Shepherd’s Pie Casserole

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  • 1 pound ground beef
  • 3/4 cup onion
  • 2 garlic cloves, minced
  • 3 tablespoons canola oil, divided
  • 1 cup chopped fresh mushrooms
  • 1 tablespoon tomato paste
  • 1/2 cup beef broth
  • 2 teaspoons prepared horseradish
  • 1 teaspoon ground mustard
  • 1 1/2 teaspoons salt, divided
  • 1/4 teaspoon pepper
  • 1/2 cup diced green pepper
  • 1/2 cup diced sweet red pepper
  • 8 medium potatoes, peeled and cubed
  • 1/3 cup hot milk
  • 1 cup (4 ounces) shredded cheddar cheese
  • 2 egg whites


  1. In a large skillet, brown beef, onion and garlic in 2 tablespoons of oil.
  2. Add the mushrooms.
  3. Cook and stir for 3 minutes; drain.
  4. Place the tomato paste in a bowl.
  5. Gradually whisk in broth until smooth.
  6. Stir in horseradish, mustard, 1 teaspoon salt and pepper.
  7. Add to meat mixture.
  8. Pour into a greased 11-inch by 7-inch baking pan; set aside.
  9. In the same skillet, sauté the peppers in remaining oil until tender, about 3 minutes.
  10. Drain and spoon over meat mixture.
  11. Cook potatoes in boiling salted water until tender; drain. Mash with milk, cheese and remaining salt.
  12. Beat egg whites until stiff peaks form; gently fold into potatoes.
  13. Spoon over pepper layer.
  14. Bake, uncovered, at 425° for 15 minutes.
  15. Reduce heat to 350°; bake 20 minutes longer or until meat layer is bubbly.
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