clock clock icon cutlery cutlery icon flag flag icon folder folder icon instagram instagram icon pinterest pinterest icon facebook facebook icon print print icon squares squares icon heart heart icon heart solid heart solid icon

Upside-Down Shepherd’s Pie



1 lb (500 g) potatoes, peeled and

cut into 1-inch (2.5 cm) cubes

2 tbsp (30 mL) butter

3 tbsp (45 mL) milk

1 lb (500 g) Ground Beef

1 small onion, diced

¾ tsp (4 mL) *salt

½ tsp (2 mL) EACH pepper, dried rosemary (crumbled) and dried thyme leaves

2 cups (500 mL) frozen peas and carrots mix

2 tbsp (30 mL) cornstarch


1. Place potatoes in a large pot and add cold water to cover by 1 inch (2.5 cm). Bring to a boil over medium-high heat. Reduce heat and boil gently for about 10 minutes or until potatoes are fork-tender. Drain well and return to the pot. Mash potatoes with potato masher until no lumps remain. Add butter and continue mashing, gradually adding milk to make potatoes smooth and creamy.

2. Meanwhile, cook ground beef and onion over medium-high heat in a large skillet, stirring often and using the back of a spoon to break up meat into small chunks, for 8 minutes or until beef is browned.

3. Stir in *salt (if cooking for baby, omit salt at this stage), pepper, rosemary, thyme, and frozen vegetables; cook, stirring, for 3 to 5 minutes, until vegetables are thawed and heated through. Whisk together cornstarch and 1½ cups (375 mL) cold water in a measuring cup or bowl. Gradually pour this slurry into the beef mixture, stirring constantly. Bring to a boil; rreduce heat to medium or medium-low and simmer, stirring, 2 minutes or until thickened.

4. To serve for Baby/Toddler, see modified textures (below). For the rest of the family, spoon mashed potatoes into serving bowls and top with a spoonful of beef mixture.


Beef Cooking Tools

  • Limit of one spin per day. Come back every day for a new chance to win.
  • Limit of one (1) win within the Giveaway period (ends June 24, 2024), per participant.