Northern Pantry Shepherd's Pie
A classic beef and mashed potato shepherd's pie built from long-lasting pantry vegetables, an easy make-ahead dinner for cold Yukon nights.
- Prep
- 30 min
- Cook
- 40 min
- Total
- 70 min
- Servings
- 6
- Difficulty
- Medium
- Calories
- 420 kcal
Equipment
- •baking dish
- •skillet
- •potato masher
Nutrition
Per serving, approximate
- Calories
- 420 kcal
- fat
- 21 g
- carbs
- 34 g
- protein
- 24 g
- calories
- 420
Instructions
- 1
Preheat oven to 190°C.
- 2
Boil potatoes until fork-tender, then drain and mash with butter and milk; season with salt and pepper.
- 3
Brown ground beef with onion and carrot in a skillet, seasoning as it cooks.
- 4
Stir in tomato paste, stock and Worcestershire sauce, and simmer 10 minutes until thickened.
- 5
Add frozen peas and corn and stir through.
- 6
Spread the beef mixture in a baking dish and top evenly with mashed potato.
- 7
Rough up the surface with a fork and bake 25-30 minutes until golden and bubbling at the edges.
Chef's tips
Let the beef filling simmer until it thickens well before topping with potato, or the pie will be runny when sliced.
Ingredient substitutions
- ground beef → ground turkey or lentils for a lighter or vegetarian version
- frozen peas and corn → any mixed frozen vegetables
Storage
Refrigerate up to 4 days; freezes well up to 3 months before or after baking.
Reheating
Reheat covered in the oven at 180°C until heated through.
Common mistakes to avoid
- •Topping with potato before the filling has thickened
- •Not roughing up the potato surface, which prevents good browning
Serving suggestions
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