Shepard's Pie With Garlic Mashed PEI Potatoes

Main/Side Dishes


Ingredient Amount
6-8 PEI Baking Potatoes
1 cup / 250ml hot cooking liquid
1lb / 450g lean ground beef
2 onions, chopped
4-5 garlic cloves, crushed
1 cup / 250ml fresh breadcrumbs
3/4 cup / 175ml peas, fresh or frozen
3/4 cup / 175ml corn, frozen or canned
1 tbsp / 15ml Worcestershire sauce
1/4 tsp / 1ml hot red pepper sauce
19 oz / 540 ml chickpeas, rinsed, chopped
1 1/2 tsp / 7ml dried oregano
1 tsp / 5ml paprika
28 oz / 796 ml can tomtoes, chopped


Cook potatoes in a covered pot with 1inch water for 20 minutes, until tender. Drain, reserving hot liquid. Mash potatoes with 2-3 garlic cloves, liquid, salt and pepper. Meanwhile brown beef in a large skillet. Add onions and rest of garlic and cook until tender. Drain fat. Add chickpeas and tomatoes. Simmer gently for 10 minutes. Add breadcrumbs, peas, corn, Worcestershire sauce, hot pepper sauce and oregano. Transfer to a lightly greased 10inch x 8inch(2.5L) casserole dish. Spread with mashed potatoes. Dust with paprika. Bake at 400 ºF (200º C) for 30 minutes.
This potato recipe is brought to you courtesy of PEI Potato Board.


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