with Peas and Corn
Ingredients: Russet potato • Ground beef • Green peas • Mirepoix (onion, carrot, celery) • Thaw-friendly corn (corn, modified vinegar) • Tomato sauce (water, tomato paste, modified corn starch, soybean oil, phosphoric acid, xanthan gum, potassium sorbate, sodium benzoate) • Parmesan cheese (milk) (pasteurized milk, modified milk ingredients, water, modified corn starch and/or potato starch, cheese (milk, bacterial culture, salt, microbial enzyme, lipase), salt, citric acid, sodium phosphate, lactic acid, flavour, sodium citrate, potassium sorbate, caramel colour, beta-carotene, anticaking blend (potato starch, corn starch, dextrose, calcium sulfate, cellulose, natamycin, enzyme)) • Soy sauce (soy, sulphites, wheat) (water, wheat, soybeans, salt, hydrolyzed soya protein, sugars (sugar, glucose solids, molasses, corn syrup solids), seasoning agents, caramel colour, licorice extract, modified cornstarch, citric acid, sodium benzoate, sodium propionate, potassium sorbate, alcohol) • Garlic.
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Tags
Ground Beef
250 g
Russet Potato
2 unit(s)
Green Peas
113 g
Garlic, cloves
2 unit(s)
Tomato Sauce Base
4 tbsp
Soy Sauce
1 tbsp
Mirepoix
113 g
Parmesan Cheese, shredded
0.25 cup
Corn Kernels
113 g
Butter*
2 tbsp
Milk*
2 tbsp
Salt*
0.125 tsp
Pepper*
0.13 tsp
- Before starting, preheat the broiler to high.
- Wash and dry all produce.
- Remove any brown spots from potatoes, then peel and and cut into 1-inch pieces.
- To a large pot, add potatoes, 2 tsp salt and enough water to cover by approx. 1 inch (use same for 4 servings). Cover and bring to a boil over high. Cook for 10-12 min, until fork-tender. Drain and return potatoes to the same pot, off heat.
- Meanwhile, peel, then mince or grate garlic.
- Set aside 1 tbsp (2 tbsp) peas.
- Set aside 3 (6) pieces of carrot.
- Heat a large non-stick pan over medium-high.
- When hot, add beef, mirepoix and garlic to the dry pan. Cook for 4-5 min, breaking up beef into smaller pieces, until no pink remains.**
- Add remaining peas, remaining corn, tomato sauce base, soy sauce and 1/2 cup (1 cup) water to the pan. Reduce heat to medium. Season with salt and pepper. Cook for 4-6 min, stirring occasionally, until sauce thickens slightly.
- Transfer beef mixture to a 9x3-inch loaf pan (8x8-inch baking dish for 4 servings). Spread into an even layer.
- Drain and return potatoes to the same pot, off heat.
- Mash 2 tbsp (4 tbsp) butter, Parmesan and 2 tbsp (4 tbsp) milk into potatoes until creamy. Season with salt and pepper.
- Working from the bottom of the pan with beef mixture, dollop 3 mounds of potatoes, increasing in size (it should look like a snowman! Make two snowmen, side by side, for 4 servings).
- Using reserved carrot, arrange eyes and a nose.
- Using reserved peas, arrange buttons and a scarf. Don't be afraid to get creative!
- Broil in the middle of the oven for 5-7 min, until mashed potato snowman is golden. (TIP: Keep an eye on it so it doesn't burn!)
- Serve shepherd's pie family-style for festive fun.
790
kcal
Calories
37
g
Fat
18
g
Saturated Fat
77
g
Carbohydrate
13
g
Sugar
8
g
Dietary Fiber
41
g
Protein
125
mg
Cholesterol
1000
mg
Sodium
1.5
g
Trans Fat
2050
mg
Potassium
250
mg
Calcium
6
mg
Iron
