Weeknight Shepherd's Pie

Weeknight Shepherd's Pie

Cans Get You Cooking®

"Canned potatoes make wholesome, homemade meals like this classic Shepherd's Pie a reality any night of the week."
Saved
Save
I Made It Rate it Share Print
Added to shopping list. Go to shopping list.

Ingredients

35 m servings 281 cals
Serving size has been adjusted!
Original recipe yields 6 servings

Nutrition

  • Calories:
  • 281 kcal
  • 14%
  • Fat:
  • 15.6 g
  • 24%
  • Carbs:
  • 21.4g
  • 7%
  • Protein:
  • 15.6 g
  • 31%
  • Cholesterol:
  • 50 mg
  • 17%
  • Sodium:
  • 544 mg
  • 22%

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.

On Sale

What's on sale near you.

or

Sort stores by

These nearby stores have ingredients on sale!
Find the closest stores
(uses your location)



May we suggest

ADVERTISEMENT

Directions

Print
  • Prep

  • Cook

  • Ready In

  1. In 12-inch skillet over medium heat, in hot oil, cook onion and garlic 5 minutes or until softened, stirring occasionally. Remove to plate.
  2. In same skillet over medium-high heat, cook ground beef until well browned on all sides, stirring frequently. Add flour; cook 1 minute. Add stewed tomatoes and thyme. Over high heat, heat to boiling; reduce heat to low. Simmer uncovered 10 minutes to blend flavors, stirring occasionally. Stir in peas and carrots.
  3. Preheat oven to 450 degrees F. Spoon mixture into greased deep-dish pie plate or baking dish. Toss sliced potatoes with butter. Arrange potatoes in center of casserole, overlapping slightly. Bake 10 to 15 minutes or until potatoes are lightly golden.

Reviews

Read all reviews 3
Most helpful
Most positive
Least positive
Newest

This recipe was just ok for me. It is not something that I would typically make but I wanted something easy to throw together for dinner. It was quick and easy. The taste was a bit bland for me ...

This recipe was very easy to make. It was a great time saver on a weeknight when we have many things going on! My family all enjoyed it! The only thing I would say is, in the recipe it doesn't t...

We were pleasantly surprised with this recipe. Growing up on a farm, we rarely ever use canned veggies. These weren't bad at all. Everyone loved the potatoes. The only changes I made to this rec...