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 starts with a rich, tomatoey beef filling packed with carrots, celery and onion, all simmered with thyme and a touch of garlic. The crowning glory? A layer of creamy mashed potatoes infused with fresh thyme and sour cream, topped with sharp white cheddar and broiled to a golden, bubbly perfection.

Baked in a single dish, this shepherd’s pie is as easy to make as it is satisfying. Whether you’re feeding the family or just craving a cozy night in, this recipe delivers classic comfort with a cheesy twist.

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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

16 ounce PotatoesView ingredient guideLike ingredientDislike ingredient

1 unit OnionView ingredient guideLike ingredientDislike ingredient

0.5 cup White Cheddar CheeseView ingredient guideLike ingredientDislike ingredient

20 ounce Ground BeefView ingredient guideLike ingredientDislike ingredient

2 unit Beef Stock ConcentrateView 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

1 tablespoon (tbsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

2 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat broiler to high. Wash and dry produce. Dice potatoes into ½-inch pieces. Trim, peel and halve carrot lengthwise; slice crosswise into ¼-inch-thick half-moons. Finely dice celery. Halve, peel and finely chop onion. Strip thyme leaves from stems; roughly chop leaves. Roughly chop parsley.
2. Place potatoes in a medium pot with enough salted water to cover by 2 inches. Bring to a boil and cook until tender, 15-20 minutes. Drain and return potatoes to pot. Mash with sour cream, 2 tablespoons butter and 1 teaspoon chopped thyme until smooth and creamy, adding splashes of water as needed. Season generously with salt and pepper. Keep covered off heat until step 6.
3. While potatoes cook, heat a drizzle of oil in a medium ovenproof pan over medium-high heat. Add carrot; season with salt and pepper. Cook, stirring, until slightly softened, 2-3 minutes. Add celery, onion and a large drizzle of oil; season with salt and pepper. Cook, stirring, until veggies are just tender, 5-7 minutes. If veggies brown too quickly, add a splash of water. Stir in garlic powder and 2 teaspoons chopped thyme; cook until fragrant, 30 seconds.
4. Add ground beef to pan with veggies and season with salt and pepper. Cook, breaking up meat into pieces, until browned and cooked through, 4-6 minutes. Add tomato paste and flour; cook, stirring, until thoroughly combined, 1 minute.
5. Gradually pour ½ cup water into pan with beef mixture. Stir in stock concentrates and bring to a boil. Cook until mixture is very thick, 1-2 minutes. Turn off heat. Stir in half the parsley. Taste and season with salt and pepper. If your pan isn’t ovenproof, transfer mixture to a baking dish.
6. Top beef filling with an even layer of mashed potatoes, leaving a gap around edge of pan. Evenly sprinkle with cheddar. Broil until browned, 3-4 minutes, watching carefully to avoid burning. Sprinkle with remaining parsley and serve directly from pan.

Recipe Tips

FAQ

Can I use ground lamb instead of beef?

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

Can I make this dish ahead of time?

Absolutely. Assemble the pie completely, then refrigerate. When ready to bake, broil as directed, adding a few extra minutes if needed.

What can I use instead of white cheddar?

Any sharp cheddar or even Gruyère will work well for the cheesy crust.