Classic Shepherd’s Pie with White Cheddar &Amp; Thyme Mashed Potatoes

There’s nothing quite like a warm, comforting dish that fills the kitchen with irresistible aromas. This shepherd’s pie is exactly that-a rich, tomatoey beef filling packed with tender vegetables and herbs, all topped with swoops of creamy mashed potatoes flecked with fresh thyme. A generous sprinkle of sharp white cheddar is broiled to golden perfection, creating a cheesy crust that’s simply irresistible.

Baked in one dish, this meal comes together easily and is perfect for a cozy night in. Every spoonful delivers layers of flavor and texture, from the savory beef and veggie base to the luscious potato topping. It’s the kind of classic that never goes out of style.

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Ingredients

3 ounce CarrotView ingredient guideLike ingredientDislike ingredient

0.25 ounce ThymeView 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

1 unit Crushed TomatoesView 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) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat your oven to 400°F (200°C).
2. Peel and dice the potatoes into 1-inch cubes. Place them in a pot, cover with salted water and bring to a boil. Cook until tender, about 15 minutes.
3. While potatoes cook, peel and dice the carrot and onion. Dice the celery.
4. In a large oven-safe skillet or Dutch oven, cook the ground beef over medium-high heat until browned, breaking it up with a spoon, about 5-7 minutes. Season with salt and pepper.
5. Add the diced carrot, onion and celery to the beef. Cook until vegetables begin to soften, about 5 minutes.
6. Stir in the flour and garlic powder, cooking for 1 minute.
7. Add the crushed tomatoes, beef stock concentrate and 1/2 cup water. Bring to a simmer and cook until the sauce thickens, about 5 minutes. Remove from heat.
8. Drain the potatoes and return them to the pot. Mash with sour cream and season with salt, pepper and fresh thyme leaves (stripped from stems). Mash until smooth and creamy.
9. Spoon the mashed potatoes over the beef mixture, spreading evenly. Sprinkle the white cheddar cheese on top.
10. Place the skillet in the oven and bake until the filling is bubbly and the cheese is melted, about 10 minutes. For a golden crust, switch to broil for 1-2 minutes, watching carefully.
11. Let rest for 5 minutes before serving. Garnish with additional thyme if desired.

Recipe Tips

FAQ

Can I use ground lamb instead of beef?

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

Can I make this ahead of time?

Absolutely! Assemble the pie completely, then refrigerate. When ready to bake, add about 10-15 minutes to the oven time.

What can I use instead of white cheddar?

Sharp yellow cheddar, Gruyère or a mix of mozzarella and Parmesan are great substitutes.