White Cheddar &Amp; Thyme Shepherd’s Pie with Rich Beef Filling

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

Baked in one dish, this recipe is as easy as it is delicious-perfect for a cozy dinner any night of the week.

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Ingredients

3 ounce CarrotView ingredient guideLike ingredientDislike ingredient

1.5 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

0.25 ounce ThymeView ingredient guideLike ingredientDislike ingredient

1 unit Tomato PasteView ingredient guideLike ingredientDislike ingredient

1 unit OnionView ingredient guideLike ingredientDislike ingredient

0.5 cup White Cheddar CheeseView ingredient guideLike ingredientDislike ingredient

2 unit Beef Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

16 ounce PotatoesView ingredient guideLike ingredientDislike ingredient

10 ounce Ground BeefView ingredient guideLike ingredientDislike ingredient

1 tablespoon FlourView ingredient guideLike ingredientDislike ingredient

1 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

2.5 ounce CeleryView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

2 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat your oven to 400°F (200°C). Bring a large pot of salted water to a boil.
2. Peel and dice the potatoes into 1-inch cubes. Add to boiling water and cook until tender, about 15 minutes. Drain and return to pot.
3. While potatoes cook, finely dice the onion, carrot and celery. Strip the thyme leaves from stems.
4. In a large oven-safe skillet or Dutch oven, heat the cooking oil over medium-high heat. Add ground beef and cook, breaking apart, until browned, about 5 minutes. Remove beef with a slotted spoon and set aside, leaving drippings in pan.
5. Add onion, carrot, celery and half the thyme to the pan. Cook, stirring, until softened, about 5 minutes. Stir in tomato paste and garlic powder; cook 1 minute.
6. Sprinkle flour over vegetables and stir to coat. Add beef stock concentrate and 1 cup water, scraping up any browned bits. Return beef to pan, season with salt and pepper and simmer until thickened, about 5 minutes. Remove from heat.
7. Mash the cooked potatoes with butter, sour cream, remaining thyme, salt and pepper until creamy and smooth.
8. Spoon mashed potatoes over the beef filling, spreading to cover. Sprinkle shredded white cheddar on top.
9. Transfer skillet to oven and bake until filling is bubbly and cheese is melted, about 10 minutes. For a golden crust, broil for 2-3 minutes until cheese is browned. Let rest 5 minutes before serving.

Recipe Tips

FAQ

Can I use ground lamb instead of beef?

Yes, ground lamb is traditional for shepherd’s pie and works beautifully in this recipe.

Can I make this ahead of time?

Absolutely. Assemble the pie completely, then refrigerate unbaked for up to 24 hours. Add 10-15 minutes to the baking time.

What can I substitute for white cheddar?

Sharp yellow cheddar, Gruyère or a mix of mozzarella and Parmesan will all create a delicious cheesy crust.