Shepherd's Pie in a Jar

Shepherd's Pie in a Jar

Health Rating
Prep Cook Ready in Servings
20 min 1 h 1 h 20 min 6
add
more

Ingredients


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)
1/8 tsp 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)

Instructions


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 397  
Calories from fat 174  
Calories from saturated fat 42  
Total Fat 19.4  g
Saturated Fat 4.7  g
Trans Fat 0.2  g
Polyunsaturated Fat 7.3  g
Monounsaturated Fat 7.3  g
Cholesterol 9.3  mg
Sodium 1193  mg
Potassium 848  mg
Total Carbohydrate 36  g
Dietary Fiber 6.8  g
Sugars 6.6  g
Protein 18.7  g

Dietary servings

Per Portion


Grain 0.1
Meat Alternative 1.1
Milk 0.1
Vegetables 2.9

Energy sources


Pygal 1% 383.439437113 90.8297042452 36% 449.683118105 139.361639071 44% 339.255883224 227.072372664 19% 338.625914472 103.34574186 36% 44% 19% Alcohol Carbohydrates Fat Protein
Recipe from: Krista and Jess
About Contact Us
Meal Garden, 326 1/2 Bloor Street West, Unit 4, Toronto, Ontario, M5S 1W5, Canada