Donate

Shepherd’s Pie

Print this Recipe

Dietary Needs:

  • Nut Free

Recipe Author:

Nourish Team

Servings

10-15

Total Time to Make

2 hours

Ingredients

Topping  
  • 1 lb (454 g) Parsnips
  • 1 lb (454 g) Potatoes
  • 3 Tbsp (45 mL) Margarine or butter
  • ½ tsp (2 mL) Salt
  • ¼ tsp (1 mL) Pepper
 

Filling

  • 1 Large onion, chopped
  • 2 tsp (10 mL) Oil
  • 1 lb (454 g) Lean ground beef
  • 2 Cups (500 mL) Loosely packed grated carrots
  • 1 ½ Cups (375 mL) Lentils, drained
  • 3 Tbsp (45 mL) Tomato paste
  • 1 Tbsp (15 mL) All-purpose flour
  • 1 Cup (250 mL) Beef or vegetable broth
  • 1 Bay leaf
  • ⅓ tsp (3 mL) Thyme
  • 1 tsp (5 mL) Worcestershire sauce
  • 1 tsp (5 mL) Salt
  • ⅓ tsp (2 mL) Pepper
  • 1 x 420 mL Can corn

Directions

Topping

  1. In a large pot, simmer parsnips and potatoes in well-salted water until tender, about 20 minutes. Drain and mash with a potato masher.

  2. Combine the parsnips, potatoes, margarine or butter, salt and pepper and mix well. If seeking a smoother texture, blend with a hand mixer. Set aside.

Filling

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

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

  3. Add mixture into a 9”x13” pan and spread evenly. Spread corn over the mixture.

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

  5. Bake for 45–50 minutes at 350°F until slightly browned.

Notes

  • Adapted from Strive for Five.

More Recipes

Browse More Recipes
  • Snacks
  • Dairy Free, Egg Free, Nut Free, Soy Free, Vegetarian

Pumpkin Pie Bites

  • Sides
  • Dairy Free, Egg Free, Gluten Free, Nut Free, Soy Free, Vegan, Vegetarian

Garlic Sesame Brussels Sprouts

  • Sides, Snacks
  • Dairy Free, Egg Free, Gluten Free, Nut Free, Soy Free, Vegan, Vegetarian

Roasted Chickpeas