Shepherds Pie

shepherds pie.jpg

Adapted from Strive for Five.

Yield: 10-15 servings


1 lb/454g Parsnips
1 lb/454g Potatoes
3 tbsp/45mL Margarine or butter
2/3 tsp/3mL Salt
1/4 tsp/1mL Pepper

1 Large onion, chopped
2 tsp/10mL Canola oil
1 lb/454g Lean ground beef
1 x10-oz/280g bag Matchstick carrots
1 1/2 cups/375mL Lentils, drained
3 tbsp/45mL Tomato paste
1 tbsp + 1 tsp/20mL All-purpose
1 cup/250mL Low-salt beef or vegetable broth
1 Bay leaf
1/3 tsp/3mL Thyme
1 tsp/5mL Worcestershire sauce
1 tsp/5mL Salt
1/3 tsp/2mL Pepper
1 x 14-oz/420mL can Kernel corn




  1. Simmer the parsnips in salted water (1/4 tsp/1 mL) until tender, about 15–20 minutes. Drain the parsnips and mash with a potato masher.

  2. Simmer the potatoes in salted water (1/4 tsp/1 mL) until tender, about 20 minutes. Drain the potatoes and mash with a potato masher.

  3. Combine the parsnips, potatoes, margarine, remaining salt, and pepper. Blend well with a beater to make a smooth mixture to spread over the meat mixture.


  1. In a large pan, heat Combine the oil. Add the ground beef and sauté until no longer pink. Add the onion and the carrots and sauté.

  2. Stir the lentils and tomato paste into the meat mixture. Stir in the flour. Add the broth, bay leaf, thyme, Worcestershire sauce, salt, and pepper and mix well.

  3. Evenly distribute the meat mixture over the 9”x13” pan. Spread the can of corn over the meat in the pan. Slightly press the corn into the meat mixture.

  4. Spread the potato/parsnip mixture evenly over the corn/meat mixture.

  5. Bake for 45–50 minutes at 350ºF, until slightly browned.

  6. Cut the pan into 15 servings for young children or 9 servings for older children.


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