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Beef and Vegetable Shepherd’s Pie https://www.metro.ca/userfiles/image/recipes/Hachis-legumes-parmentier-6653.jpg PT25M PT45M PT1H10M
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.
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1 lb (454 g) lean ground beef 2 Tbsp. (30 mL) salted butter 1 bunch green onion, 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 potato, peeled and quartered 1/3 cup (80 mL) milk
Beef and Vegetable Shepherd’s Pie

Beef and Vegetable Shepherd’s Pie

Rate this recipe
3 Votes
4
servings
0:25
Preparation
0:45
COOKING
1:10
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 1 lb
    (454 g)
    lean ground beef
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    NEW ZEALAND SPRINGVALE GRASS FED EXTRA LEAN GROUND BEEF

    NEW ZEALAND SPRINGVALE GRASS FED EXTRA LEAN GROUND BEEF

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    454 g


    3 BONUS Reward Miles when you buy 1
    BUTTERBALL TURKEY BURGERS

    BUTTERBALL TURKEY BURGERS

    $9.99 ea.

    FROZEN, 852 g

    3 AIR MILES® Bonus Miles


    THE KEG PRIME RIB BEEF BURGERS

    THE KEG PRIME RIB BEEF BURGERS

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    FROZEN, 852 g - 1.02 kg, SELECTED VARIETIES


    NEW ZEALAND SPRINGVALE GRASS FED LEAN GROUND BEEF

    NEW ZEALAND SPRINGVALE GRASS FED LEAN GROUND BEEF

    $6.99 ea.

    454 g


    LEAN GROUND BEEF VALUE PACK

    LEAN GROUND BEEF VALUE PACK

    $2.99 /lb

    6.59/kg


  • 2 Tbsp.
    (30 mL)
    salted butter
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    SAVE 2.00
    ORGANIC MEADOW BUTTER

    ORGANIC MEADOW BUTTER

    $9.99 ea.

    454 g, SELECTED VARIETIES


  • 1
    bunch green onion, white and green parts sliced separately
  • 2 cups
    (500 mL)
    frozen mixed vegetables
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    SAVE $1.00
    CAVENDISH FARMS FRENCH FRIES, CHEEMO PEROGIES OR SWANSON MEALS

    CAVENDISH FARMS FRENCH FRIES, CHEEMO PEROGIES OR SWANSON MEALS

    $1.99 ea.

    SELECTED SIZES, SELECTED VARIETIES


  • 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
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    IRRESISTIBLES ARTISAN OLD WHITE CHEDDAR CHEESE AGED 2 YEARS

    IRRESISTIBLES ARTISAN OLD WHITE CHEDDAR CHEESE AGED 2 YEARS

    $13.99 ea.

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    ARLA SLICED CHEESE

    ARLA SLICED CHEESE

    $6.00 ea.

    145 - 175 g SELECTED VARIETIES


    BALDERSON 2-YEAR OLD CHEDDAR

    BALDERSON 2-YEAR OLD CHEDDAR

    $2.49 /100g

    DELI CUT, 11.29/lb 500 g or more


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    IMPORTED SOMERDALE CHAMPAGNE CHEDDAR

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    DELI CUT, 22.63/LB


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    IMPORTED ILCHESTER APPLEWOOD SMOKED CHEDDAR

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    DELI CUT, 20.37/lb


  • 1 lb
    (450 g)
    celery root, peeled and quartered
  • 2
    large potato, peeled and quartered
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    454 g PRODUCT OF ONTARIO MINI CUCUMBERS 397 g PRODUCT OF ONTARIO CANADA NO. 1 GRADE RUSSET POTATOES 5 lb PRODUCT OF CANADA


  • 1/3 cup
    (80 mL)
    milk
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    4 L SELECTED VARIETIES


Imprimer ma sélection

Preparation

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

Legal Notice

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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