Shepherd’s pie is one of my favorite winter meals. There is something so comforting about the mix of beef, vegetables and a mashed potato topping. I’ve lightened it up before with a cauliflower carrot topping {a must try} but my most recent switch up came in the form of Italian Shepherd’s pie. Even though we are getting into spring now and I am loving all the delicious spring recipes, I still turn to some of my comfort food favorites on the cooler evenings.
This Shepherd’s pie has delicious vegetables like carrots and onions mixed with the perfect blend of dried Italian spices. Garlic mashed potatoes make the perfect creamy topping. I usually double the recipe and freeze one for later. It makes the perfect weeknight meal in a pinch.
Ingredients for Italian Shepherd’s Pie:
1 lb ground beef
2 tsp oil
1 onion, diced
2 carrots, peeled and diced
2 cloves garlic, minced
1 Tbsp Italian seasoning
1 28-oz can stewed tomatoes
2 tsp tomato paste
1/4 cup beef broth
1/2 cup sliced mushrooms
2 cups mashed potatoes
1 Tbsp garlic powder
3/4 cup grated Parmesan cheese
Let’s Make It:
1. Preheat oven to 400 degrees. Lightly spray a large casserole dish with nonstick cooking spray. Set aside.
2. Brown ground beef over medium heat in a large skillet. Drain and add to casserole dish.
3. Heat oil over medium heat in skillet. Add onion, carrots and garlic cloves. Saute 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. Pour mixture over ground beef and stir to combine.
4. In a large bowl, combine mashed potatoes, garlic powder and Parmesan cheese. Spread over beef mixture.
5. Cover casserole dish with foil and bake for 20 minutes. Remove foil and bake for an additional 10 minutes.
This is a dish my whole family loves. The cheese in the potatoes just adds the perfect little bit of extra flavor. My daughter adds some extra cheese on top of hers too.
What are some of your favorite comfort dishes? Do you change up the flavors to make them into entirely new options for your family to fall in love with?
- 1 lb ground beef
- 2 tsp oil
- 1 onion, diced
- 2 carrots, peeled and diced
- 2 cloves garlic, minced
- 1 Tbsp Italian seasoning
- 1 28-oz can stewed tomatoes
- 2 tsp tomato paste
- 1/4 cup beef broth
- 1/2 cup sliced mushrooms
- 2 cups mashed potatoes
- 1 Tbsp garlic powder
- 3/4 cup grated Parmesan cheese
- 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 and add to casserole dish.
- Heat oil over medium heat in skillet. Add onion, carrots and garlic cloves. Saute 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. Pour mixture over ground beef and stir to combine.
- In a large bowl, combine mashed potatoes, garlic powder and Parmesan cheese. Spread over beef mixture.
- Cover casserole dish with foil and bake for 20 minutes. Remove foil and bake for an additional 10 minutes.
I’m all about some comfort food any time of year, but especially as we transition into spring and still have those chilly nights. Shepherd’s pie is a favorite around here and I’m loving this Italian version! Pinning!
Love this idea! Great twist on Shepherd’s pie! Will be trying this for sure! Stopping by from the BloggersGetSocial link party.
Looks delicious, I love your version of Shepherd’s pie. Shared!
This looks delish!. I love Shephards pie. You should link up at Family Joy Blog Link Up Party this week. The party is open until Wednesday. Check it out http://thinking-outside-the-pot.com/?p=2343
This looks so delicious and I’m planning to make it for my dad when he comes to visit. He’s Scottish and LOVES Shepherds Pie..I don’t think he’ll mind an Italian version 🙂
Thanks so much for sharing your awesome recipe at Share The Wealth Sunday! I’m planning to feature this at tonight’s party! xoxo
first: Your photography..LOVE!!!! I am in awe.. and I am drooling.
Second: I would be thrilled if you would share your post over at Country Fair Blog Party, which is a once a month link up.We’d love for you to join in with a few posts! (Now I want to see some more of your photography skills, (Mine need some much work!)
Here’s the link if you have time to come over to join in: http://www.thetipgarden.com/2016/04/country-fair-blog-party-april-16.html
Jan @ Tip Garden
Thanks so much for your super sweet comments. I will definitely stop by 🙂
Yum!! Thank you for sharing with us at #HomeMattersParty. We would love to have you again next week.
I love two for one cooking – and this looks delectable~Thanks for bringing this by Throwback Thursday!
Mollie
Looks like a really yummy recipe. Pinned & shared. thanks for sharing at the Inspiration Spotlight party!
Wow, what a great twist on a classic dish. It looks stunning!
We don’t eat potatoes, so I substituted a mixture of boiled cauliflower and (drained and rinsed) navy beans (about fifty fifty) mashed together and then blended with an immersion blender until smooth. Added a little salt and pepper, and a touch of cream. Works as well as the potatoes and is delicious.
Oh that sounds absolutely delicious!