Italian Shepherd's Pie

“While not traditional, I really like this version of Shepherd's Pie. Ketchup or HP sauce are excellent condiments for this recipe. You can substitute pretty much any veggie you like for the green pepper - peas and corn are my personal favorites - 1 cup would probably be enough.”

Ingredients Nutrition


  1. Brown ground beef in large frying pan, drain grease.
  2. Add 1 Tbsp oil to pan, return beef to pan, add onion, garlic, Italian seasoning and dried red pepper flakes.
  3. Fry until onion is softened.
  4. Stir in drained tomatoes, Worcestershire sauce, 1 tsp each salt and sugar and 1/2 tsp pepper.
  5. Break up tomatoes with a fork.
  6. Cook over medium heat, stirring often for about 15 minutes, or until most of liquid has evaporated.
  7. Meanwhile cook potatoes in boiling water until tender, about 15 minutes.
  8. Drain potatoes.
  9. Add butter, milk, nutmeg, salt and pepper.
  10. Beat potatoes on medium speed of electric mixer until light and fluffy.
  11. Then beat in egg.
  12. Fold in 1/4 cup Parmesan.
  13. Meanwhile seed, core green pepper and cut into 1/4 inch pieces.
  14. Stir into cooked meat mixture.
  15. Turn into a 9" square baking dish.
  16. Spread potato mixture evenly on top of meat mixture.
  17. Sprinkle with remaining Parmesan.
  18. Bake right away, or cover tightly and refrigerate for up to 2 days before baking.
  19. Bake in the center of preheated 350 F oven for 40 to 50 minutes or until potatoes are golden tipped.
  20. If casserole has been refrigerated it may require an extra 15 minutes baking time.
  21. Let stand for 10 minutes before cutting.

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