Italian Inspired Shepherd's Pie

This recipe offers an Italian twist on the classic easy Shepherd's Pie recipe. Don't worry though because this version still checks all the boxes for this classic comfort dish.

Course Main Dishes

Cuisine Main Dish

Keyword cottage pie, easy shepherd's pie, simple cottage pie recipe

Servings servings

Calories 390kcal

Author Shannah Coe

Ingredients

1 pound ground beef
2 teaspoon oil
1 onion diced
2 carrots peeled and diced
2 cloves garlic minced
1 Tablespoon Italian seasoning
28 ounce can stewed tomatoes
2 teaspoon tomato paste
1/4 cup beef broth
1/2 cup sliced mushrooms
2 cups mashed potatoes
1 Tablespoon garlic powder
3/4 cup grated Parmesan cheese

Instructions

Preheat oven to 400 degrees. Lightly spray a large casserole dish with nonstick cooking spray. Set aside.
Brown ground beef over medium heat in a large skillet. Drain all but 1 Tablespoon of the grease.
1 pound ground beef
Add onion, carrots, and minced garlic. Sauté for 3-5 minutes. Stir in Italian seasoning and cook for one minute or until fragrant. Stir in stewed tomatoes, tomato paste and beef broth. Bring a boil and then reduce to simmer. Simmer for 5-10 minutes. Stir in mushrooms and cook for an additional 1-2 minutes.
1 onion, 2 carrots, 2 cloves garlic, 1 Tablespoon Italian seasoning, 28 ounce can stewed tomatoes, 2 teaspoon tomato paste, 1/4 cup beef broth, 1/2 cup sliced mushrooms
In a bowl, combine the mashed potatoes, garlic powder, and 1/2 cup of Parmesan cheese. Stir well.
2 cups mashed potatoes, 1 Tablespoon garlic powder, 3/4 cup grated Parmesan cheese
Transfer meat and vegetable mixture to the prepared baking dish. Spread mashed potatoes on top. Sprinkle with remaining Parmesan cheese. Cover and bake in preheated oven for 15 minutes. Remove foil and cook for an additional 5-10 minutes or until potatoes are lightly browned and the dish is heated through.

Notes

The recipe calls for 2 teaspoons of oil that may only be needed if you are using an extra lean ground meat.
The casserole can be made in advance and frozen prior to baking. Cover tightly and freeze for up to 3 months. Thaw completely before baking.

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