Go Back
–+ servings
Loaded Beef and Vegetables Shepherd's Pie | Can't Stay Out of the Kitchen | this #casserole is an amazing #shepherdspie recipe. It makes 2 casseroles. One for now and one to freeze for later. #beef #cheese #glutenfree #shepherdspie #mashedpotatoes

Loaded Beef and Vegetables Shepherd's Pie

Teresa Ambra
Loaded Beef and Vegetables Shepherd's Pie is so mouthwatering and irresistible! This amazing casserole is one of the best Shepherd's Pie's you'll ever eat. It's filled with all kinds of veggies, and topped with a delicious seasoned mashed potato and cheese topping. This recipe makes two casseroles, so you can eat one now and freeze one for later! Gluten free.
No ratings yet
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Course Beef Main Dish
Cuisine American
Servings 20
Calories 254 kcal

Equipment

  • 1 large Dutch Oven
  • 1 hamburger chopper to cut meat down into small pieces while frying
  • 2 9x13" glass baking dishes
  • 1 large stock pot with lid
  • 1 colander
  • 1 sharp knife to peel and pare vegetables
  • 1 wooden spoon
  • 1 rubber spatula
  • measuring cups
  • measuring spoons
  • 1 spatula
  • 1 potato masher

Ingredients
  

BEEF FILLING:

  • 2 lbs. 93% or 96% lean ground beef
  • 1/2 red bell pepper diced (about 1/2 cup)
  • 1/2 orange bell epper diced (about 1/2 cup)
  • 1/2 green bell pepper diced (about 1/2 cup)
  • 1 cup onion chopped
  • 1 leek green top removed, washed thoroughly, cut in fourths and sliced
  • 16 oz. bag frozen mixed vegetables
  • 16 oz. bag frozen Prince Edward medley (green beans, wax beans, carrots)
  • 12 oz. bag frozen asparagus spears (use only top half of asparagus)
  • 2 cloves garlic minced
  • 1 tsp. sea salt
  • 1/2 tsp. ground black pepper
  • 3 tbsp. gluten free all-purpose flour (or use regular flour if not on a gluten free diet)
  • 1 tbsp. tomato paste
  • 3 cups beef broth
  • 1 tsp. Worcestershire sauce
  • 1/2 tsp. dried oregano
  • 1 tbsp. fresh thyme (or 3/4 tsp. dried thyme)
  • 1 tbsp. fresh rosemary (or 3/4 tsp. dried rosemary)

MASHED POTATO TOPPING:

  • 4-6 lbs. red potatoes unpeeled, cubed (I had four pounds but five or six pounds would be best)
  • 4 tbsp. unsalted butter
  • 3/4 to 1 cup half-and-half or milk (depending on if you use 4 or 6 pounds of potatoes)
  • 1 tsp. garlic powder
  • 1 tsp. ground black pepper divided use
  • 1 1/2 to 2 tsp. sea salt
  • 1/4 to 1/2 tsp. paprika
  • 1/4 to 1/2 tsp. dill weed
  • 1/4 to 1/2 tsp. garlic salt
  • 1 tbsp. snipped chives
  • 2 cups sharp cheddar cheese shredded

Instructions
 

BEEF FILLING:

  • In a large Dutch oven, fry ground beef, bell peppers, onions, leeks and garlic until veggies are tender and no pink remains on the beef.
  • Cut beef down in small pieces with a hamburger chopper while frying.
  • Drain all grease.
  • Sprinkle GF flour over top of beef mixture and work into beef.
  • Cook 1-2 minutes.
  • Add salt, pepper, tomato paste, Worcestershire sauce, seasonings and beef broth.
  • Stir until tomato paste is worked into the mixture.
  • Add mixed vegetables, medley and asparagus and cook about 5-10 minutes at a simmer.
  • Turn off heat.
  • Spray two 9x13” glass baking dishes with cooking spray.
  • Pour meat mixture into prepared baking dishes.
  • Spread half of the mashed potato topping over each casserole and spread with a rubber spatula all the way to the edges.
  • Seal in the beef so there are no gaps.
  • Sprinkle paprika, garlic salt, dill weed, ¼ tsp. black pepper over top of each casserole.
  • Sprinkle 1 cup of cheddar cheese over top of seasoned of each casserole.
  • Sprinkle snipped chives over top of cheese on each baking dish.
  • Bake at 400° for about 30 minutes until top is lightly, golden brown.
  • Allow casserole to sit out about 10 minutes and set up before serving.

MASHED POTATO TOPPING:

  • Bring water to a boil in a large stock pot.
  • Add diced potatoes and boil about 15 minutes until soft.
  • Drain in colander.
  • Add potatoes back into the stock pot.
  • Mash with a potato masher until well mashed.
  • Add butter, milk, garlic powder, ¾ tsp. black pepper and salt.
  • Stir together well to combine.
  • Set aside.

Notes

NOTE: Any combination of vegetables or vegetable medleys will work.
 
NOTE: This recipe can easily be halved. You can also freeze one casserole and bake later.
 
© Can’t Stay Out of the Kitchen

Nutrition

Calories: 254kcalCarbohydrates: 25gProtein: 17gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.3gCholesterol: 49mgSodium: 547mgPotassium: 832mgFiber: 5gSugar: 4gVitamin A: 2546IUVitamin C: 32mgCalcium: 147mgIron: 3mg
Keyword asparagus, beef, carrots, cheese, corn, gluten free, ground beef, main dish, potatoes, shepherd's pie, vegetable
Tried this recipe?Let us know how it was!