Italian Shepherds Pie

Revised 2018 Apr 17

8 servings


3/4 pound ground beef
3/4 pound ground pork
1 large onion, chopped
5 cloves garlic, minced
1 1/2 cups carrot, chopped
3/4 cup celery, chopped
3/4 cup fennel, chopped
1 cup zucchini, chopped
2 teaspoons dried basil
1 1/2 teaspoons dried oregano
3/4 teaspoon fish sauce
1/2 tablespoon sambal oelek
28 ounces whole tomatoes with juice, hand crushed
3/8 cup tomato paste
-- Garlic Mashed Potatoes and Beans --
1.5 pounds potato, peeled and cubed
2 tablespoons olive oil
1 head garlic, roasted
19 ounces cannellini beans, drained and rinsed
1/4 cup fresh parsley, chopped
1 tablespoon fresh sage, chopped
2 tablespoons Parmigiano Reggiano, grated
2 tablespoons panko


Pre-heat the oven to 350F. Roast the head of garlic in the olive oil for 30 minutes.

In a large pan cook beef and pork until no longer pink. If there is a lot then drain off liquid and separate. Reserve juice and discard fat.

Boil potatoes.

Add all remaining ingredients save tomatoes and paste. Cook stirring occasionally for 5 to 8 minutes.

Stir in tomatoes, juice, and paste and bring to a boil. Reduce heat to medium low and simmer, stirring occasionally, until vegetables are softened.

Drain the potatoes reserving a cup of the water. Add beans and garlic then mash together adding reserved water as required (the potatoes must be quite soft to spread). Stir in parsley and sage

Spread meat mixture in a 9 x 13 casserole.

Spoon potatoes over meat mixture and sprinkle bread and parmesan over the top. Bake for 40 to 45 minutes or until heated through and top is browned (add 15 minutes if the components were made ahead and cooled)

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