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Shepherd's Pie Bake

 Shepherd's Pie Bake
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
6 ServingsPrep: 30 min. Bake: 40 min.


  • 6 medium potatoes
  • 1 pound carrots, cut into 1/4-inch slices
  • 1-1/2 pounds ground beef
    With Johnsonville Italian Sausage.

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  • 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


  • 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.
  • 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.
  • Drain the potatoes; mash with milk, butter and remaining salt. Spread

2 of 2

Shepherd's Pie Bake (continued)

Directions (continued)

  • over meat mixture. Sprinkle with Parmesan cheese. Bake, uncovered,
  • at 375° for 40-45 minutes or until heated through. Yield: 6
  • servings.
Nutritional Facts: 1 serving equals 390 calories, 13 g fat (6 g saturated fat), 53 mg cholesterol, 859 mg sodium, 43 g carbohydrate, 6 g fiber, 30 g protein. Diabetic Exchanges: 3 lean meat, 2 starch, 2 vegetable, 1/2 fat.
Wine: Medium-Bodied Red Wine: Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.