Hearty Beef Shepherd’s Pie with White Cheddar Mashed Potatoes

There’s nothing quite like a warm, comforting dish that fills the kitchen with inviting aromas. This shepherd’s pie features a rich, tomatoey beef filling packed with fresh vegetables and herbs, topped with creamy mashed potatoes infused with thyme and sharp white cheddar. Baked until golden and bubbly, it’s the ultimate comfort food.

This one-dish meal is surprisingly easy to prepare, making it perfect for weeknights or casual gatherings. The combination of tender beef, savory vegetables and cheesy potatoes will have everyone coming back for seconds.

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Ingredients

16 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 Vegetable 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 sour cream, 2 tablespoons butter (3 tablespoons for 4 servings) and 1 teaspoon chopped thyme until smooth and creamy, adding splashes of water as needed. Season generously with salt and pepper.
3. While the potatoes cook, heat a drizzle of oil in a medium ovenproof pan (use a large pan for 4 servings) 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 adjust seasoning 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. Sprinkle evenly with the white cheddar cheese. Broil until browned and bubbly, 3-4 minutes. Watch 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 choice for shepherd’s pie and works perfectly in this recipe.

Can I make this dish ahead of time?

Absolutely! Assemble the pie, cover and refrigerate for up to 24 hours. Increase broiling time slightly if baking from cold.

What can I substitute for white cheddar?

Sharp cheddar, gouda or any melting cheese will work well. For a milder flavor, try mozzarella.