Italian Shepherd's Pie

Recipe by Minxkat1
READY IN: 2hrs




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