed potatoes over the meat mixture and sprinkle with additional Parmesan, if you’d like. Bake for 23–26 minutes, or until bubbling.

Yield:

6 servings

Nutrients per serving:

U.S. nutrients per serving: Calories 440, Total Fat 19 g, Saturated Fat 9 g, Cholesterol 80 mg, Sodium 630 mg, Carbohydrate 42 g, Fiber 1 g, Sugars 9 g (includes 0g added sugar), Protein 24 g