This is a very easy shepherd's (cottage) pie that's topped with wonderful garlic and Romano potatoes. You can change the ingredients to add almost anything you like. Kids love this, and it's even better after sitting for a day. You should have most of the ingredients on hand so no trips to the grocery! You can substitute any cheese for the Romano, as well.



Original recipe yields 8 servings
The ingredient list now reflects the servings specified


  • Preheat oven to 375 degrees F (190 degrees C). Lightly grease a medium baking dish.

  • Place the beef and onion in a skillet over medium heat. Season with rosemary and basil. Cook until beef is evenly brown; drain grease. Mix in tomato sauce, diced tomatoes, and mixed vegetables. Cook and stir until vegetables are heated through. Transfer to the baking dish.

  • Place potatoes in a pot with enough water to cover, and bring to a boil. Cook 10 minutes, or until tender. Remove from heat and drain. Mix butter, Romano cheese, garlic, salt, oregano, and milk into the pot. Mash together with a potato masher. Top beef and vegetables with the mashed potatoes.

  • Bake 30 minutes in the preheated oven. Turn oven to broil, and continue cooking 3 minutes, until potatoes are golden brown.

Nutrition Facts

392 calories; 20.9 g total fat; 74 mg cholesterol; 889 mg sodium. 33.4 g carbohydrates; 18.2 g protein; Full Nutrition

Reviews (114)

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162 Ratings
  • 5 star values: 102
  • 4 star values: 40
  • 3 star values: 15
  • 2 star values: 5
  • 1 star values: 0
Rating: 5 stars
This was always my husband's favorite comfort food. I didn't quite get it (bland blah) but after trying MANY recipes I'm a believer after this one. I had to change a few things as to what I had on hand. I was trying to use up mashed potatoes so I added 1 T. of garlic powder and the 1 t. oregano to the meat mixture. Only had 12 oz. frozen corn and the tomato sauce had jalapenos in it. Had 6oz. Feta that I sprinkled over the meat mixture then frosted it all in a 9x13 dish with about an inch of mashed potatoes (at room temp. to ease spreading). Next time I'll add chives or parsley for color and sprinkle paprika on top. This was SO tasty. I know it is my husband's favorite but he ate almost half of the whole dish himself. This will be the only recipe we use now. Thank you!!! Read More
Rating: 5 stars
This was very easy to prepare and very good to eat. I would recommend using a deep dish for baking as it over flowed in the oven. I used ground turkey as suggested. Read More
Rating: 5 stars
YUMMY! I omitted the diced tomatoes since I do not care for them used frozen mixed veggies instead of canned and used two packages of "Simply Potatoes" mashed potatoes instead of making them from scratch. I also added shredded mozzerella to the potato mixture before baking and it was awesome! My husband does not like veggies and he had seconds. I will definitely make again. Read More
Rating: 3 stars
Way beyong the 10 minute cooking time for the potatoes even though I peeled and quartered mine. Now after rereading the recipe I'm assuming the skins are left on and the potatoes are the little baby reds. I think the potato directions are sketchy (particularly for a novice cook). If you are on any kind of dinner schedule you need to adjust your timetable accordingly. Read More
Rating: 5 stars
The meat/vegetable mixture of this recipe makes a lot. I added a large handful of matchstick carrots when I sauteed the onion and garlic and canned corn in place of the mixed veggies. When I made the potato mixture I used half potato half cauliflower. Other than that I made no other changes. The potato portion of this recipe was enough to cover half of the meat mixture in one of my circular casserole dishes. I plan on freezing the other half and using on a busier day. Let's hope the boys like this one! Read More
Rating: 5 stars
I modified this recipe to my family. I used ground turkey substituted Mrs. Dash for salt and left out the rosemary. This recipe is definitely a keeper. Sending some to my daughter in college. It was that good. Read More
Rating: 5 stars
I will make this often. The potatoes were delicious! I used frozen corn (thawed) and 1 can of Italian green beans (drained) instead of the mixed veggies and added extra garlic. Great comforting meal! Read More
Rating: 4 stars
I usually use a shepherd's pie recipe with cream of mushroom soup but wanted to try something different. I don't think I'll ever go back this is quite good. I did make a number of changes as follows: - I cut the whole recipe in half and used an 8x8 casserole dish. - I used Italian turkey sausage instead of ground beef (as suggested by others). This gives it a great flavor. - I tried to get rid of some of the grease from the ground turkey before adding the tomato sauce and veggies. - I omitted the can of diced tomatoes (I'm a bit peculiar about where I like my tomatoes and shepherd's pie is not one of them). - Instead of the canned vegetables I used fresh asparagus red bell pepper and mushrooms. I really enjoyed this combination. - I steamed the potatoes instead of boiling them (heard this keeps in more of the nutrients) - this increased the cooking time to 20 minutes. - I added some feta cheese to the potato mixture; I don't know if this had much effect on the final product. - I used the water from the boiled potatoes instead of milk (healthier). - I didn't broil it at the end (my broiler is frustrating - separate from the main oven - didn't seem worth it). Overall I really enjoyed this. And it's a super easy recipe. Definitely a keeper! Read More
Rating: 5 stars
This is a great basic recipe that can be easily altered to your taste! In my most recent version I used fresh vegetables (peas and green beans) diced them and sauteed them in a bit of olive oil in a skillet before adding them to the beef. After the beef was browned I added 1/2 cup of red wine and reduced the mixture until most of the liquid was evaporated. Then I mixed in the vegetables and herbs. This added a lot of flavour. Read More