Individual Italian-Style Shepherds Pie
Prep time
Cook time
Total time
These individually-sized Italian-style shepherd's pies feature a ground beef filling with herbs and tomatoes, a topping of cheesy, parmesan mashed potatoes, and my favorite part of shepherd's pie, Del Monte® Fresh Cut Blue Lake Cut Green Beans!
Recipe type: Dinner
Serves: 4 servings
  • 1 lb ground beef
  • ½ cup chopped onion (about ½ of a medium onion)
  • 1 teaspoon minced garlic
  • kosher salt
  • freshly ground black pepper
  • 1 14.5-oz can Del Monte® Petite Cut Diced Tomatoes, drained
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • a pinch of sugar
  • 4 carrots, washed, topped, and shredded or Del Monte® Fresh Cut Sliced Carrots
  • 1 14.5-oz can Del Monte® Fresh Cut Blue Lake Cut Green Beans, drained
  • 1 cup shredded medium cheddar cheese
  • 3-4 cups mashed potatoes
  • grated parmesan cheese
  • finely chopped fresh parsley for garnish
  1. Preheat the oven to 350°F.
  2. Crumble the ground beef in a large skillet over medium heat. When the ground beef begins to brown, add chopped onion and minced garlic. Sauté until beef is cooked through and onions and garlic are tender, 7-10 minutes. Add tomatoes, basil, oregano, and a pinch of sugar, and stir to combine. Add salt and pepper to taste.
  3. Divide shredded carrots evenly among 4 individual-sized ovenproof baking dishes. Sprinkle with salt and pepper.
  4. Divide beef mixtures evenly among baking dishes, then top with drained Del Monte® Fresh Cut Blue Lake Cut Green Beans. Sprinkle the green bean layer with salt and pepper, then top with cheddar cheese.
  5. Evenly spread the mashed potatoes over the cheddar cheese, then sprinkle with salt, pepper, and parmesan cheese.
  6. Cover baking dishes with foil and bake for 30 minutes. Remove the foil, turn on the broiler, and broil the shepherd's pies until they start to brown on top. Watch them carefully so they don't burn.
  7. Remove from the oven, sprinkle with parsley, and serve immediately.
You can make 6 smaller servings instead of 4 large servings.
Recipe by Lulu the Baker at