California Shepherd’s Pie


  • 1 tablespoon olive oil
  • 1 pound lean ground beef
  • 1 cup onions, chopped
  • 1 tablespoon all purpose flour
  • 1 cup canned chopped tomatoes in juice
  • 1/2 cup red wine
  • 1 cup California Black Ripe Olives, wedged
  • 1 cup frozen peas
  • 1 teaspoon chopped rosemary
  • 1/2 teaspoon Kosher salt
  • 1/8 teaspoon ground black pepper
  • 1/2 pound parsnips, peeled and cut into chunks
  • 1/2 pound Russet potato, peeled and cut into chunks
  • 3 tablespoons 2% milk, heated
  • 1 tablespoon salted butter


  1. Heat oil in a large sauté pan over medium-high heat.
  2. Add beef and onions and cook for 5-6 minutes, stirring occasionally.
  3. Stir in flour and continue cooking for another 3-5 minutes until browned.
  4. Mix in tomatoes and red wine and cook for another 2-3 minutes until slightly thickened, then add 3/4 cup of California Ripe Olives, peas, rosemary, salt and pepper.
  5. Pour into a deep pie dish and set aside.
  6. Boil parsnips and potatoes in salted water for about 12-15 minutes until fork tender.
  7. Drain, then return to pan.
  8. Mash with a potato masher or fork, then stir in milk, butter and remaining California Ripe Olives.
  9. Spread mixture on top of meat and bake in a 375°F oven for 40-45 minutes.
Nutritional Analysis Per Serving:

Calories 390, Fat 14g, Cholesterol 70mg, Sodium 700mg, Carbohydrate 36g, Protein 28g, Calories from fat 32%