Name: Island Shepherd’s Pie
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 8
Ingredients: 1 tbsp (15 ml) Vegetable oil; 1 Onion, chopped; 1 Carrot, chopped; 4 cloves Garlic, minced; 1.5 lb (675 g) Prince Edward Island Certified Island Beef lean ground beef; 2 tbsp (30 ml) Tomato paste; 1 tbsp (15 ml) Curry powder; 1/2 tsp (2.5 ml) Salt; 1/4 tsp (1.25 ml) Ground black pepper; 1/2 cup (120 ml) Frozen corn; 1/2 cup (120 ml) Frozen peas; 1/2 cup (120 ml) Beef broth; 1 tbsp (15 ml) Worcestershire sauce; 2 large Potatoes (about 1 lb/450 g), peeled and cut into large chunks; 1 small Rutabaga (about 1.5 lb/675 g), peeled and cut into large chunks; 4 oz (115 g) Dairy Isle medium cheddar cheese, shredded; 4 Green onions, thinly sliced; 1/4 tsp (1.25 ml) Salt; 1/4 tsp (1.25 ml) Ground black pepper

Island Shepherd’s Pie

Ground Beef

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Prep Time 30 mins Cook Time 15 mins Total Time 45 mins

Servings: 8

Ingredients

Filling

1 tbsp (15 ml) Vegetable oil
1 Onion, chopped
1 Carrot, chopped
4 cloves Garlic, minced
1.5 lb (675 g) Prince Edward Island Certified Island Beef lean ground beef
2 tbsp (30 ml) Tomato paste
1 tbsp (15 ml) Curry powder
¹⁄₂ tsp (2.5 ml) Salt
¹⁄₄ tsp (1.25 ml) Ground black pepper
¹⁄₂ cup (120 ml) Frozen corn
¹⁄₂ cup (120 ml) Frozen peas
¹⁄₂ cup (120 ml) Beef broth
1 tbsp (15 ml) Worcestershire sauce

Topping

2 large Potatoes (about 1 lb/450 g), peeled and cut into large chunks
1 small Rutabaga (about 1.5 lb/675 g), peeled and cut into large chunks
4 oz (115 g) Dairy Isle medium cheddar cheese, shredded
4 Green onions, thinly sliced
¹⁄₄ tsp (1.25 ml) Salt
¹⁄₄ tsp (1.25 ml) Ground black pepper

Instructions

Preheat the oven to 450°F (230°C). Lightly grease a 9” x 13” casserole dish.

Heat the oil in a large skillet over medium heat. Sauté the onion, carrots and garlic until tender, about 5 minutes.

Add the ground beef, tomato paste, curry powder, salt & pepper. Continue to cook until the beef is no longer pink.

Stir in the corn, peas, beef broth and Worcestershire sauce. Bring to a simmer and cook for 2 minutes. Remove from heat and transfer to the casserole dish.

Add the potatoes and rutabaga to a large pot of salted water. Bring to a boil and cook until a fork can easily pierce through, about 15 minutes. Drain and transfer to a large bowl.

Mash the potatoes and rutabaga well, then stir in the cheese, green onions, salt & pepper. While the mixture is still hot, evenly spread on top of the beef filling.