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Shepherds Pie

Enjoy the comfort of this Irish classic. Originating as a creative, economical way to use leftover "Sunday roast," this version is made with tender ground meat and vitamin A-rich canned carrots, all topped with Irish Champ (mashed potatoes, mixed with green onion). It will warm you from head to toe. Perfect for celebrating St. Patrick's Day, too!

Recipe by Canned Food Alliance
british, dinner, gluten free, nut free, main-dish, saint patrick's day


  • 1 pound lean ground beef or lamb
  • 1 medium onion, chopped
  • 1 stalk celery, chopped
  • 1 can (14.5 ounces) carrots
  • 3 tablespoons canned tomato paste
  • 1 teaspoon dried thyme
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 cup chopped fresh parsley
  • 2 cans (14.5 ounces each) sliced potatoes, drained
  • 1/4 cup fat-free milk
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 teaspoon nutmeg
  • 1/4 cup chopped green onion
  • 2 tablespoons shredded Cheddar cheese


  1. Cook and stir the beef, onion and celery in a medium skillet over medium-high heat until the beef is lightly browned and the onion is translucent.
  2. Add the carrots, tomato paste, thyme and black pepper.
  3. Simmer for 5 to 10 minutes to blend; mix in parsley.
  4. Transfer to a 9 1/2-inch pie pan.
  5. Combine the potatoes with milk, black pepper and nutmeg; mash in food processor with pulsing action.
  6. Mix in the green onion.
  7. Spread the potato mixture over the beef mixture in the pie dish; sprinkle with cheese.
  8. Bake at 350°F for about 30 minutes, or until the potato is lightly browned.
  9. Let sit for 5 minutes before serving.