“Pizza” Shepherd’s Pie


ABOVE: With half the cheese on, to show how it’s layered.


What I love about AllRecipes Magazine is that I see recipes I would not have known to seek out.  This was one of them.  The idea of a meaty/cheesy pie interested me and I especially loved that it was comprised of only five ingredients!  I was expecting it to turn out “just okay”, but it stunned us.  It tasted like a Chicagoan deep dish pizza!  We will assuredly make this at least once a month.  I made it with a homemade “quick” pizza dough.  Please give this a try!



  • 1 lb. lean ground beef
  • 2 (14.5 oz.) cans diced tomatoes with garlic and basil (or Italian seasonings), well drained.
  • 1/4 tsp. black pepper
  • 2 cups shredded mozzarella (next time I’d double that to be more pizza-y!)
  • 3/4 lb. frozen pizza fough, thawed – or homemade.


    1. Preheat oven to 375 degrees F.
    2. Cook and stir beef in a large skillet over medium-high heat, stirring occasionally and breaking up lumps, until no longer pink, 3 to 4 minutes. Drain beef and return to skillet.
    3. Add tomatoes and black pepper to beef; bring to a simmer and cook until slightly thickened, about 5 minutes.
    4. Spoon mixture into a 9-inch deep-dish pie plate.
    5. Scatter mozzarella cheese over the top. Stretch pizza dough over top with your hands, pressing it onto the edge of the pie plate.
    6. Bake in the preheated oven until crust is golden brown, about 30 minutes.
    7. Let stand 10 minutes before cutting.
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