Shepherd’s Pie


  • 1 1/2 lb ground beef round 
  • 1 medium onion, chopped (3/4 cup) 
  • 2 large cloves garlic, finely chopped
  • 1 package (8 oz) sliced fresh mushrooms (about 3 cups)
  • 1 tablespoon oil
  • 1 cup Cascadian Farm® frozen organic shelled edamame (from 10-oz bag), cooked, drained
  • 1/2 cup grated carrot 
  • 1 tablespoon all-purpose flour 
  • 3 teaspoons beef bouillon granules
  • 1 can (14.5 oz) stewed tomatoes, undrained
  • 2 tablespoons balsamic vinegar
  • 1 container (24 oz) refrigerated mashed potatoes
  • 1/4 cup chopped fresh parsley
  • 2 tablespoons butter or margarine, softened


Heat oven to 400°F. Spray 3-quart casserole with cooking spray. In skillet, cook beef, onion and garlic over medium-high heat 5 minutes or until beef is cooked. Remove to bowl. Cook mushrooms in beef drippings until browned; add to beef mixture. Add oil, edamame and carrot to skillet. Stir in flour and bouillon. Cook and stir over medium heat 1 minute. Stir in tomatoes. Cook 3 minutes or until thickened. Stir in beef mixture and vinegar; heat through. Spoon into casserole. Microwave potatoes as directed on package; stir in parsley and butter. Fill resealable bag with potatoes. Cut off one corner of bag; pipe potatoes over beef mixture. Bake uncovered 15 minutes or until lightly browned.