Beef & Lamb Shepherd's Pie

A hearty and comforting shepherd’s pie made with a flavourful blend of tender beef and lamb, slow-simmered with savoury vegetables and rich herbs in a delicious gravy. Topped with creamy, golden mashed potatoes and baked to perfection for a warm, satisfying classic.

INGREDIENTS: Filling: Mabel's Beef Broth (Water, Beef Bones, Onion, Carrots, Celery, Tomato Paste (Tomatoes), Sea Salt, Thyme, Bay Leaf, Black Pepper), Onion, Local Pasture-raised Lamb, Local Grass-fed Beef, Peas, Carrots, Celery, Potatoes, Tomato Paste (Tomatoes), Garlic, Sea Salt, Thyme, Black Pepper, Rosemary, Ancho Pepper, Nutmeg, Potato Mash: Potatoes, Milk, Butter, Sea Salt, Parsley, Black Pepper.

CONTAINS: Milk, Sulphites.

DIRECTIONS FOR MEDIUM: Keep frozen. Fully cooked. Bake from frozen. Preheat oven to 350°F. Remove lid. Cover with foil. Bake for 35 minutes. Remove foil and bake for 20-25 extra minutes or until a minimum internal temperature of 165°F (74°C) is reached and the top looks golden brown. Let stand 10 minutes before serving.

DIRECTIONS FOR LARGE: Keep frozen. Fully cooked. Bake from frozen. Preheat oven to 350°F. Remove lid. Cover with foil. Bake for 40 minutes. Remove foil and bake for 35-40 extra minutes or until a minimum internal temperature of 165°F (74°C) is reached and the top looks golden brown. Let stand 10 minutes before serving.