Shepherd’s Pie


  • 1 Tsp sea salt
  • 8 medium potatoes
  • 1 ½ pounds lean ground beef
  • ¼ cup butter or Trans fat free margarine
  • 1 (10 ounce) can cream style corn
  • 2 cups frozen peas
  • 2 cups finely chopped carrots
  • 1 large onion finely chopped
  • ½ cup of milk or milk alternative such as soy milk or rice milk
  • Pinch of freshly ground black pepper


Brown the ground beef in a large skillet. Drain the excess liquid. Place the browned beef into a 3 L or 4 quart baking dish to form bottom layer of pie. Add cream style corn and then the peas and carrots. Peel, boil, drain and mash potatoes while still warm. Add milk, butter, onion, salt and pepper. Beat until potatoes are light and fluffy. Turn into baking dish to form top layer. Bake in oven at 180º C (350 ºF) until potatoes are slightly browned (30 to 40 minutes). Serves 4 – 6. Note: For a slightly different flavour, add savory to the ground beef while it is cooking.

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