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Shepherd’s Pie

Ingredients

  • 1 1/2 cups mashed potatoes
  • 1 cup extra lean ground beef or veggie ground round
  • 1 Western Family olive oil
  • 1 medium onion, chopped finely
  • 250 ml carrot, coarsely grated
  • 1 14 oz can Western Family creamed corn
  • 1/2 cup low fat cheddar, grated

Directions

  1. Preheat oven to 350°F
  2. If not using leftovers, peel, boil and mash potatoes. Season to taste with low fat milk, margarine, salt and pepper. Set aside.
  3. In large saucepan over medium heat, cook ground beef until almost done. Drain any visible fat. Add olive oil and onion and saute for about 5 minutes. Add carrot and cook for an additional 5 minutes .If using veggie ground round, add to vegetable mixture.
  4. Spread beef mixture into a large casserole dish. Cover with creamed corn. Top with mashed potatoes. Spread evenly. Sprinkle cheese on top. Bake for 30 minutes.

Cooking Tip: Vary this recipe by substituting any vegetables for carrots. Peas, green beans or broccoli work well.

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Shepherd’s Pie

Ingredients

  • 1 1/2 cups mashed potatoes
  • 1 cup extra lean ground beef or veggie ground round
  • 1 Western Family olive oil
  • 1 medium onion, chopped finely
  • 250 ml carrot, coarsely grated
  • 1 14 oz can Western Family creamed corn
  • 1/2 cup low fat cheddar, grated

Directions

  1. Preheat oven to 350°F
  2. If not using leftovers, peel, boil and mash potatoes. Season to taste with low fat milk, margarine, salt and pepper. Set aside.
  3. In large saucepan over medium heat, cook ground beef until almost done. Drain any visible fat. Add olive oil and onion and saute for about 5 minutes. Add carrot and cook for an additional 5 minutes .If using veggie ground round, add to vegetable mixture.
  4. Spread beef mixture into a large casserole dish. Cover with creamed corn. Top with mashed potatoes. Spread evenly. Sprinkle cheese on top. Bake for 30 minutes.

Cooking Tip: Vary this recipe by substituting any vegetables for carrots. Peas, green beans or broccoli work well.