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Fresh pre-cut ingredients

Ground Beef Shepherd’s Pie with Leafy Greens & Peas

Roasted Brussels Sprouts & Caramelized Onions

Cooking time

25 minutes




790 /serving

It’s the end of October and we’re getting the faintest whiff of winter in the air. That’s why shepherd’s pie comes to mind as the ultimate cozy comfort, even more so when the prep is streamlined. A top layer of buttery mashed potatoes is a must, pepped up with added peas. Cook the ground beef with leafy greens, garlic and demi-glace for a hearty fix, and put it all together for a broil. Meantime, your Brussels sprouts are roasted and ready to snuggle with caramelized onions.

We will send you:

  • 285g Ground beef
  • 450g Potatoes
  • 90g Baby spinach (or baby kale)
  • 300g Halved Brussels sprouts
  • 15ml Minced garlic
  • 50g Green peas
  • 25g Caramelized onions
  • 60ml Vegetable demi-glace
  • 10g Old Country spices (garlic, onion, mustard, kosher salt, black pepper)

Contains: Milk, Mustard, Sulphites

You will need:

Medium pot
Large pan
Sheet pan
Medium baking dish
Olive oil
2 or 4 tbsp Butter
Salt & pepper (S&P)
Parchment paper
Total Fat
42 g
Saturated Fat
17 g
590 mg
Total Carb
67 g
9 g
42 g
13 g
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Make the mash
Preheat the oven to 450°F. Bring a medium pot of salted water to a boil. Medium-dice the potatoes. Boil, 14 to 16 min., until very tender. In the final 3 min., add the peas. Reserving ½ cup cooking water (double for 4 portions), drain and return to the pot. Off the heat, add ⅓ of the spices and 1 tbsp butter (double for 4 portions). Mash the mixture, gradually adding the reserved cooking water until you achieve your desired consistency; season with S&P. Set aside in a warm spot.
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Roast the Brussels sprouts
On a lined sheet pan, toss the Brussels sprouts with a drizzle of oil, ½ the remaining spices and S&P. Arrange in a single layer and roast, stirring halfway, 12 to 14 min., until golden brown and tender. Transfer to a medium bowl and add the onions. Toss with a drizzle of olive oil and set aside in a warm spot.
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Cook the beef
In a large pan, heat a drizzle of oil on medium-high. Add the beef; season with S&P. Cook, breaking up the meat, 3 to 4 min., until almost cooked through. Add the spinach, garlic, demi-glace and 1 tbsp butter (double for 4 portions); season with the remaining spices and S&P. Cook, stirring constantly, 3 to 4 min., until the spinach has wilted and the beef* is cooked through. Transfer to a medium baking dish and spread evenly.
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Assemble & broil the shepherd’s pie
Switch the oven to broil. Spread the mash evenly over the beef. Place on a sheet pan and broil, 3 to 4 min., until golden brown.
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Plate your dish
Divide the shepherd’s pie between your plates. Serve the Brussels sprouts on the side. Bon appétit!

*Health Canada recommends cooking ground beef to a minimum internal temperature of 71°C.