Shepherd's Pie in a Jar

21 80 332
Ingredients Minutes Calories
Prep Cook Servings
20 min 1 h 6
Shepherd's Pie in a Jar
Health Highlights


2 tbsp All-purpose white flour (for filling)
1 leaf Bay leaf (for filling)
1/2 cup Beer (5% alcohol) (for filling)
1 1/2 tbsp Butter, salted (topping)
1 cup Green cabbage (chopped, for filling)
2 medium Carrots (finely chopped, for filling)
3 small stalk(s) Celery (chopped, for filling)
1 1/2 tbsp Extra virgin olive oil (divided, for filling)
1 cup Frozen green peas (thawed, for filling)
2 clove(s) Garlic (minced, for filling)
3 cup Kale (ribs removed, topping)
1 medium leek(s) Leek (thinly sliced, topping)
397 gm Meatless, veggie, sausage (or meat sausage, for filling)
1 dash Nutmeg, ground (topping)
3/4 cup Partly skimmed milk, 1% M.F. (topping)
3/4 tsp Salt (topping)
1/2 tsp Salt and pepper (for filling)
1/2 cup Vegetable stock/broth (for filling)
2 tsp Worcestershire sauce (for filling)
1 medium Yellow onion (for filling)
3 potato Yukon Gold potato (topping)


Preheat oven to 400° F.

Prepare the topping:
Peel the potatoes and chop into large cubes. Place in a medium-sized pot and cover with water. Bring to a simmer over high heat, and then reduce heat to low. Simmer about 15 minutes, until the potatoes begin to break apart when poked with a fork. Drain the potatoes, return to the pot, mash thoroughly and cover.

While the potatoes are cooking, bring the kale, leek, milk, butter, salt, and nutmeg to a simmer in a small pot. Keep covered and stir occasionally until soft, 10-12 minutes. Add the kale mixture to the mashed potatoes and stir to combine. Keep covered while you prepare the filling.

Prepare the filling:
Heat one tablespoon of the olive oil in a sauté pan over medium-high heat. When the oil is hot, add the vegetarian sausage crumbles. Cook until browned. Set sausage aside on a plate.

Put ½ tablespoon olive oil in the same pan used for the sausage. Add onion, garlic, celery, carrot, cabbage, bay leaf, salt and pepper. Sauté for 10-12 minutes, until soft. Add flour and stir until veggies are evenly coated. Next add the Guinness, broth, and Worcestershire and cook until thick and bubbly, stirring constantly. Add the sausage, peas, and parsley and continue to cook until combined and warmed through. Remove the bay leaf.

Fill the jars:
Divide the filling evenly between six wide-mouth pint mason jars (a little over a cup in each jar). A jar funnel is very helpful for this step but not required. Next divide the topping evenly between the six jars (just over ½ cup in each jar).

Bake the filled jars:
Place jars on a rimmed baking sheet. Bake at 400° F for 20 minutes. Remove the sheet with jars from the oven, and switch setting to broil.

Nutrition Facts

Per Portion

Calories 332
Calories from fat 103
Calories from saturated fat 22.9
Total Fat 11.5 g
Saturated Fat 2.5 g
Trans Fat 0.1 g
Polyunsaturated Fat 7.4 g
Monounsaturated Fat 7.2 g
Cholesterol 9.3 mg
Sodium 958 mg
Potassium 859 mg
Total Carbohydrate 45 g
Dietary Fiber 7.5 g
Sugars 9.1 g
Protein 14.9 g

Dietary servings

Per Portion

Grain 0.1
Meat Alternative 1.1
Milk 0.1
Vegetables 2.8

Energy sources


Meal Type(s)