1. Preheat oven to 375°F (190°C).
2. Cook McCain Purely Potatoes™ Potato Chunks in the microwave in the steam ready bag as per directions on the package
3. While potatoes are cooking, dice onion and sauté with ground beef, until done. Add beef broth and soy sauce, mix in and reheat until lightly bubbling. 
4. Add frozen vegetables of your choice and mix in thoroughly; remove from heat. Season to taste with salt and pepper. Do not drain.
5. Lightly spray the inside of a suitable oven proof casserole dish with non-stick cooking spray and add meat and vegetable mixture. Evenly distribute meat and vegetable mixture in casserole dish, cover and put aside.
6. When potatoes are ready, remove potato chunks from bag and mash with milk and non-hydrogenated margarine. Season to taste with salt and pepper. Add parsley flakes if desired, and mix thoroughly.
7. Add mashed potato on top of meat and vegetable mixture and spread evenly on top of mixture, fully covering meat and vegetable mixture.
8. Bake covered in a preheated oven for 20 minutes at 375°F (190°C), then remove cover and bake for an additional 5 to 10 minutes until top of Sheppard’s Pie has formed a crust.

Note: Since appliances vary, these cooking times are approximate.

1. Steam McCain Purely Potatoes™ Potato Chunks in the microwave or on the stove top.
2. Add heated milk and sour cream to potatoes, and mash with a potato masher or hand blender until smooth. Use a little more milk if you prefer thinner mashed potatoes.
3. Add black pepper, garlic, onion powder and sea salt to taste. 
4. Garnish with chopped chives.  

Hint: You can also try low fat chicken stock or broth instead of low fat milk

Serves 4-6

1. Steam McCain Purely Potatoes™  Potato Chunks in the microwave or on the stove top as per directions on the package.
2. Force the cooked potatoes through a ricer (recommended) or mash by your usual method.
3. Put the riced potatoes, garlic, olive oil, sour cream, butter, warmed cream, sea salt, and black pepper in a mixer bowl, and whip at medium speed until smooth.

Hint: For an even richer flavour add roasted garlic.

1. Separate 1 head of garlic into individual cloves.
2. Toss in olive oil and wrap tightly in small piece of aluminum foil.
3. Bake in 350°F (180°C) oven for 45 minutes.
4. When the garlic has cooled to the touch you should be able to squeeze it out of the 'paper' shell of the individual cloves.
5. Mash the roasted garlic with a fork, or force through a fine strainer.
6. If you use a ricer as recommended above, simply rice the garlic along with the potatoes.

Serves 4-6

OR

1 750 gm package                         McCain Purely Potatoes™ Potato Chunks (as per instructions on pack)  

1. In a saucepan, saute the onion in butter or margarine until tender.
2. Add milk, potatoes, salt and celery salt; heat through stirring occasionally. Remove from heat as soon as heated through.
3. Add pepper and/or paprika to taste.
4. If desired, garnish with chives and cheese.

Serves 4-6