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

Shepherd's Pie Casserole Recipe

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Meet the Cook: As the second oldest of eight children in a busy farm family, I had plenty of opportunity to practice cooking while I was growing up. Now that our three children are grown, I am cooking just for my husband and me - though few weeks pass without visitors. For "country eaters", this hearty pie is perfect! -Diane Gillingham, Carman, Manitoba
TOTAL TIME: Prep: 50 min. Bake: 35 min.
MAKES:4-6 servings
TOTAL TIME: Prep: 50 min. Bake: 35 min.
MAKES: 4-6 servings


  • 1 pound ground beef
  • 3/4 cup onion
  • 2 garlic cloves, minced
  • 3 tablespoons canola oil, divided
  • 1 cup chopped fresh mushrooms
  • 1 tablespoon tomato paste
  • 1/2 cup beef broth
  • 2 teaspoons prepared horseradish
  • 1 teaspoon ground mustard
  • 1-1/2 teaspoons salt, divided
  • 1/4 teaspoon pepper
  • 1/2 cup diced green pepper
  • 1/2 cup diced sweet red pepper
  • 8 medium potatoes, peeled and cubed
  • 1/3 cup hot milk
  • 1 cup (4 ounces) shredded cheddar cheese
  • 2 egg whites

Nutritional Facts

1 each: 450 calories, 20g fat (8g saturated fat), 59mg cholesterol, 861mg sodium, 45g carbohydrate (6g sugars, 4g fiber), 24g protein


  1. In a large skillet, brown beef, onion and garlic in 2 tablespoons of oil. Add the mushrooms. Cook and stir for 3 minutes; drain. Place the tomato paste in a bowl. Gradually whisk in broth until smooth. Stir in horseradish, mustard, 1 teaspoon salt and pepper. Add to meat mixture. Pour into a greased 11-in. x 7-in. baking pan; set aside.
  2. In the same skillet, saute the peppers in remaining oil until tender, about 3 minutes. Drain and spoon over meat mixture. Cook potatoes in boiling salted water until tender; drain. Mash with milk, cheese and remaining salt. Beat egg whites until stiff peaks form; gently fold into potatoes. Spoon over pepper layer. Bake, uncovered, at 425° for 15 minutes. Reduce heat to 350°; bake 20 minutes longer or until meat layer is bubbly. Yield: 4-6 servings.
Originally published as Shepherd's Pie in Country Woman March/April 1996, p33

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Reviewed Jun. 3, 2015

"This was delicious. The change I made was using the whole can of tomato paste and half a cup of horseradish and about 1tbsp mustard .for the veggies I used a can cream corn and some peas and carrots so I omitted the peppers and forgot to buy mushrooms!"

Reviewed Dec. 17, 2012

"Great comfort food!"

Reviewed Dec. 3, 2012

"SO easy and SO delicious!! This is a perfect fall/winter meal and can be adjusted to be made lighter and healthier. Extra lean ground beef and low fat cheddar cheese. I didn't use the egg as it just doesn't sound right to me."

Reviewed Nov. 23, 2011

"This recipe was fantastic! So delicious and flavorful! I added more potatoes and mushrooms to put the casserole into a 13 in. x 7 in. casserole dish. Amazing dish!"

Reviewed Feb. 7, 2011

"I don't normally take the time to write a review, but I had to comment on this recipe. It was so tasty! My husband & I fought over the leftovers."

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