Reinvented Shepherds Pie

Ground Lean Meats
Ground Lean Beef, Ground Lean Veal
45 min Preparation
30 min Cooking
6 Portions


  • 450 g (1 lb.) lean ground veal or beef Fontaine Family
  • 2 sweet potatoes, peeled and cubed
  • ½ cauliflower cut into florets
  • 60 ml (¼ cup) warm milk ( 2% milk)
  • 30 ml (2 tablespoons) unsalted butter
  • 10 mL (2 teaspoons) olive oil
  • Salt and pepper to taste
  • 1 onion, chopped
  • 125 ml (½ cup) veal stock
  • 1 carrot, diced
  • 250 mL (1 cup) frozen green peas
  • 1 can (341 ml) corn kernels, drained


  1. Preheat oven to 350ºF (180ºC).
  2. In a pot of boiling salted water, cook sweet potatoes and cauliflower for 18 to 20 minutes until tender. Drain.
  3. Using a potato masher or food processor, purée the sweet potatoes and cauliflower until smooth. Stir in hot milk and butter. Season with salt and pepper.
  4. Meanwhile, heat the oil in a large skillet over medium heat. Cook the ground meat and onion for 5 to 7 minutes, scraping off the meat with a wooden spoon, until the meat has lost its pinkish colour.
  5. Add the veal stock to the pan. Bring to a boil, then simmer for 3 to 4 minutes. Season with salt and pepper.
  6. Transfer the meat mixture to a 20-cm (8-inch) square baking dish.
  7. In the same skillet, cook the carrot for 3 to 4 minutes.
  8. Add the green peas and corn to the skillet. Continue cooking for 3 to 4 minutes.
  9. Pour the vegetables over the meat preparation. Cover with mashed sweet potatoes and cauliflower.
  10. Bake in the oven for 25 to 30 minutes.

Side dishes

Tips and Tricks

To create a little twist, try using a mixture of mashed turnips and potatoes as a topping.