Easy Italian Shepherd's Pie Recipe

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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.
TOTAL TIME: Prep: 30 min. Bake: 45 min.
MAKES:6 servings
TOTAL TIME: Prep: 30 min. Bake: 45 min.
MAKES: 6 servings


  • 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

Nutritional Facts

1 each: 398 calories, 11g fat (0 saturated fat), 80mg cholesterol, 976mg sodium, 43g carbohydrate (0 sugars, 0 fiber), 34g protein. Diabetic Exchanges: 3-1/2 lean meat, 2-1/2 starch, 1 vegetable.


  1. 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.
  2. 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.
Originally published as Italian Shepherd's Pie in Country Woman September/October 1995, p36

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