Skip to Content
  • Prep
    25 min
  • Total
    45 min
  • Servings
    4 to 6

Beef and Vegetable Shepherds Pie


450 g (1 lb) lean ground beef

30 mL (2 tbsp) Saputo salted butter

1 bunch green onions, white and green parts sliced separately

500 mL (2 cups) frozen mixed vegetables

125 mL (1/2 cup) beef stock

30 mL (2 tbsp) tomato paste

30 mL (2 tbsp) fresh thyme leaves

110 g (1/2 cup) Saputo marble Cheddar, shredded

450 g (1 lb) celery root, peeled and quartered

2 large potatoes, peeled and quartered

75 mL (1/3 cup) milk

Salt and freshly ground pepper, to taste


  1. In a large skillet, sear the meat in the butter until it is cooked, breaking up the pieces with the back of a fork.
  2. Add the white parts of the onions, the frozen vegetables, stock, tomato paste and seasonings. Simmer 15 minutes then stir in half the Marble Cheddar. Transfer the mixture to a 20 cm (8 in) square baking dish. Set aside. 
  3. In a saucepan, cover the celery root and potatoes with cold salted water. Bring to a boil and cook until tender.
  4. Preheat the oven to 180°C (350°F).
  5. Drain the water from the celery root and potatoes and return the pan to the heat to evaporate excess moisture. Pass the vegetables through a food mill or ricer and add the milk. Season with salt and pepper to taste. Stir in the remaining cheese and spread the mixture over the meat.
  6. Bake about 30 minutes or until the meat is bubbling up around the potato topping. Sprinkle with the green parts of the onions.

Tip: This dish may also be prepared in 4 or 6 individual dishes. Bake as indicated. Cool completely after baking, then place the dish directly in the freezer. When frozen, wrap carefully, identify and date, and return to the freezer.