Shepherd’s Pie Print

Main Dish,

Ground meat mixed with vegetables and brown gravy topped with a rich potato topping that requires no heating prior to baking.

  • Prep Time

  • Cook Time

  • 6




  • 1 3/4 cups water
  • 1/2 cup milk
  • 1/2 cup light sour cream
  • 3 tablespoons melted margarine or butter
  • 2 cups Idaho® Spuds™ Classic Flakes
  • 1 egg
  • 3/4 teaspoon salt


  • 1 tablespoon oil
  • 1 lb. lean ground beef
  • 1 clove minced garlic
  • 1/2 cup diced onions
  • 1 package (24g) brown gravy mix
  • 3/4 cup water
  • 2 teaspoons Worcestershire sauce
  • 2 teaspoons tomato paste
  • 1/2 cup frozen mixed peas and carrots


  1. Heat oven to 400°F
  2. Combine water, milk, sour cream, margarine or butter, potatoes, egg and salt in a mixing bowl until potatoes are just moistened. Set aside. Mixture will be wet.
  3. Heat oil in a medium saucepan over medium-high heat. Add beef, onions and garlic and cook, stirring occasionally, until meat has fully browned, about 5 minutes.
  4. Add gravy mix, water, Worcestershire sauce and tomato paste. Heat mixture to a boil, stirring occasionally, reduce heat and simmer for one minute. Add frozen vegetables.
  5. Transfer mixture to a 2 qt. casserole dish. Spread potato mixture evenly across top of the filling.
  6. Bake until top is lightly golden brown, about 25 minutes. Let stand 5 minutes before serving.

*Substitute frozen vegetables for canned corn or black beans

Nutritionals per serving

370 calories, 19g fat, (5.5g sat. fat), 85g cholesterol, 20g protein, 33g carbohydrates, 790mg sodium, 3g fiber