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Shepherd's Pie with Vegetables

  • Yield: 6 servings 1x


For a more authentic look, place sliced tomatoes on the top of the casserole and broil for  3 minutes before serving.


  • 1/2 pound lean ground beef or lamb
  • 1/4 cup onion (chopped)
  • 2 tbs tomato paste
  • 2 cups frozen mixed vegetables
  • 2 cloves garlic (minced)
  • 2-3 medium potatoes (peeled)
  • 2 tbs butter
  • 1/4 cup heavy cream
  • to taste salt & pepper
  • 1/3 cup grated cheddar cheese


  1. Over medium heat, sauté meat, onions, and garlic until meat browned.
  2. Drain oil.
  3. Add salt and pepper and mix well.
  4. Add tomato paste and mixed vegetables and cook about 20 minutes.
  5. In a large saucepot, filled with water, boil potatoes until tender.
  6. Drain the potatoes, add the butter and cream and mix until well blended (mashed potatoes).
  7. In a medium casserole, spread the meat and vegetable mixture evenly to cover the bottom.
  8. Top with a layer of the potatoes.
  9. Sprinkle the cheese over the top.
  10. Bake at 350 degrees for about 25 minutes, until cheese just beginning to brown.


Source: Sherry Scott

  • Category: Main Dish
  • Cuisine: American


  • Calories: 893
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