Shepherd's Pie Bake Recipe
Shepherd's Pie Bake Recipe photo by Taste of Home

Shepherd's Pie Bake Recipe

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For a real meat-and-potatoes meal, try this satisfying layered casserole. It's easy to assemble with lean ground beef and fresh or leftover mashed potatoes. —Carolyn Wolbers of Loveland, Ohio
TOTAL TIME: Prep: 30 min. Bake: 40 min.
MAKES:6 servings
TOTAL TIME: Prep: 30 min. Bake: 40 min.
MAKES: 6 servings


  • 6 medium potatoes
  • 1 pound carrots, cut into 1/4-inch slices
  • 1-1/2 pounds lean ground beef (90% lean)
  • 1 large onion, chopped
  • 1 jar (12 ounces) fat-free beef gravy
  • 1 teaspoon salt, divided
  • 1/2 teaspoon rubbed sage
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon dried rosemary, crushed
  • 1/4 teaspoon pepper
  • 1/3 cup fat-free milk
  • 1 tablespoon butter
  • 2 tablespoons shredded Parmesan cheese

Nutritional Facts

1 each: 390 calories, 13g fat (6g saturated fat), 53mg cholesterol, 859mg sodium, 43g carbohydrate (0g sugars, 6g fiber), 30g protein Diabetic Exchanges:2 starch, 3 lean meat 2 vegetable 1/2 fat


  1. Peel and cube the potatoes; place in a large saucepan and cover with water. Bring to a boil over medium-high heat; cover and cook for 20 minutes or until tender. Add 1 in. of water to another saucepan; add carrots. Bring to a boil. Reduce heat; cover and simmer until crisp-tender, about 7-9 minutes. Drain.
  2. In a large nonstick skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the carrots, gravy, 1/2 teaspoon salt, sage, thyme, rosemary and pepper. Transfer to a shallow 3-qt. baking dish coated with cooking spray.
  3. Drain the potatoes; mash with milk, butter and remaining salt. Spread over meat mixture. Sprinkle with Parmesan cheese. Bake, uncovered, at 375° for 40-45 minutes or until heated through. Yield: 6 servings.
Originally published as Shepherd's Pie in Light & Tasty October/November 2001, p29

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Reviewed Feb. 22, 2016

"As is, this is good. However, I use the TOH "Ready Gravy Mix" and it takes it to 5 stars! Last night, I used 1.5 lbs of ground elk meat and doubled the gravy-absolutely delicious! I like just a touch more rosemary and I use cheddar rather than parm. Great dish!"

Reviewed Jul. 23, 2014

"I didn't have a jar of gravy so I used a packet mix and it turned out fine. I used cheddar cheese on top. Very savory dinner!"

Reviewed Nov. 4, 2013

"I make this exactly as it is. It's a favorite and kids love it."

Reviewed Jul. 26, 2011

"I love this recipe! I add cheddar instead of parmesan. It's perfect after a day of hunting or fishing in the cold. Hands down in my top 5 favs."

Reviewed Feb. 6, 2011

"My husband loved this! added peas and used instant potatoes and it worked great - plus it is easy"

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