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Easy Italian Shepherd's Pie
You just can't beat the convenience of this one-dish meal. I often prepare this pie the night before so that the next day, I can serve my family a satisfying meal in no time.
6 Servings
Prep: 30 min. Bake: 45 min.
Ingredients
1 cup Italian bread crumbs
1 cup cold water
4 medium potatoes, peeled
1-1/4 pounds uncooked ground round
1/2 cup finely chopped onion
1/2 cup finely chopped celery
1 can (8 ounces) tomato sauce
1 can (4 ounces) mushrooms, drained and finely chopped
1 garlic clove, minced
1/4 teaspoon pepper
1-1/2 cups frozen peas and carrots
1/2 cup shredded part-skim mozzarella cheese
Directions
Combine crumbs and water; let stand for 5 minutes. Cook potatoes in
boiling water until tender. Combine meat, onion, celery, tomato
sauce, mushrooms, garlic and pepper. Stir in crumb mixture.
Spread into an ungreased 11-in. x 7-in. baking dish. Top with peas
and carrots. Drain the potatoes; mash with cheese. Spread over
vegetables, sealing to pan. Bake at 375° for 45-60 minutes.
Yield: 6 servings.
Nutrition Facts:
One serving equals 398 calories, 11 g fat (0 saturated fat), 80 mg cholesterol, 976 mg sodium,
© Taste of Home 2013
2 of 2
Easy Italian Shepherd's Pie
(continued)
Nutrition Facts:
43 g carbohydrate, 0 fiber, 34 g protein.
Diabetic Exchanges:
3-1/2 lean meat, 2-1/2 starch, 1 vegetable.
Wine:
Full-Bodied Red Wine: Enjoy this recipe with a full-bodied red wine such as
Cabernet Sauvignon
,
Merlot
or
Syrah
.
© Taste of Home 2013