Cheesy Beef Shepherd’s Pie with Thyme Mashed Potatoes

There’s nothing quite like a classic shepherd’s pie to warm you from the inside out. This version features a rich, tomatoey beef filling packed with fresh vegetables and herbs, all topped with swoops of creamy mashed potatoes infused with thyme. A generous sprinkle of sharp white cheddar is broiled to golden perfection, creating an irresistible cheesy crust.

Baked in one dish, this comforting meal comes together easily and is perfect for a cozy dinner. Serve it straight from the pan for a rustic, satisfying experience.

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Ingredients

12 ounce Yukon Gold PotatoesView ingredient guideLike ingredientDislike ingredient

2.5 ounce CeleryView ingredient guideLike ingredientDislike ingredient

0.25 ounce ThymeView ingredient guideLike ingredientDislike ingredient

2 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

1.5 ounce Tomato PasteView ingredient guideLike ingredientDislike ingredient

1 tablespoon FlourView ingredient guideLike ingredientDislike ingredient

0.5 cup White Cheddar CheeseView ingredient guideLike ingredientDislike ingredient

3 ounce CarrotView ingredient guideLike ingredientDislike ingredient

1 unit Yellow OnionView ingredient guideLike ingredientDislike ingredient

1 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

10 ounce Ground BeefView ingredient guideLike ingredientDislike ingredient

2 unit Beef Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

1 tablespoon Cooking OilView ingredient guideLike ingredientDislike ingredient

2 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat the broiler to high. Wash and dry all produce. Dice the potatoes into ½-inch pieces. Trim, peel and halve the carrot lengthwise, then slice crosswise into ¼-inch-thick half-moons. Finely dice the celery. Halve, peel and finely chop the onion. Strip the thyme leaves from the stems and roughly chop.
2. Place the potatoes in a medium pot and add enough salted water to cover by 2 inches. Bring to a boil and cook until tender, 15-20 minutes. Drain and return the potatoes to the pot. Mash with the sour cream, 2 tablespoons butter and 1 teaspoon chopped thyme until smooth and creamy, adding splashes of water as needed. Season generously with salt and pepper. Keep covered off heat until ready to use.
3. While the potatoes cook, heat a drizzle of oil in a medium ovenproof pan (for 4 servings, use a large ovenproof pan) over medium-high heat. Add the carrot and season with salt and pepper. Cook, stirring, until slightly softened, 2-3 minutes. Add the celery, onion and another drizzle of oil; season with salt and pepper. Cook, stirring, until the vegetables are just tender, 5-7 minutes. If they begin to brown too quickly, add a splash of water. Stir in the garlic powder and 2 teaspoons chopped thyme; cook until fragrant, about 30 seconds.
4. Add the ground beef to the pan with the vegetables and season with salt and pepper. Cook, breaking up the meat into pieces, until browned and cooked through, 4-6 minutes. Add the tomato paste and flour; cook, stirring, until thoroughly combined, about 1 minute.
5. Gradually pour ½ cup water (¾ cup for 4 servings) into the pan with the beef mixture. Stir in the stock concentrates and bring to a boil. Cook until the mixture is very thick, 1-2 minutes. Turn off the heat. Taste and season with salt and pepper. If your pan is not ovenproof, transfer the mixture to a baking dish.
6. Top the beef filling with an even layer of mashed potatoes, leaving a small gap around the edge of the pan. Evenly sprinkle the cheddar cheese on top. Broil until browned, 3-4 minutes, watching carefully to avoid burning. Serve directly from the pan.

Recipe Tips

FAQ

Can I use ground lamb instead of beef?

Yes, ground lamb is a traditional substitute and works well in this recipe.

Can I make this shepherd's pie ahead of time?

Absolutely. Assemble the pie, but do not broil. Refrigerate for up to 2 days, then broil just before serving.

What can I use instead of white cheddar?

Any sharp melting cheese like cheddar, gouda or gruyère will work.