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Easy Italian Shepherd's Pie

 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 ServingsPrep: 30 min. Bake: 45 min.


  • 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


  • 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.
Nutritional Facts: One serving equals 398 calories, 11 g fat (0 saturated fat), 80 mg cholesterol, 976 mg sodium,

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Easy Italian Shepherd's Pie (continued)

Nutritional 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.