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Italian Shepherds Pie Recipe

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This recipe for Italian Shepherds Pie, by , is from Lisa's Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Lisa Lanigan
Added: Saturday, June 20, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 lb boneless beef sirloin, trimmed of fat, cut into 1-inch cubes
1 cup sliced onion (about 1 medium)
2 medium carrots, sliced (1 cup)
1/2 teaspoon seasoned salt
1/4 teaspoon pepper
1 1/2 cups sliced fresh mushrooms
1 jar (14 oz) tomato pasta sauce (any variety 1 1/2 cups)
1/2 box roasted garlic mashed potatoes (1 pouch)
3/4 cup hot water
1 1/4 cups milk
2 tablespoons butter or margarine
2 tablespoons shredded fresh Parmesan cheese

Directions:
Directions:
Heat oven to 375F. Spray 2-quart casserole or 11x7-inch glass baking dish with cooking spray. Heat 12-inch nonstick skillet over medium-high heat. Add beef, onion and carrots to skillet; sprinkle with seasoned salt and pepper. Cook 3 to 5 minutes, stirring frequently, until beef is brown.

Stir in mushrooms and pasta sauce. Heat to boiling. Cook over medium heat 5 minutes, stirring occasionally. Spread in casserole.

Make potatoes as directed on box for 4 servings, using 1 pouch Potatoes with Seasoning, hot water, milk and butter. Spoon into 8 mounds around edge of hot beef mixture. Sprinkle cheese over all.

Bake uncovered 25 to 30 minutes or until bubbly and potatoes are light golden brown.

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
20 minutes

 

 

 

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