Entree: Canada – Prince Edward Island, Atlantic Canada – PEI Shepherd's Pie

Serving Size: 6

Approximate Time

Prep 20 min

Cook 50 min

Additional 10 min

Total 1 hr 25 min

Ingredients

- 1.5 lb (680 g) ground beef, preferably PEI beef
- 2 tbsp (30 ml) canola oil
- 1 large yellow onion, finely chopped
- 2 medium carrots, about 6 oz (170 g), peeled and diced
- 2 cloves garlic, minced
- 2 tbsp (30 g) tomato paste
- 2 tbsp (30 ml) Worcestershire sauce
- 2 tbsp (16 g) all-purpose flour
- 1 cup (240 ml) beef stock
- 1 cup (150 g) frozen peas, thawed
- 1 tsp (1 g) dried thyme
- 1 tbsp (15 ml) chopped fresh parsley, plus more for garnish
- 1 tsp (5 g) kosher salt, plus more to taste
- 1/2 tsp (1 g) freshly ground black pepper, plus more to taste
- 2 lb (900 g) PEI potatoes, peeled and cut into 1- to 2-inch pieces
- 4 tbsp (57 g) unsalted butter
- 3/4 cup (180 ml) milk, warmed
- 1/4 cup (60 g) sour cream
- 3/4 cup (75 g) shredded sharp cheddar cheese, divided
- Optional: 1/4 cup (60 ml) dry red wine (substitute extra beef stock if preferred)

Instructions

Short Description:
A hearty main-course shepherd's pie that layers locally raised ground beef with vegetables and a creamy topping of mashed PEI potatoes, baked until golden and bubbling. Designed as a complete, comforting meal with protein, starch, and vegetables.

Regional Notes:
This Prince Edward Island version highlights locally produced ground beef and island-grown potatoes for the mash, reflecting PEI's agricultural bounty. Compared with other regions that might use lamb or a thinner gravy, this recipe uses a robust beef filling and a rich, creamy potato topping made from PEI potatoes.

1. Preheat the oven to 400°F (200°C). Lightly butter or oil a 9x9 inch (23x23 cm) or similar 2.5–3 qt baking dish.
2. Place the PEI potatoes in a large pot and cover with cold water. Add a pinch of salt, bring to a boil, then simmer until very tender, about 15–20 minutes. Drain well.
3. While potatoes cook, heat the canola oil in a large skillet over medium-high heat. Add the chopped onion and diced carrots and sauté until softened, about 6–8 minutes. Add the garlic and cook 30 seconds more.
4. Add the ground beef to the skillet and cook, breaking up with a spoon, until no longer pink and beginning to brown, about 6–8 minutes. Drain off excess fat if there is a lot.
5. Stir in the tomato paste, Worcestershire sauce, and (if using) red wine. Sprinkle the flour over the meat and vegetables and cook 1–2 minutes, stirring, to eliminate raw flour taste.
6. Gradually add the beef stock, stirring to combine. Bring to a gentle simmer and cook until the mixture thickens slightly, about 4–6 minutes. Stir in the peas, dried thyme, chopped parsley, 1/2 tsp salt, and 1/4 tsp pepper. Taste and adjust seasoning.
7. Mash the drained potatoes with the butter, warmed milk, sour cream, and half of the shredded cheddar (about 1/3 cup / 35 g) until smooth and creamy. Season with 1/2 tsp salt and remaining 1/4 tsp pepper, adjusting to taste.
8. Spoon the beef-and-vegetable filling into the prepared baking dish and spread into an even layer. Dollop the mashed potatoes over the filling and spread to cover completely, smoothing or making shallow decorative peaks with a fork. Sprinkle the remaining cheddar over the top.
9. Bake in the preheated oven until the filling is bubbly and the potato topping is golden, 20–25 minutes. For extra browning, place under the broiler 1–3 minutes—watch closely to avoid burning.
10. Remove from oven and let rest 5–10 minutes. Garnish with additional chopped parsley, then serve hot as a complete main-course meal.