Corned Beef Casserole with Cabbage!

One of the most delicious recipes for leftover corned beef is this easy Corned Beef Casserole. A creamy cheese sauce flavored with Worcestershire and Dijon mustard marries tender chunks of corned beef with cabbage, carrots, and potatoes.

This yummy one-pot meal tastes great with garlic pull-apart bread or garlic cheese biscuits slathered with butter.

How to Make Corned Beef Casserole

This recipe for corned beef and cabbage comes together in just few simple steps. If you happen to have leftover corned beef (and veggies) from last night’s dinner, use them in this recipe instead!

  1. Simmer vegetables untils tedner.
  2. Prepare the cheese sauce.
  3. Combine in a casserole with corned beef and bake until bubbly and hot.

Two images showing how to make the cheese sauce and then pour on the casserole/

Short on Prep Time?

  • Green cabbage can be either chopped or sliced.
  • Thin-skinned red or yellow potatoes are good choices as they do not require peeling.
  • Carrots can be cut into chunks or rounds!


To give more depth or additional flavors, other veggies or cheeses can substitute or be combined into corned beef casserole.

Here are some alternatives to consider:

VEGGIES Cauliflower, turnips, rutabagas, brussels sprouts

CHEESE Muenster, gruyere, cheddar

Overview of a baked corned beef casserole.

Serving Suggestions

Just like bubble and squeak,this dish is a full and satisfying meal in itself! Some bread or a salad is all you need to fill out this satisfying stick-to-your-ribs entrée. Irish soda bread or rye bread are great choices.

Keep the Irish theme going by serving green beer to the adults, or green ginger ale for the kids.

Got Leftovers?

Leftovers should be tightly covered and stored in the refrigerator, where they will keep for up to four days.

Freezing is not recommended for foods that contain cheese sauces, due to curdling.

Fave Corned Beef Recipes


Corned Beef and Cabbage Casserole

A zesty cheese sauce flavored with Worcestershire and Dijon mustard marries tender chunks of corned beef with cabbage, carrots, and potatoes
Course Beef, Casserole, Main Course
Cuisine American, Irish
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings 6 servings
Calories 502
Author Holly Nilsson


  • 4 russet potatoes peeled and diced
  • 3 carrot chopped
  • 6 cups cabbage uncooked
  • 3 cups leftover corned beef


  • 1/4 cup butter
  • 1/4 cup onion diced
  • 1/4 cup flour
  • 1/4 teaspoon salt
  • 3/4 teaspoons pepper
  • 1 1/2 cup low sodium chicken broth
  • 1 1/4 cups milk
  • 1 1/2 tablespoons dijon mustard
  • 3/4 teaspoons Worcestershire
  • 1 cup swiss cheese
  • 1 cup mozzarella cheese


  • Preheat oven to 375°F.
  • Add potatoes to cold water in a large pot. Bring to a boil over medium-high heat and cook until tender, about 15 minutes. Add cabbage and carrots for the last 10 minutes of cooking. Drain and set aside.
  • Heat butter in a pan over medium heat. Add onion and cook until tender, about 5 minutes. Whisk in flour, salt, and pepper and cook about 2 minutes. Gradually add chicken broth and milk a little bit at a time while whisking.
  • Add dijon and Worcestershire sauce. Continue whisking over medium heat until thickened and bubbly.
  • Remove from heat and stir in the cheeses until melted.
  • Combine the drained potato mixture, corned beef, and sauce. Pour into a greased 9×13 baking dish.
  • Bake uncovered for 25-30 minutes or until hot and bubbly.


  • Green cabbage can be either chopped or sliced.
  • Thin-skinned red or yellow potatoes are good choices as they do not require peeling.
  • Carrots can be cut into chunks or rounds
  • Use leftover boiled potatoes or cabbage for this recipe if you have them on hand. 
If you don't have homemade corned beef, ask your deli to slice some thicker than usual for you.


Calories: 502 | Carbohydrates: 42g | Protein: 25g | Fat: 27g | Saturated Fat: 14g | Cholesterol: 85mg | Sodium: 1134mg | Potassium: 1145mg | Fiber: 5g | Sugar: 8g | Vitamin A: 5772IU | Vitamin C: 51mg | Calcium: 365mg | Iron: 3mg
Top image - a serving of corned beef casserole with cabbage. Bottom image - A baked corned beef casserole
A serving of corned beef and cabbage casserole
A serving of corned beef and cabbage casserole

Lentil Shepherd’s Pie (vegetarian)

This vegetarian Shepherd’s Pie has all of the flavor you’d expect in the traditional version but with all of the hearty goodness of lentils!

Tender lentils are simmered in a rich savory broth, topped with creamy mashed potatoes and baked to golden perfection! Serve this easy meal as a meatless favorite any time of year.

A plate of lentil shepherd's pie topped with mashed potatoes and parsley

Ingredients in Lentil Shepherd’s Pie

A true shepherd’s pie recipe is made with lamb.

If you use ground beef it actually becomes a cottage pie… and in this case we’re using lentils to replace the meat.

LENTILS Lentils are a yummy, healthy and inexpensive substitution for meat in almost any ground beef dish! 1 cup of dried lentils can replace 1 pound of ground beef in most recipes.

VEGETABLES If I have them on hand, I use fresh veggies in this recipe. If you don’t have fresh veggies available, use frozen mixed vegetables and add them in along with the peas.

SAUCE The sauce for this recipe starts with a bit of flour and the remaining broth from the lentils. Depending on the type of lentils, you may need to add more or less broth. Start with 3 cups and once you add in the veggies and lentils as it begins to simmer, the sauce will thicken. Add more broth as needed (I add about 4 cups).

If you add too much broth, just let it simmer until thickened. Keep in mind the sauce will thicken further as the dish bakes and as it cools.

MASHED POTATOES Creamy homemade mashed potatoes are the perfect topping for this recipe, simply spread them on or pipe them for a pretty topping. I don’t add cheese to this recipe but you certainly can.

If you’d prefer, use mashed cauliflower in place of mashed potatoes.

Vegetarian Shepherd's Pie ingredients including lentils, tomato paste and vegetables in a frying pan

Short on Time?

  • Swap lentils for canned lentils (drained and rinsed) and skip the boiling step (adding broth for the sauce where needed).
  • Skip the homemade sauce and opt for a can of tomato soup, it makes a surprisingly delcious sauce. Simply omit the sauce ingreidents in the recipe and add a can of condensed tomato soup directly into the mixture.
  • Trade fresh veggies for frozen veggies to skip the washing and chopping.
  • Trade homemade mashed potatoes for leftover mashed potatoes or store-bought (or garlic mashed for a flavor boost)!

Filling for lentil shepherd's pie in a frying pan with parsley on top

How to Make Vegetarian Shepherd’s Pie

This dish is easy to make (although it does take some time). A quick overview of the steps…

  1. Simmer lentils in broth.
  2. While lentils are simmering, chop and soften veggies (or skip this step and use frozen veggies).
  3. Combine lentils with veggies and sauce ingredients. Simmer until thickened.
  4. Place in a deep dish pie plate and top with mashed potatoes.

Bake until golden and bubbly! So easy and so yummy!

Baked vegetarian lentil shepherd's pie with a scoop served.

Is Lentil Shepherd’s Pie Vegetarian?

It can be!

To make this a vegetarian dish, be sure to use vegetable broth and substitute regular Worcestershire sauce for a vegetarian Worcestershire sauce.

More Meatless Mains


Easy Lentil Shepherd's Pie

Lentil shepherd's pie has tender lentils in a rich brothy gravy, topped with creamy mashed potatoes and baked until bubbly.
Course Casserole, Main Course
Cuisine American, Irish
Keyword lentil shepherd's pie, meatless, Shepherd's Pie, vegetarian
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings 6 servings
Calories 270
Author Holly Nilsson


  • 1 cup brown lentils or green lentils
  • 3-4 cups vegetable broth or beef broth if not making vegetarian
  • 2 teaspoons olive oil
  • 1/2 cup onion chopped
  • 1 cup chopped mushrooms about 4 oz
  • 1 carrot chopped
  • 1 rib celery chopped
  • 1/2 cup frozen peas defrosted
  • 1/2 tablespoon flour
  • 3 tablespoons red wine
  • 2 teaspoons Worcestershire sauce (use vegetarian Worcestershire sauce if desired)
  • 3 tablespoons tomato paste
  • 2 tablespoons parsley chopped
  • salt & pepper to taste
  • 2 1/2 cups prepared mashed potatoes


  • Preheat oven to 400°F.
  • Combine lentils and 3 cups broth in a saucepan and bring to a boil. Reduce heat to a simmer and cover. Cook 20-25 minutes or until lentils are tender.
  • Meanwhile, cook onion, mushrooms, carrot, and celery in olive oil over medium heat until onion and carrot are softened. Stir in flour and cook 1 minute more.
  • Add lentils (and their broth), red wine, Worcestershire sauce, and tomato paste. Stir in peas and simmer uncovered 10 minutes adding more broth as needed to create a sauce. Stir in parsley and season with salt & pepper to taste.
  • Spoon lentil mixture into a deep-dish pie plate. Top with mashed potatoes and bake 20-25 minutes or until potatoes are browned.


Fresh vegetables can be substituted with 1 1/2 cups frozen vegetables.
Keep in mind the sauce will thicken while baking and while cooling. I usually end up adding the full 4 cups of broth to this recipe. Simmer to thicken slightly.


Calories: 270 | Carbohydrates: 50g | Protein: 13g | Fat: 2g | Saturated Fat: 1g | Sodium: 599mg | Potassium: 907mg | Fiber: 14g | Sugar: 6g | Vitamin A: 2318IU | Vitamin C: 32mg | Calcium: 44mg | Iron: 4mg

Chicken Pasta Bake (one pot)

Creamy Chicken Pasta is a great weeknight meal. Made with tomatoes, cream, cooked chicken, and pasta baked with cheese it is the best one-pot meal! 

Whether you’re cooking for your family or for a crowd, this one-pot entrée will be on your menu rotation for a long time to come!

Overhead image of Creamy Tomato Chicken Pasta Skillet in a pot with a spoon.

How to Make Chicken Pasta Skillet

This one-pot meal is as easy as can be and just one pot needed!

        1. Add uncooked pasta, canned tomatoes and water to a pot.
        2. Simmer until pasta is tender (al dente).

      Overhead of ingredients for Creamy Tomato Chicken Pasta Skillet.

        1. Stir in chicken, seasonings, and cream.
        2. Mix and bake until the cheese is melted and the pasta is tender.

      Serve immediately with a slice of garlic toast to soak up every last cheesy bite.

      Cream being poured over other ingredients for Creamy Tomato Chicken Pasta Skillet.

      Serve with…

      Even though this creamy tomato chicken pasta skillet could be a meal in itself, it’s great paired with with favorite sides.

      Salads: For a fresh and crunchy side dish trying serving with a strawberry spinach salad or this classic caesar salad!

      Breads: Share the oven and serve with shortcut garlic parmesan rolls, bread and garlic butter or even dinner rolls.

      Close up of Creamy Tomato Chicken Pasta Skillet garnished with parsley.


      This chicken pasta skillet recipe reheats well!

          • To Store: Keep in an airtight container in the refrigerator.
          • To Reheat: Pop a portion in the microwave or on the stovetop! Add a splash of cream (or milk) if needed.

      One-Pot Pasta Dishes


      Creamy Tomato Chicken Pasta Skillet

      This one pot pasta is the perfect comfort food!
      Course Main Course, Pasta
      Cuisine American
      Keyword Chicken Pasta
      Prep Time 20 minutes
      Cook Time 16 minutes
      Total Time 36 minutes
      Servings 8 servings
      Calories 423
      Author Holly Nilsson


      • 1 tablespoon olive oil
      • 2 cloves garlic
      • 8 oz medium pasta penne, shells or rotini
      • 14 oz can diced tomatoes
      • 2 tablespoons tomato paste
      • 2 1/2 - 3 cups water
      • 1/2 teaspoon basil
      • 1/2 teaspoon oregano
      • 2 cups chicken chopped and cooked
      • 1/2 cup heavy cream or evaporated milk for a lighter version
      • 1 cup mozzarella shredded
      • 1 cup parmesan cheese shredded


      • Preheat oven to 450°F.
      • Heat oil in a large oven-proof skillet. Add garlic and cook until fragrant.
      • Stir in pasta, canned tomatoes, water and tomato paste. Let simmer about 2 minutes less than package calls for so pasta is VERY al dente.
      • Remove from heat and stir in chicken, seasonings, and cream. Top with shredded cheese.
      • Bake 10-12 minutes or until bubbly and cheese is browned.


      Calories: 423 | Carbohydrates: 26g | Protein: 23g | Fat: 25g | Saturated Fat: 13g | Cholesterol: 83mg | Sodium: 550mg | Potassium: 305mg | Fiber: 2g | Sugar: 3g | Vitamin A: 783IU | Vitamin C: 6mg | Calcium: 411mg | Iron: 2mg

Cheesy Chicken Broccoli Casserole

Chicken Broccoli Casserole is super easy, super cheesy and there’s no canned condensed soup need either!

It is chock full of chicken and broccoli, cheese, and just enough pasta to pull it all together!

A serving of chicken broccoli casserole.

This casserole is perfect for those busy weeknights and just as good the next day at work! The classic as the combination of chicken and broccoli is perfect in a stir fry and of course in this casserole.

How to Make Chicken Broccoli Casserole

Chicken broccoli noodle casserole can be made with a variety of different pasta. Why not try penne, rotelle, bowtie, or cavatappi? Choose heartier types of pasta that can hold their own with chicken and broccoli.

  1. Cook pasta and add broccoli (per recipe below). Drain well and set aside.
  2. Combine all ingredients together. Mix well and spread in a casserole dish.
  3. Sprinkle with topping and bake until the cheese is bubbly and lightly browned.

Remove from oven and serve with cheesy breadsticks for the perfect weeknight meal!

Two images showing chicken broccoli casserole ingredients in a casserole dish, then combined and topped with breadcrumbs.

Ingredients and Variations

The sky is the limit here, really!

  • SAUCE This is intended to be a quickie meal and it starts with a jar of alfredo sauce but just like my chicken spaghetti, I’ve included a variation to create a ‘from scratch’ sauce too. If you have a favorite chicken alfredo sauce, use that.
  • CHICKEN Swap out chicken for leftover ham or turkey. Even ground chicken will work.
  • BROCCOLI While broccoli is the star of this dish, add in sliced mushrooms, peas, green beans or diced carrots – or add all of them together!
  • CHEDDAR Broccoli and cheddar are a classic pairing and swiss adds a bit of tang. Of course the cheese can be swapped out for whatever is in your fridge.

A scoop of chicken broccoli casserole being scooped out.

Serve With…

A hearty dish like this one calls for some amazing dinner rolls (or garlic toast) for dipping into the cheesy sauce and a fresh salad to offset the rich flavors.

Got Leftovers?

Chicken broccoli casserole actually tastes better the next day, if that’s even possible!

  • To Store, just cover the casserole dish with plastic wrap or aluminum foil to keep it from absorbing the odors from the other items in the refrigerator.
  • Reheat by popping it back into the oven, or scoop out a portion and reheat in the microwave.

Perfect for the second night of dinners or an easy take-to-work lunch!

Easy Casserole Dishes


Chicken Broccoli Casserole

Author Holly Nilsson


  • 8 oz medium pasta cooked al dente
  • 4 cups fresh broccoli cut into bite-sized pieces
  • 2 cups cooked chicken

Sauce* (optional from scratch sauce below)

  • 2 1/2 cups prepared alfredo sauce about 2 jars
  • 1 cup cheddar cheese
  • 1/2 cup swiss cheese
  • 1 teaspoon garlic powder
  • 1 teaspoon dry mustard

Crumb Topping

  • 1/2 cup panko bread crumbs
  • 1 tablespoon butter melted
  • 1 tablespoon parsley
  • 1/2 cup cheddar cheese


  • Preheat oven to 350 degrees F.
  • Cook pasta al dente according to package directions adding the broccoli into the cooking water during the last 2 minutes. Drain well.
  • Meanwhile, combine all sauce ingredients in a small bowl.
  • Stir together broccoli and pasta, sauce, and chicken. Place in a greased 2 qt casserole dish.
  • Combine topping ingredients and sprinkle over casserole.
  • Bake 35 minutes or until bubbly and cheese lightly browned.


Homemade Sauce (optional)
1/4 cup butter
1/2 small onion diced
2 cloves garlic, minced
1/4 cup flour
2 1/2 cups milk
1/2 teaspoon dry mustard powder
2 oz cream cheese
3/4 cup each sharp cheddar and swiss cheese, shredded
Cook onion, garlic and butter on medium-low heat until softened, about 5 minutes. Stir in flour. Cook 1 minute more.
Gradually whisk in milk and cook until thick and bubbly. Add cheeses and dry mustard stirring until melted. Season with salt & pepper to taste.
Top image - chicken broccoli ingredients in a casserole dish. Bottom image - a serving of chicken broccoli casserole.
Chicken broccoli casserole being scooped out of a casserole dish.
A serving of chicken broccoli casserole.

Philly Cheesesteak Soup is a creamy, cheesy twist on an old favorite!

Philly Cheesesteak Soup is great for a crowd or your hungry fam. This recipe has all the flavors that everyone loves: steak, bell peppers, and mushrooms, all cooked in a rich, creamy cheesy broth.

Just add some cheese toasts (or garlic bread) to soak up all of those savory juices!

Close up of bowl of Philly Cheesesteak Soup with cheesy baguette on the side.

What is Philly Cheesesteak Soup?

If you love Philly cheesesteaks, then you will love this Philly cheesesteak soup! All the amazing components of a traditional Philly cheesesteak in an easy to serve, filling, and tasty soup!

It’s a great way to use up leftover beef, even leftover ground beef or turkey, and leftover veggies, too!

The Best Cheese to Use

For the best Philly cheesesteak soup, look for super flavorful, super melty, cheeses like provolone and cheddar.

These cheeses melt easily and impart a mild, buttery flavor to the soup for that iconic Philly-style flavor!

Overhead of Philly cheesesteak soup ingredients in pot.

How to Make Philly Cheesesteak Soup

This easy cheesy soup is simple to prepare!

  1. Thin slice and saute steak.
  2. Saute veggies (except peppers) in butter and add flour.
  3. Stir in beef broth and add in remaining ingredients and simmer.
  4. Remove from heat and stir in cheeses until melted.

Place a few pieces of beef in the bottom of each bowl. Ladle in soup and top with cheese baguettes (or croutons).

Close up of Philly Cheesesteak Soup in pot with cheesy baguettes on the side.

What to Do With Leftovers

This soup makes for great leftovers the next day or the day after!

  • To Reheat: Pop in the microwave or back in a pot until heated through. Season with a little salt and pepper and top with cheese bread.
  • To Freeze: Place it in an airtight container or a zippered bag, label with the date, and pop into the freezer for up to about 2 months.

Philly Cheesesteak Inspired Recipes


Philly Cheesesteak Soup

A creamy cheesy soup filled with tender beef, peppers and onions.
Course Soup
Cuisine American
Keyword cheesesteak, Philly Cheesesteak Soup
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 8 servings
Calories 502


  • 8 slices baguette
  • 1/3 cup butter
  • 1 large onion diced
  • 3 ribs celery sliced
  • 1 1/2 cups mushrooms sliced
  • 1 green pepper sliced
  • 1/3 cup flour
  • 1 1/2 tablespoons Worcestershire sauce
  • 4 dashes hot sauce such as tabasco
  • 4 cups beef broth
  • 1 cup light cream
  • 8 ounces provolone cheese shredded, divided
  • 6 ounces cheddar cheese shredded
  • 1 pound top round steak thinly sliced (see note below)


  • Place steak in the freezer (for about 15 minutes before slicing).
  • Top each baguette slice with about 1 tablespoon of provolone cheese. Broil until bubbly and set aside.
  • Cook onion, celery and mushrooms in butter until tender. Add flour and cook 1 to 2 minutes
  • Stir in beef broth a little at a time stirring until smooth after each addition. Add Worcestershire sauce, hot sauce and green peppers. Simmer until vegetables are soft, about 10 minutes.
  • Add cream and simmer an additional 5 minutes. Remove from heat and stir in cheeses until melted.
  • Meanwhile, thinly slice steak. Heat 1 tablespoon of olive oil over medium-high heat. Add beef and cook until browned.
  • Place beef in the bottom of each bowl and top with hot soup. Serve with cheese toasts.


To use leftover roast beef, cut into cubes and add with green peppers to heat through.
Ground beef can be used in place of steak.
Place your steak in the freezer for 15 minutes before cutting. A partially frozen steak is much easier to slice thinly.
Soup can be placed into bowls, topped with cheese and broiled similar to a French Onion Soup.


Calories: 502 | Carbohydrates: 25g | Protein: 32g | Fat: 30g | Saturated Fat: 18g | Cholesterol: 113mg | Sodium: 952mg | Potassium: 742mg | Fiber: 2g | Sugar: 3g | Vitamin A: 973IU | Vitamin C: 15mg | Calcium: 433mg | Iron: 3mg

Note:  Recipe initially posted September, 2013.  Recipe has been updated for improved flavor and consistency.

Top image - a serving of Philly cheesesteak soup with cheest toast. Bottom image - Philly Cheesesteak Soup in a pot topped with shredded cheese.
Overview of a serving of Philly Cheesesteak Soup with a cheese baguette.
Overview of a serving of Philly Cheesesteak Soup with a cheese baguette.

Try this traditional Shepherd’s Pie!

Shepherd’s Pie is a traditional Irish dish made with a saucy ground lamb (or beef) base, peas, and carrots and topped with a mashed potato crust. Easy and tasty, all year round!

Shepherd's Pie served on white plates and topped with cheese

What is Shepherd’s Pie?

Shepherd’s Pie is a delicious combo of ground lamb (although many people use beef) that has been cooked with carrots, sweet green peas and corn in a gravy or sauce. The lamb mixture is then topped with a crust of creamy mashed potatoes.

This casserole traditionally made with ground lamb.  Many people make this recipe with ground beef however, if you use ground beef it’s actually called Cottage Pie! (You can also replace the meat for a vegetarian lentil version).Either way, this crustless meat pie is topped creamy mashed potatoes and baked until bubbly.

Do you put cheese on top of Shepherd’s Pie? Traditionally, a Shepherd’s Pie is not topped with cheese, but as you all know, cheese is my love language. You can add a sprinkle of cheddar cheese on top of the mashed potatoes or just brush them with a little bit of butter before baking.

Ingredients for shepherds pie like mashed potatoes, meat sauce, and veggies.


Shepherd’s Pie can be prepared fresh but it’s also a great way to use up any leftover meat, veggies, gravy or mashed potatoes.

    • MEAT Lamb is traditional but you can use any ground meat in this recipe (I most often use ground beef). Leftover roast works too!
    • VEGGIES Frozen mixed vegetables make prep quick and easy but leftover roasted veggies work perfectly too. If using fresh, steam them until tender before adding.
    • SAUCE Shepherd’s Pie is so versatile, I’ve given a couple of shortcut sauces in the recipe below but you can use leftover gravy (or gravy mix), tomato sauce… the sky is the limit here.
    • POTATOES Traditional mashed are what I most often use but garlic mashed potatoes add great flavor to this dish! If you are in a hurry, you can use store-bought mashed potatoes

A pot of meat sauce with veggies next to mashed potatoes and cheese.

Prep Ahead and Tips for Shepherd’s Pie

You will love how easy and convenient this dish is.  It can be made a day in advance, which makes dinner prep easier.

  • Layering After prepping the meat mixture, let it cool and then chill it in the fridge for 20 minutes.  This will help keep the mashed potato layer separated.
  • Prep Ahead Prep and assemble up to one day in advance and refrigerate. Let it come to room temperature 30 minutes before baking it.
  • Quick Clean Up If your baking dish is very full, place it on a parchment lined baking sheet to avoid any juices spilling in your oven.
  • To Freeze Before Baking
    • Cool completely. Wrap tightly in plastic wrap and then in foil. Freeze.
    • Thaw overnight in the fridge. Bake for 45 minutes covered and 15 minutes uncovered

Shepherd's Pie topped with cheese in a casserole dish served with parsley


Serve this With…

And finish the meal with a belly warming Irish Coffee!

A serving of shepherd's pie on a plate topped with cheese

More St. Patrick’s Day Favorites


Easy Shepherd's Pie Recipe

Shepherd’s Pie is a traditional Irish dish made with ground lamb cooked with peas and carrots and topped with a mashed potato crust.
Course Dinner
Cuisine Irish
Keyword Shepherd's Pie
Prep Time 45 minutes
Cook Time 45 minutes
Total Time 1 hour 30 minutes
Servings 6 servings
Calories 648
Author Holly Nilsson


  • 1 pound ground lamb or beef
  • 1 medium onion diced
  • 2 cloves garlic minced
  • 4 cups mixed vegetables defrosted
  • 10 oz can tomato soup or mushroom soup
  • 1 teaspoon Worcestershire sauce
  • ½ teaspoon salt
  • ¼ teaspoon basil
  • 1/8 teaspoon black pepper
  • 3 cups prepared mashed potatoes
  • 1 cup cheddar cheese shredded


  • Preheat oven to 400°F.
  • Cook lamb or beef, onion and garlic over medium heat until no pink remains. Drain any fat.
  • Stir in soup, mixed vegetables, Worcestershire sauce, salt, basil and pepper. Spread into the bottom of a 2 qt casserole dish.
  • Spoon mashed potatoes overtop and top with cheese.
  • Baked 25-30 minutes or until bubbly.



Note:  This recipe has been updated 10/8/2018.  Original recipe inspiration from Alton Brown, Food Network.


Calories: 648 | Carbohydrates: 85g | Protein: 22g | Fat: 24g | Saturated Fat: 11g | Cholesterol: 74mg | Sodium: 730mg | Potassium: 916mg | Fiber: 4g | Sugar: 47g | Vitamin A: 2775IU | Vitamin C: 37mg | Calcium: 180mg | Iron: 2.5mg

Shepherd's Pie with peas, carrots, mashed potatoes and cheese on a wood ladle

Why is it called Shepherd’s Pie?

Originally a meat pie made with minced (or ground) meat and mashed potatoes was known as a Cottage Pie (and it was even sometimes made with pastry many years ago). It is very popular in Ireland, Scotland and England as well!   In the late 1800’s the pie was named Shepherd’s Pie if made with lamb (since the shepherd looked after the sheep) and if  made with beef it was called Cottage Pie.

Regardless of the name, this recipe is a classic Shepherd’s Pie recipe loaded with flavor and the perfect make ahead meal to serve all year long!

A serving of shepherd's pie on a plate topped with cheese.
Shepherd's Pie topped with cheese in a casserole dish served with parsley.
Top photo - A serving of shepherd's pie on a plate topped with cheese. Bottom photo - Ingredients assembled to make Shepherd's Pie.
A serving of shepherd's pie on a plate topped with cheese.

Creamy Velveeta Mac & Cheese

Velveeta Mac and Cheese is dreamy, creamy and delicious! This easy mac & cheese recipe starts with a homemade cheese sauce. The addition of Velveeta adds some creamy comfort while a couple of handfuls of real cheddar add a deeper cheese flavor.

This macaroni recipe is hearty and heartwarming perfect as a side dish or as a potluck dish when you want to have a crowd pleaser!

A serving of baked Velveeta Mac and Cheese casserole.

Velveeta is one of those foods that take us back to childhood. It has been around since 1918, gracing everything from grilled cheese sandwiches to cheese sauce. It’s added to casserole recipes and used in rotel dip or drizzled over loaded nachos. It’s even been used as fishing bait! No kidding!

How to Make Velveeta Mac and Cheese

This super easy homemade recipe can be baked or made on the stovetop. It can even be assembled in advance and stored in the fridge until it’s time for the oven!

  1. Cook the first four ingredients in a saucepan. Add milk and whisk gently until smooth.
  2. Add cubed Velveeta and continue to whisk until the cheese is melted and smooth.
  3. Remove from heat and stir in the shredded cheeses and macaroni.
  4. Pour into a casserole dish and sprinkle with topping. Then bake!

This easy casserole dish is a full meal in itself but it delicious served with garlic bread and a caesar salad on the side.

Left image - velveeta being stirred into the milk mixture. Right image - Velveeta mac and cheese being spread into a casserole dish.

Delicious Mac and Cheese Additions

So many add-ins, what a great way to get extra veggies into the kids or to use up leftovers!

  • Meat: bacon bits or ham, ground beef or shredded chicken/turkey
  • Veggies: peas, carrots or broccoli, diced or Rotel style tomatoes, black olives or sliced jalapeños

Close up of Velveeta Mac and Cheese being scooped out of a casserole dish.

How to Reheat Mac and Cheese

Velveeta Mac and Cheese is super easy to store, freeze, and reheat, too!

  • To Store: Scoop mac and cheese into a zippered bag or a container with a tightly fitting lid. Keep refrigerated until ready to reheat.
  • To Freeze: Use an airtight container but be sure to label the zippered bag or container with the date. Frozen mac and cheese should keep in the freezer about two months.
  • To Reheat: Pop in the microwave or heat up on the stovetop. Add a little bit of milk to loosen it up and don’t forget to refresh the flavors with a dash of salt and pepper!

More Yummy Mac & Cheese Recipes

Velveeta Mac and Cheese

Velveeta mac and cheese is a hearty and heartwarming meal!

  • 2 tablespoons butter
  • 2 tablespoons flour
  • 1/2 teaspoon onion powder
  • 1 teaspoon dry mustard powder
  • 1 cup milk
  • 1/2 pound Velveeta (cubed)
  • 2 cups elbow macaroni (measured dry (approx. 8 ounces))
  • 1/2 cup sharp cheddar


  • 1/4 cup panko breadcrumbs
  • 1 tablespoon melted butter
  • 2 tablespoons cheddar cheese
  1. Preheat oven to 350°F.
  2. Cook macaroni al dente according to package directions. Drain.
  3. Melt butter, flour, mustard powder, and onion powder in a medium saucepan over medium heat. Cook 1-2 minutes.

  4. Add milk a little at a time whisking after each addition. Bring to a boil, reduce heat and cook 2-3 minutes.
  5. Stir in cubed Velveeta and continue stirring until melted and creamy. Remove from heat and add sharp cheddar. Stir in macaroni.
  6. Spread macaroni into a 2qt baking dish. Combine topping ingredients in a small bowl and sprinkle overtop.
  7. Bake 20 minutes or until hot and crumbs are golden.

Easy & Delicious Tater Tot Hotdish

Tater Tot Hotdish is a quick, no-fuss crowd-pleaser. This tasty family-friendly recipe that layers ground beef, mixed veggies and tater tots in a rich and cheesy sauce.

Prepping is a breeze, and you can cut your work down to almost nothing if you use frozen mixed vegetables.

Tater Tot hotdish with a scoop missing.

What is Tater Tot Hotdish?

Hotdish is another name for a casserole, and most have some kind of starch as a central ingredient. In this simple recipe, tater tots take center stage. Not only are these bite-sized and pre-cooked potato tidbits easy to work with, (requiring no prepping) they are delicious and always a favorite with kids (who am I kidding, adults too).

  • Meat This tater tot hotdish calls for ground meat but you could sub in any kind of meat or even shredded chicken.
  • Veggies Keep it simple and easy… frozen veggies are great in this recipe.
  • Sauce The creamy sauce is a simple mixture of canned cream of mushroom soup (or homemade condensed mushroom soup), sour cream, and shredded cheddar.  There’s room for variation here too.  A basic white sauce could substitute for the soup.  Colby or Asiago, or Monterey jack are also good cheeses to use in this casserole.

Keep the ratios the same but swap up the veggies and sauces to create your own hotdish recipes. This pairs well with taco inspired flavors to create a taco Tater Tot casserole or

Tater tot hotdish meat mixture ingredients in casserole dish.

How to Make a Tater Tot Hotdish

Easy peasy!

  1. Brown the ground beef.
  2. Combine the sauce ingredients with the shredded cheese.
  3. Pour over the sauce, top with cheese and bake until bubbling and browned on top.
  4. Layer tater tots with meat and vegetables in a casserole dish.

This easy recipe works as a Slow Cooker Tater Tot Casserole as well!

Two images showing the steps to layer the meat mixture and the tater tots in the casserole dish.

What to Serve it With

Tater tot hotdish is such a hearty, filling one-pot meal that you won’t need to fuss too much with side dishes.

I love serving it with easy cornbread or buttermilk biscuits.  A simple tossed salad dressed with balsamic vinaigrette is also a nice accompaniment. A salad will provide some welcome freshness and crunch while cutting through the savory richness of the casserole. Broccoli salad would also pair well for the same reason.

How To Reheat Leftover Tater Tot Hotdish

Leftovers will keep in the refrigerator for up to four days or in the freezer for as long as four months.

To reheat, first, thaw in the refrigerator. Then pop in the microwave or in a foil-covered dish in a preheated oven at 300°F for as long as it takes for the amount in your portion to be piping hot throughout.

Easy Casseroles

Easy Tater Tot Hotdish

This Easy Tater Tot hotdish is a family favorite!

  • 1 bag Tater Tots ( approx 32 oz)
  • 1 pound lean ground beef
  • 1 small onion (diced)
  • 2 cups mixed vegetables ( fresh or frozen)
  • 10.5 oz cream of mushroom soup
  • 1/2 cup sour cream
  • 1/4 cup milk
  • 1/4 teaspoon garlic powder
  • 1 teaspoon dry mustard
  • salt & pepper to taste
  • 2 1/2 cups cheddar cheese ( shredded and divided)
  1. Preheat oven to 400°F and grease a 9 x 13 casserole dish.
  2. Brown ground beef and onion over medium heat until no pink remains. Drain any fat.
  3. In a bowl mix together soup, milk, garlic powder, dry mustard, 1/2 cup of cheese, and salt and pepper. Set aside
  4. Layer beef, mixed vegetables, and tater tots and finally the remaining cheese.
  5. Pour sauce over top, cover and cook for about 30 minutes or until golden and bubbly.


A serving of tater tot casserole on a plate.
A serving of tater tot casserole on a plate.
Top photo - Tater Tot casserole with a scoop missing. Bottom photo - Tater tot casserole meat mixture ingredients in casserole dish.

Cheesy Penne Pasta (with Meatballs!)

Baked Penne Casserole comes together in mere minutes for a quick family meal. Meatballs are combined with penne noodles, pasta sauce and cheese for the perfect weeknight casserole recipe!

Serve this with a side salad and some crusty bread.

A servings of cheesy baked penne with meatballs in a white bowl.

Penne is the perfect shaped pasta for this saucy bake! Round, tubular shapes that hold the sauce and the cheese inside as well as on the outside.

How to Make a Penne Pasta Bake

  1. Bake meatballs in a 9×13 pan according to package instructions (or according to your favorite meatball recipe).
  2. In a pan, saute onion and garlic until fragrant and stir in reamaining sauce ingredients.
  3. Add sauce along with cooked penne to the meatballs (in the same pan… less dishes!) and top with cheese. Bake until heated through.

Garnish with a little parsley and serve with a slice of homemade garlic bread for the perfect meal!

Ingredients for a baked penne topped with parsley in a casserole dish



    • Any medium pasta will work in this recipe. Shells, rotini or even ziti.


    • Use store bought or homemade meatballs.
    • Swap out the meatballs for leftover pieces of meatloaf or leftover hamburger patties.
    • Instead of meatballs, create a meat sauce with ground beef or turkey.
    • Swap out beef meatballs for turkey meatballs.


    • Use store bought sauce or homemade marinara.
    • Use leftover spaghetti sauce.
    • Add shredded or chopped veggies to the sauce to stretch the meal (and for added nutrition).

A pan of baked penne with meatballs ready to serve

Got Leftovers?

Cheesy baked penne pasta makes for perfect leftovers! Simply store leftovers in a container that can be sealed and place in the fridge. Better yet, store leftovers in small freezer containers or plastic bags and grab-and-go for a quick lunch at the desk or a quick bite after school!

To reheat, just put in the microwave. Give it a stir and refresh the flavors with sprinkle of cheese!


More Baked Pasta Faves

Cheesy Baked Penne

Penne pasta and meatballs in a tomato sauce, topped with mozza cheese and baked until bubbly!

  • 12 oz penne pasta* (cooked al dente)
  • 1 lb prepared meatballs (or recipe below)
  • 1 tablespoon olive oil
  • 1 small onion (chopped)
  • 2 cloves garlic (minced)
  • 24 oz marinara sauce (or pasta sauce)
  • 14 oz diced fire roasted tomatoes (with juice)
  • 1 tablespoon fresh parsley (or 1 teaspoon dried)
  • 1 cup mozzarella cheese (shredded)
  1. Preheat oven to 375°F.
  2. Place meatballs in a 9×13 pan and bake 20 minutes (or according to recipe or package directions).
  3. Meanwhile, heat oil over medium heat. Add onion and garlic and cook 4-5 minutes or until softened.

  4. Remove the meatballs from the oven. Drain fat if there is a lot in the bottom, if there is a little bit you can leave it for flavor.

  5. Add cooked penne, and remaining ingredients to the 9×13 pan with the meatballs. Stir to combine.

  6. Top with cheese and bake an additional 20 minutes or until heated through. Garnish with parsley if desired.

To Make Homemade Meatballs combine the ingredients below. Roll into 24 meatballs and bake at 375°F for 20 to 22 minutes or until cooked through. 

1 lb ground beef
1/4 cup Italian breadcrumbs
2 tablespoons milk
1/2 teaspoon onion powder
1/4 teaspoon garlic powder
1/2 teaspoon Italian seasoning
1 egg yolk
2 tablespoons parsley

A scoop being taken out of a cheesy baked penne casserole.
A servings of cheesy baked penne with meatballs in a white bowl.
Top photo - A scoop being taken out of a cheesy baked penne casserole. Bottom photo - cheesy baked penne ingredients in a white casserole dish.

Vegetarian Enchiladas with Butternut Squash and Black Beans

Easy vegetarian enchiladas made with butternut squash and black beans, smothered with enchilada sauce and cheese, then baked in the oven. A delicious recipe that’s perfect for meatless Mondays!

Easy vegetarian enchiladas made with butternut squash and black beans, smothered with enchilada sauce and cheese, then baked in the oven. A delicious recipe that's perfect for meatless Mondays!
Butternut Squash and Black Bean Enchiladas

Butternut squash, black beans, tomatoes, cilantro and spices are simmered in a skillet with green chilies and jalapeno. Then, wrapped in tortillas and baked in the oven with enchilada sauce and cheese. These vegetarian enchiladas are delicious and perfect for meatless Mondays, or any day of the week! Serve them with cilantro lime rice and enjoy!


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