Veal Shepherd’s Pie


A simple and comforting casserole. You can make it a day ahead and bake it just before serving.

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  • 3 lbs (1.5 kg) potatoes, peeled and quartered
  • 1 cup (250 mL) milk
  • 2 tbsp (30 mL) butter
  • 1/4 cup (50 mL) chopped fresh parsley
  • 2 tbsp (30 mL) chopped fresh chives (optional)
  • 1-1/2 (750 g) ground veal
  • 2 cloves garlic, minced
  • 1 onion, chopped
  • 1/2 tsp (2 mL) dried thyme and pepper
  • 2 tbsp (30 mL) all-purpose flour
  • 2 cups (500 mL) chicken stock
  • 1/4 cup (50 mL) ketchup
  • 1 tbsp (15 mL) Dijon mustard
  • 2 cups (500 mL) frozen mixed vegetables

Prep Time: 30 minutes
Cook Time: 20 minutes



In a pot of cold, salted water, bring potatoes to boil; reduce heat and simmer, covered, for about 20 minutes or until very tender. Drain well. Mash while adding milk; stir in butter, parsley and chives (if using). Season to taste with salt and pepper; set aside. Meanwhile, in shallow saucepan, brown veal over high heat. Reduce heat to medium; add garlic, onion, thyme and pepper. Cook, stirring for about 5 minutes or until onion is softened. Sprinkle with flour; cook, stirring for 1 minute. Pour in stock, ketchup and mustard; bring to boil. Reduce heat and simmer, stirring often, for about 5 minutes or until thickened. Stir in vegetables; season to taste with salt. Spread into lightly greased 11 x 7-inch (2.5L) glass baking dish or casserole; let cool slightly. Pipe or spread potatoes on top of veal. Bake in 400°F (200°C) oven for about 20 minutes or until bubbling hot and potatoes are golden. Broil for 2 minutes, if desired.

Makes 6 servings

Nutritional Information: 496 Calories * 31.1g Protein * 12.1g Fat * 65.6g Carbohydrate