Prep time 10 minutes

Cook time 40 minutes


1 lb. ground beef

1/2 cup chopped onion (about 1/2 of a medium onion)

1 tsp. minced garlic

Kosher salt

Freshly ground black pepper

1 14.5-oz can Del Monte® Petite Cut Diced Tomatoes, drained

1 tsp. dried basil

1 tsp. dired 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 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 mixture 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 then 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. Enjoy!

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