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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
  • Total Time
    Prep: 50 min. Bake: 35 min.
  • Makes
    4-6 servings

Ingredients

  • 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 whole milk
  • 1 cup shredded cheddar cheese
  • 2 large egg whites

Directions

  • 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 11x7-in. baking pan; set aside.
  • 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.

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Reviews

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Average Rating:
  • PrplMonky5
    Jun 4, 2018

    I did change this recipe to suit our tastes. I had browned the ground beef the night before. I sauteed the red and orange pepper (didn't have green) with the onion in about 1 tbsp of oil until they were tender. I then added in the garlic and cooked for an additional minute. Next I added in the ground beef, 1/2 C chopped up baby carrots (which I had steamed beforehand), and about 3/4C of a mix of frozen peas and frozen corn. I cooked it all together until the ground beef and frozen veggies were hot. For the sauce, I did 1.5 times the amount because I felt like I would need more with the additional veggies (so 3/4C beef broth, 1.5 tbsp tomato paste, etc). I used pre-made mashed potatoes (Bob Evans, 24oz). Because I wasn't sure how much egg to add to my pre-made kind, I only used 1 egg white. I beat it until stiff peaks formed, and tried to fold it in, but it was very difficult because my potatoes were THICK. I think it was still worth it though, and added a little airiness to the mashed potatoes. I completely forgot the cheese, but didn't really miss it much. I'll still add it in next time though. I felt the beef & veggies were a little too salty so I will cut back on that next time (maybe because my pre-made potatoes already had a lot of salt in it?). Overall, VERY yummy, and particularly great on cold evenings. Will definitely make again!

  • 2124arizona
    Jul 2, 2017

    This is peobably the best shepherd's pie I have fixed! The meat and potatoes go real good together!!

  • dabble67
    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!

  • DaPawz
    Feb 2, 2013

    No comment left

  • rwiss1
    Feb 2, 2013

    No comment left

  • Jennifer K
    Dec 17, 2012

    Great comfort food!

  • jess.p
    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.

  • MommyAustin
    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!

  • missgessner
    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.

  • poppekids
    Nov 7, 2010

    This was my first attempt at making shepherds pie-it was a super easy recipe and my family devoured it! I will definetely make this again!