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Shepherd’s Pie

Shepherd’s Pie

Time Involved
< 50 min
# of Ingredients
Skill Level
Tenderflake® Frozen Pie Shell
Large Yukon Gold Potatoes, peeled and cubed
½ cup (125mL) 
2 tsp (10mL) 
1 lb (500g) 
Extra lean ground beef
Large onion, diced
Cloves garlic, minced, divided
1 cup (250mL) 
Grated carrot, about 1 medium carrot
1 tsp (5mL) 
Dried oregano
2 tbsp (30mL) 
Tomato paste
2 tsp (10mL) 
Worcestershire sauce
Salt and pepper
3 tbsp (45mL) 
¼ cup (50mL) 
Grated Parmesan cheese

PREHEAT oven to 400°F (200°C), and bake pie shell according to package directions for a baked pie shell. Set aside.

BOIL potatoes in salted water over medium high heat. Meanwhile, combine cornstarch and water in a small bowl and set aside.

BROWN beef in a large non-stick pan over medium-high heat until no longer pink. Drain if necessary and return to pan.

ADD onion, ½ the garlic and carrots and continue to cook until beef is fully cooked, approximately 8 to 10 minutes. Add tomato paste, Worcestershire sauce, cornstarch mixture, salt and pepper. Cook for 1 to 2 minutes and set aside.

DRAIN the potatoes and mash with remaining garlic, butter and Parmesan cheese.

LAYER the meat mixture in baked pie shell and top with mashed potatoes to cover surface.

BAKE at 400°F (200°C) for 20 to 25 minutes or until potato top is slightly golden. Allow to stand for 5 minutes before serving.

TIPS: • For a crispy golden top, place baked pie under broiler on high heat for a few minutes. • Make your beef filling and bake pie shell the day before. Refrigerate filling overnight and assemble just before baking for a fast dinner preparation! • Serve with your favorite steak sauce. • Try using instant mashed potato for faster prep time • Substitute sweet potato mash as a topping with a new taste! • Add up to ¾ cup (175mL) of your favorite veggies to the meat mixture.

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