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French Canadian Shepherd’s Pie

Take a trip up to Quebec with this traditional dish. Use store-bought mashed potatoes instead of mashing your own to cut down on prep. Freeze the whole dish to have a meal ready in the freezer for whenever you need it.

Serves 6
Ready in 60 mins
Prep time 10 mins
Cooking time 50 mins
467 calories per serving


> Cooking spray
> 1 tbsp olive oil
> 1 small onion, finely diced
> 1 (3 lb) value pack 85% lean ground beef
> 1 tsp sweet paprika
> 1 tsp dried thyme
> 2 (14.8 oz) cans creamed corn
> 1 (24 oz) pkg Nature's Promise® Yukon Gold Mashed Potatoes


Coat a 9x9-inch baking dish with the cooking spray. In a 12-inch skillet, heat the oil on medium-high. Add the onion and cook 2–3 min., until softened. Add the beef and cook 5–6 min., until cooked through. Season with salt and pepper. Stir in the paprika and thyme. Transfer beef to prepared baking dish.
Spread the creamed corn over ground beef in an even layer. Season with salt and pepper. Partially open the potatoes to vent the package. Microwave 1–2 min., until just warm. Transfer potatoes to a medium bowl and stir so they are easier to spread. Dollop warmed potatoes over the corn, then spread into an even layer. Using a fork, lightly scrape top of potatoes to create texture.
Either cover dish with heavy-duty foil or place in a resealable freezer bag. Freeze whole dish up to 3 months. To serve, let thaw in the refrigerator 24 hours. Bake at 400°F for 35–40 min.


If you don’t want to freeze the 9x9-inch baking dish along with the pie, line the dish with heavy-duty foil, leaving overhang on all sides, before coating with cooking spray and adding any ingredients. Freeze the shepherd’s pie for 24 hours, lift out of pan, and transfer to a large resealable plastic bag.

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