Beef and Vegetable Shepherd’s Pie

Beef and Vegetable Shepherd’s Pie
  • 4 servings
  • 0:25 Preparation
  • 0:45 Cooking
  • 1:10 Total Time


Add all
  • 1 lb
    (450 g)

    lean ground beef

  • 2 Tbsp.
    (30 mL)

    salted butter

  • 1

    bunch green onions, white and green parts sliced separately

  • 2 cups
    (500 mL)

    frozen mixed vegetables

  • 1/2 cup
    (125 mL)

    beef stock

  • 2 Tbsp.
    (30 mL)

    tomato paste

  • Salt and freshly ground pepper to taste

  • 2 Tbsp.
    (30 mL)

    fresh thyme leaves

  • 1 cup
    (250 mL)

    grated marbled cheddar cheese

  • 1 lb
    (450 g)

    celery root, peeled and quartered

  • 2

    large potatoes, peeled and quartered

  • 1/3 cup
    (80 mL)



In a large skillet, sear the meat in the butter until it is cooked, breaking up the pieces with the back of a fork.

Add the white part of the onions, the frozen vegetables, stock, tomato paste and seasonings. Simmer 15 minutes then stir in half the marbled cheddar cheese. Transfer the mixture to a 20 cm (8 in) square baking dish. Set aside.

In a saucepan, cover the celery root and potatoes with cold salted water. Bring to a boil and cook until tender.

Preheat the oven to 180°C (350°F).

Drain the water from the celery root and potatoes and return the pan to the heat to evaporate excess moisture. Pass the vegetables through a food mill or ricer and add the milk. Season with salt and pepper to taste. Stir in the remaining cheese and spread the mixture over the meat.

Bake about 30 minutes or until the meat is bubbling up around the potato topping. Sprinkle with the green parts of the onions.

Source: Saputo