Shepherd's Pie V

Shepherd's Pie V


"Ground beef and frozen vegetables are seasoned and topped with mashed potatoes. This is a handy, quick dinner casserole!"


1 h 30 m servings 189 cals
Serving size has been adjusted!

Original recipe yields 12 servings



  • Calories:
  • 189 kcal
  • 9%
  • Fat:
  • 5.1 g
  • 8%
  • Carbs:
  • 25.1g
  • 8%
  • Protein:
  • 11.1 g
  • 22%
  • Cholesterol:
  • 24 mg
  • 8%
  • Sodium:
  • 417 mg
  • 17%

Based on a 2,000 calorie diet

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  • Prep

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  1. Bring a large pot of salted water to a boil. Add potatoes and cook until tender, about 15 minutes. Drain, cool and mash.
  2. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 2 quart casserole dish.
  3. In a large heavy skillet, saute meat until browned on all sides, stirring occasionally. Drain excess fat and return meat to pan over medium heat. Pour in water and season with beef and chicken bouillon, rosemary, salt, pepper, steak seasoning and onion flakes. Stir in frozen vegetables. Cook, stirring occasionally, until most of the water has evaporated.
  4. Pour meat mixture into a 2 quart casserole dish. Cover top with mashed potatoes. Bake in preheated oven for 20 to 30 minutes, or until top begins to brown.
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Your rating



  1. 116 Ratings


This turned out to be one of the yummiest things I've ever made. Like other people, I didn't need 7 potatoes, I only used 5 medium potatoes. I left out the rosemary because I didn't have any. To...

This was terrific. I did make a couple changes/additions. Like the other reviewees, I made my potatoes like regular mashed and added butter, a dash of garlic powder and milk. I didn't like th...

We enjoyed this recipe but must tell you two things. My family and I found it to be VERY salty even though I used the low salt boullion cubes. Therefore, we would recommend leaving out the sal...