Classic Shepherd’s Pie with White Cheddar and Thyme Mashed Potatoes

There’s nothing quite like a warm, comforting classic to soothe the soul. This shepherd’s pie is our tribute to that timeless dish, with a rich, tomatoey beef filling packed with fresh vegetables and herbs. The crowning glory is a layer of creamy mashed potatoes infused with thyme, topped with sharp white cheddar and broiled to golden perfection.

Everything bakes together in one dish, making it easy to prepare and even easier to enjoy. Whether it’s a chilly evening or you simply crave homey comfort, this recipe delivers deep flavor and a satisfying cheesy crust that will have everyone coming back for seconds.

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Ingredients

3 ounce CarrotView ingredient guideLike ingredientDislike ingredient

12 ounce PotatoesView 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

2 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

0.5 cup White Cheddar CheeseView ingredient guideLike ingredientDislike ingredient

2 unit Beef Stock ConcentrateView 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

2 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat your oven to 400°F. Bring a large pot of salted water to a boil. Peel and dice the potatoes into 1-inch chunks. Add the potatoes to the boiling water and cook until tender, about 15 minutes. Drain and return to the pot.
2. While the potatoes cook, peel and finely dice the carrot, onion and celery. Pick the thyme leaves from the stems and chop them roughly.
3. In a large oven-safe skillet or Dutch oven, heat the cooking oil over medium-high heat. Add the ground beef and cook, breaking it apart, until browned, about 5 minutes. Remove the beef with a slotted spoon and set aside, leaving the fat in the pan.
4. Add the diced carrot, onion and celery to the pan. Cook, stirring, until softened, about 5 minutes. Stir in the tomato paste and garlic powder, cooking for 1 minute. Sprinkle the flour over the vegetables and stir to coat.
5. Return the beef to the pan. Add the beef stock concentrate and 1 cup of water. Bring to a simmer and cook until the sauce thickens, about 3 minutes. Season with salt and pepper to taste. Remove from heat.
6. Mash the cooked potatoes with the butter and sour cream until smooth. Stir in half of the chopped thyme. Season with salt and pepper.
7. Spoon the mashed potatoes over the beef filling, spreading to cover evenly. Sprinkle the white cheddar cheese on top.
8. Transfer the skillet to the oven and bake until the filling is bubbly and the cheese is melted, about 10 minutes. Switch the oven to broil and broil until the cheese is golden and crispy, 2-3 minutes. Sprinkle the remaining thyme over the top before serving.

Recipe Tips

FAQ

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

Yes, you can assemble the pie completely (without broiling) and refrigerate for up to 24 hours. When ready to bake, add 10-15 minutes to the oven time, then broil as directed.

Can I use a different cheese?

Absolutely. Sharp cheddar, Gruyère or a mix of mozzarella and Parmesan would work well. For a milder flavor, try Monterey Jack.

How do I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F until warmed through or microwave individual portions.