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

There’s nothing quite like a warm, comforting classic to chase away the chill. This shepherd’s pie is just that-a hearty, homey dish that fills you up from the inside out. The base is a rich, tomatoey beef filling packed with fresh carrots, celery and onion, seasoned with garlic and thyme. On top, swoops of creamy mashed potatoes are flecked with fresh thyme and topped with sharp white cheddar, then broiled to golden perfection.

Everything bakes together in one dish, making it as easy as it is delicious. Serve it straight from the oven for a satisfying meal that feels like a hug in a bowl.

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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

10 ounce Ground BeefView ingredient guideLike ingredientDislike ingredient

2 unit Beef Stock ConcentrateView 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

1 tablespoon (tbsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

2 tablespoon (tbsp) ButterView 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 the boiling water and cook until tender, about 15-20 minutes. Drain and return to the pot.
3. While potatoes cook, peel and dice the carrot and onion. Slice the celery into small pieces. Pick the thyme leaves from the stems and chop roughly.
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 5-7 minutes. Remove beef with a slotted spoon and set aside, leaving drippings in the pan.
5. Add the diced carrot, onion and celery to the pan. Cook until softened, about 5 minutes. Stir in the tomato paste, garlic powder and half the chopped thyme. Cook for 1 minute.
6. Sprinkle the flour over the vegetables and stir to coat. Add the beef stock concentrate and 1 cup of water, scraping up any browned bits. Return the beef to the pan. Simmer until the sauce thickens, about 3-4 minutes. Season with salt and pepper to taste.
7. Mash the cooked potatoes with butter, sour cream and the remaining thyme. Season with salt and pepper to taste.
8. Spoon the mashed potatoes over the beef filling, spreading to cover evenly. Sprinkle the white cheddar cheese on top.
9. 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 2-3 minutes until the cheese is browned.
10. Let cool for 5 minutes before serving. Enjoy!

Recipe Tips

FAQ

Can I use ground lamb instead of beef?

Yes, ground lamb is traditional for shepherd’s pie. Substitute equal amounts for a different flavor.

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 use instead of white cheddar?

Sharp yellow cheddar, Gruyère or a mix of mozzarella and Parmesan work well.