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Italian-Style Shepherd’s Pie

This comforting casserole couldn't be easier or tastier. Cut cooking time in half for this recipe by using leftover Bolognese already prepared from a previous meal.

Serves 6
Ready in 80 mins
Prep time 5 mins
Cooking time 75 mins
496 calories per serving


> cooking spray
> 1/2 stick butter
> 1 (3 oz) pkg sliced prosciutto
> 1 lb 85% lean ground beef
> 1/2 (16 oz) pkg carrots, diced
> 3 stalks celery, diced
> 1 large onion, diced
> 2 cloves garlic, chopped
> 1/3 cup red wine
> 3/4 (28 oz) can crushed tomatoes
> 1 (24 oz) pkg refrigerated mashed potatoes
> 1/2 cup grated Parmesan cheese


Preheat oven to 400°. Spray an 11x7-inch baking dish with cooking spray.
Heat butter in a large, heavy pot and sauté the prosciutto for 4 min. Add the ground beef and cook until no longer pink, about 8 min., using a spoon to break up any lumps. Using a slotted spoon, transfer the meat to a bowl.
Sauté the carrots, celery, onion and garlic in the remaining butter for 5 min. Add the meat mixture, wine and tomatoes.
Bring to a boil, partially cover and simmer on medium heat for 30 minutes, stirring occasionally. Add a little water if the sauce becomes too dry. Season with salt and pepper.
Spread the bolognese sauce over the bottom of the prepared baking dish and cover with mashed potatoes. Sprinkle with the cheese and bake for about 30 min. or until bubbly and browned.


Serve with a side salad of Arugula tossed with lemon juice and olive oil.

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