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Vegetable Beef Shepherd’s Pie

1 review
Total Time
Prep: 1 hour. Bake: 30 min.

By Taste Of Home Editorial Team

Recipe by julie merriman, Seattle, Washington

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Published on Oct. 30, 2024

Shepard's pie has been a family favorite for as long as I can remember. It bakes in just 30 minutes and is packed with veggies like carrots, zucchini, onion and green pepper. —Julie Merriman, Seattle, Washington

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Test Kitchen Approved

Vegetable Beef Shepherd’s Pie

Contest Winner
1 review
Prep Time 1 hour
Cook Time 30 min
Yield 8 servings

Ingredients

  • 2-1/2 pounds Yukon Gold potatoes, peeled and quartered
  • 1 cup sour cream
  • 1/2 cup butter
  • 1/2 cup heavy whipping cream or half-and-half cream
  • 1 cup shredded cheddar cheese
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • FILLING:
  • 2 pounds ground beef
  • 1 can (10-1/2 ounces) condensed beef consomme, undiluted
  • 1 cup dry red wine
  • 3 tablespoons tomato paste
  • 4 garlic cloves, minced
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon olive oil
  • 1 medium zucchini, sliced
  • 1 medium onion, chopped
  • 1 medium green pepper, finely chopped
  • 1 cup shredded carrots
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
Text Ingredients

Directions

  1. Preheat oven to 350°. Place potatoes in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, until tender, 15-20 minutes. Drain potatoes; return to pan and stir over low heat 1 minute to dry. Mash potatoes, gradually adding sour cream, heavy whipping cream and butter. Stir in cheese, salt and pepper.
  2. In a large skillet over medium heat, cook beef until no longer pink, breaking into crumbles, 8-10 minutes; drain. Stir in consomme, wine, tomato paste, garlic and Worcestershire. Bring to a boil. Reduce heat; simmer, uncovered until liquid has evaporated, 20-25 minutes.
  3. Meanwhile, in a large skillet, heat oil over medium heat. Add zucchini, onion, green pepper and carrots. Cook and stir until tender, 5-7 minutes. Stir in salt and pepper.
  4. To assemble, spoon meat mixture into a greased 13x9-in. dish. Top with vegetable mixture and mashed potatoes. Bake until potatoes are lightly browned, 30-35 minutes.

Nutrition Facts

1-1/2 cups: 676 calories, 43g fat (22g saturated fat), 153mg cholesterol, 1024mg sodium, 37g carbohydrate (7g sugars, 4g fiber), 31g protein.

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