Saucy Shepherd's Pie

Saucy Shepherd's Pie

Lisa Altmiller

"Ground beef, onions, and carrots with tomato-basil sauce topped with mashed potatoes are baked for a delicious and easy comfort-food meal."
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1 h 5 m servings 801 cals
Serving size has been adjusted!
Original recipe yields 4 servings


  • Calories:
  • 801 kcal
  • 40%
  • Fat:
  • 39.4 g
  • 61%
  • Carbs:
  • 74.3g
  • 24%
  • Protein:
  • 38.4 g
  • 77%
  • Cholesterol:
  • 154 mg
  • 51%
  • Sodium:
  • 592 mg
  • 24%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 400 degrees F (200 degrees C).
  2. Place the potatoes and carrots in a large pot with enough water to cover. Bring to a boil and cook until tender, about 15 minutes; drain. Separate the potatoes and carrots. Place the drained potatoes back into the pot. Add milk and 2 tablespoons butter. Mash the potatoes, adding salt and pepper to taste.
  3. Melt the remaining 4 tablespoons butter in a large frying pan over medium heat. Stir in the onions and saute until softened, about 10 minutes.
  4. Increase heat to medium-high and add the ground beef. Cook and stir until meat is no longer pink and begins to brown; drain excess fat. Stir in the tomato-basil sauce.
  5. Place the carrots in the bottom of an ungreased pie dish. Add the beef mixture evenly over the top of the carrots. Spread the mashed potatoes evenly over the top of the beef mixture.
  6. Bake uncovered until the internal temperature reaches 165 degrees F, about 20 minutes.


  • This is a versatile recipe that can be easily modified by substituting different vegetables.


Read all reviews 4
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We thought this was good but needed just a little more seasoning for our taste - I would add salt and pepper to the meat while cooking, and a handful of cheddar cheese to the potatoes once mashe...

This was pretty good but does need some seasoning added both to the meat. I will also make a cheesy mashed potato with garlic topping if I make it again to give it a little more flavor. This s...

It turned out great! the wife loved it. I just seasoned the meat with minced garlic, salt and pepper, and I added about 1/4 cup asiago cheese and 2 TBSP of parmesan to the mashed potatoes. Del...

My SO loathes onions, so cut the onions. Added about a cup or two of peas (next time, will add more). I actually cooked everything the night before (SO works different schedule) and placed in ...