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Ethné’s Shepherd’s Pie

Ethné’s Shepherd’s Pie

Ethné went all Caribbean on this recipe: cumin in the meat, chiles in the corn, nutmeg in the potatoes and other modifications add a much needed dose of flavour to this comfort food and staple of Québecois cuisine.

Meat Mixture

  • 2 cups onions, chopped
  • 2 Tbsp olive oil
  • 1 lb combined lean ground beef, pork, and veal
  • 6 cloves garlic, chopped
  • 1-1½ tsp Cumin
  • Black Pepper
  • Salt
  • ½ tomato, chopped or 2 Tbsp ketchup
  • 1 tsp vinegar

Mashed Potatoes

  • 3 lbs potatoes
  • 1 cup milk
  • 1 bunch green onions, chopped
  • Salt and pepper
  • Nutmeg or Mace
  • Butter, to taste



  1. 1

    In a pan, sauté onion in olive oil for three minutes.

  2. 2

    Add meats and cook until crumbly.

  3. 3

    Add remaining Meat Mixture ingredients and simmer for 10 minutes. Set aside.

  4. 4

    In a pot of boiling salted water, cook potatoes until soft. Drain.

  5. 5

    Mash potatoes.

  6. 6

    In a pot, heat the milk with butter, salt, nutmeg and green onions. Once heated, pour into Mashed Potatoes and whisk. Set aside.

  7. 7

    In a medium bowl, mix together corn, salt and hot pepper.

  8. 8

    In a blender, purée a portion of corn mixture.

  9. 9

    In a flat casserole dish, create three layers with ingredients in the following order: meat, corn, potatoes. Cook 30-40 minutes at 375ºF.