Shepherd’s Pie Pasta Bake

Shepherd’s Pie Pasta Bake


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Switch up your typical shepherd's pie by adding in a layer of creamy pasta! This dish is baked to perfection with a layer of bubbly cheddar cheese on top.

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Time needed

5 min preparation + 45 min cooking

Serving Size / Yield

4-6 servings


  • ½ C. pasta, cooked and drained
  • 2 T. olive oi
  • 1 lb. ground beef
  • 1 onion, diced
  • ½ C. carrots, diced
  • ½ C. celery diced
  • 1 tsp. dried oregano
  • 2 cloves garlic, minced
  • 4 C. cheddar cheese, shredded
  • 4 T. flour
  • 1 ½ C. chicken broth
  • 2 T. butter
  • 1 ½ C. milk
  • Dash nutmeg

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Preheat oven to 350 degrees. In a large skillet, heat oil and brown beef until no longer pink. Add in onion, carrots, celery, and garlic; sauté until tender and season with oregano, salt, and pepper. Stir in half of the cheddar and half of the flour; cook for a minute and pour in broth. Bring to a boil, remove from heat, and set aside. In a saucepan, melt butter and whisk in remaining flour. Whisk in milk and nutmeg; cook until sauce thickens and add in pasta. Transfer to the bottom of a greased baking dish, top with beef mixture, sprinkle on remaining cheese, and bake for 20 to 30 minutes.

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