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

There’s nothing quite like a warm, hearty shepherd’s pie to chase away the chill. This version features a rich, tomatoey beef filling packed with carrots, celery and onion, all simmered with thyme and garlic. The crowning glory is a layer of creamy mashed potatoes infused with fresh thyme and topped with sharp white cheddar, broiled until bubbly and golden.

Baked in a single dish, this meal comes together easily and fills your kitchen with irresistible aromas. It’s the ultimate comfort food for any night of the week.

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Ingredients

3 ounce CarrotView 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

16 ounce PotatoesView ingredient guideLike ingredientDislike ingredient

10 ounce Ground BeefView ingredient guideLike ingredientDislike ingredient

0.25 ounce ParsleyView 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

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView 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 chunks. Add to the boiling water and cook until tender, about 15 minutes. Drain and return to the pot.
3. While potatoes cook, finely chop the onion, carrot and celery. Pick the thyme leaves from the stems and chop the parsley.
4. Heat the cooking oil in a large oven-safe skillet or Dutch oven over medium-high heat. Add the ground beef and cook, breaking it apart, until browned, about 5 minutes. Season with salt and pepper.
5. Add the chopped onion, carrot and celery to the skillet. Cook until softened, about 5 minutes. Stir in the garlic powder and half of the thyme leaves; cook 1 minute.
6. Sprinkle the flour over the mixture and stir to coat. Add the tomato paste and beef stock concentrate along with 1 cup of water. Stir well, scraping up any browned bits. Bring to a simmer and cook until thickened, about 3 minutes. Remove from heat.
7. Mash the cooked potatoes with butter and sour cream until smooth. Stir in the remaining thyme leaves and season with salt and pepper to taste.
8. Spoon the mashed potatoes over the beef filling in the skillet, spreading evenly. Sprinkle the shredded white cheddar on top.
9. Broil on high until the cheese is melted and golden, about 3-5 minutes. Garnish with chopped parsley and serve hot.

Recipe Tips

FAQ

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

Yes, assemble the pie completely but do not broil. Cover and refrigerate for up to 2 days. When ready to serve, bake at 400°F for 20 minutes, then broil to brown the cheese.

Can I use instant mashed potatoes?

While fresh potatoes give the best texture, you can use instant mashed potatoes in a pinch. Prepare according to package directions, then stir in thyme and proceed.

What can I substitute for white cheddar?

Sharp cheddar, gouda or a mix of mozzarella and parmesan work well.