Cheesy Potato-Topped Beef and Vegetable Shepherd's Pie

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“This is a classic recipe that has been recently rewritten and given an extra boost of seasoning and more vegetables - I"m sure you'll enjoy it!! It comes from the "Milk Calendar" .”

Ingredients Nutrition


  1. Preheat oven to 400°F Butter a 13x9-inch glass baking dish.
  2. In a pot, combine potatoes, 1/2 teaspoons salt and 6 cups cold water; bring to a boil over high heat. Reduce heat and boil gently for 15 minutes or until tender. Meanwhile, heat 1 cup of the milk in a measuring cup in a microwave or in a saucepan over medium heat, just until steaming.
  3. Drain potatoes well. Return to pot; mash with hot milk, half the cheese, and 1/4 teaspoons each salt and pepper. Set aside.
  4. Meanwhile, in a large deep skillet over high heat, cook beef, garlic, onion and Italian seasoning, breaking up beef with a spoon for about 10 minutes or until beef is no longer pink; spoon off any fat. Sprinkle flour over beef mixture; stir to combine. Gradually stir in remaining milk; boil, stirring, for 1 minute. Stir in tomatoes and 1/4 cup of the barbecue sauce; return to a boil, breaking up the tomatoes. Reduce heat and simmer, stirring often, for 10-15 minutes or until thick. Stir in vegetables and hot pepper sauce; season to taste with pepper and more of the barbecue sauce, if desired.
  5. Spread beef mixture in prepared baking dish. Spread mashed potatoes on top. Bake for 20 minutes or until filling is bubbling and potatoes are golden. Sprinkle with remaining cheese; broil for 2-3 minutes or until cheese is melted. Let stand for 10 minutes befroe serving.

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