Shepherd’s Pie

Shepherd’s Pie


Yield: 6 servings

Nutrition (For serving)

Calories 428 ;
Protein 18 g;
Fat 7.5 g;
Carbohydrates 75 g;
Total Dietary Fibre 12 g;
1 tbspolive oil15 mL
8 ozmushrooms, finely chopped250 g
1medium onion, finely chopped1
3cloves garlic, minced3
3 tbspall-purpose flour45 mL
1 1/2 cupsbeef or vegetable stock375 mL
3 tbsptomato paste45 mL
2 tbspWorcestershire sauce25 mL
4 cupscooked WHITE PEA BEANS1 L
1 tspdried thyme5 mL
1/2 tspdried marjoram2 mL
1can (12 oz/341 mL) corn niblets, drained1
6medium potatoes, peeled and cubed6
3/4 cupbuttermilk or milk175 mL
2 tbspbutter or margarine25 mL
1/4 tsppaprika1 mL
salt and pepper

In a large non-stick skillet, heat oil. Add mushrooms, onion and garlic; sauté 5 to 7 minutes or until liquid has evaporated and vegetables are softened. Sprinkle with flour; stir in stock, tomato paste, Worcestershire sauce, white pea beans, thyme and marjoram. Bring to a boil; reduce heat and simmer, covered for 8 minutes. Season with salt and pepper to taste. Spread bean mixture in an 8-cup (2 L) casserole dish and layer with corn. Meanwhile, in a large saucepan of boiling, salted water, cook potatoes until tender. Drain and mash. Add buttermilk and butter; season with salt and pepper to taste. Place spoonfuls of potato over corn and spread evenly. (Recipe can be prepared up to this point, covered and refrigerated for up to one day). Bake in a 350°F (180°C) oven for 30 to 40 minutes (45 to 60 minutes if refrigerated) or until filling is bubbling.