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Shepherd's Pie Casserole

 Shepherd's Pie Casserole
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
4-6 ServingsPrep: 50 min. Bake: 35 min.


  • 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


  • 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.
  • In the same skillet, saute the peppers in remaining oil until tender,

2 of 2

Shepherd's Pie Casserole (continued)

Directions (continued)

  • 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.
Nutritional Facts: 1 serving (1 each) equals 450 calories, 20 g fat (8 g saturated fat), 59 mg cholesterol, 861 mg sodium, 45 g carbohydrate, 4 g fiber, 24 g protein.