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Shepherd’s Pie

Add a Schnucks spin to this classic meat pie dish.

1 hr
8 Serving(s)
Shepherd’s Pie


  • Schnucks nonstick cooking spray
  • 2 lb. extra-lean ground beef
  • 3 garlic cloves, chopped
  • 5 tbsp. Schnucks all-purpose flour, divided
  • 3 tbsp. Schnucks tomato paste
  • 2 tsp. fresh thyme leaves, chopped
  • 3/4 tsp. salt, divided
  • 1 tsp. ground black pepper, divided
  • 1 3/4 cups beef broth, divided
  • 1 pkg. sliced white mushrooms
  • 1 onion, diced
  • 2 1/2 cups Schnucks frozen peas and carrots
  • 2 2/3 cups unprepared Idahoan original instant mashed potatoes to serve 8


  1. Preheat oven to 425°F. Spray 13x9" metal baking pan with nonstick cooking spray.
  2. In nonstick 12" skillet, add beef and garlic and cook over medium-high heat 7-8 minutes or until beef is no longer pink, breaking up meat with side of spoon. Stir in 3 tablespoons flour, tomato paste, thyme, 1/2 teaspoon salt and 1/2 teaspoon pepper; stir in 1 cup broth. Cook until mixture is heated through. Spread beef mixture evenly in bottom of prepared pan.
  3. In same skillet, cook mushrooms, onion and remaining 1/4 teaspoon salt and 1/2 teaspoon pepper over medium-high heat 5-6 minutes or until mushrooms and onion are tender, stirring occasionally. Stir in frozen peas and carrots and remaining 3/4 cup broth and 2 tablespoons flour; heat to boiling, stirring occasionally. Spread vegetable mixture evenly over beef mixture.
  4. In same skillet, prepare potatoes as label directs. Dollop potatoes over vegetable mixture, then spread evenly. Bake 20-25 minutes or until sides begin to bubble. Let stand 10 minutes before serving.

Nutrition Facts

405 Calories Per ServingFat: 17gSaturated Fat: 9gCholesterol: 90mgSodium: 1005mgCarbohydrates: 33gFiber: 5gProtein: 31g

Actual nutritional values may vary depending on specific ingredients used and/or modifications to the recipe