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

There’s nothing quite like a warm, comforting shepherd’s pie to chase away the chill. This version features a rich, tomatoey beef filling packed with fresh carrots, celery and onion, all simmered with thyme and garlic. On top, a layer of creamy mashed potatoes infused with sour cream and fresh thyme, then sprinkled with sharp white cheddar and broiled until golden and bubbly.

Baked in one dish, this hearty meal is as easy to prepare as it is satisfying. Serve it straight from the pan for a cozy dinner that feels like a hug in a bowl.

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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

10 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

2 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

Instructions

1. Heat 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 TBSP butter (3 TBSP for 4 servings) and 1 tsp 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, preferably ovenproof, pan (for 4 servings, use a large, preferably 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. TIP: If veggies begin to brown too quickly, add a splash of water. Stir in garlic powder and 2 tsp chopped thyme; cook until fragrant, 30 seconds.
4. Add 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 (¾ cup for 4 servings) 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. TIP: If your pan isn’t ovenproof, transfer mixture now 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. TIP: Watch 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 traditional for shepherd’s pie and works perfectly in this recipe.

Can I make this dish ahead of time?

Absolutely! Assemble the pie, cover and refrigerate for up to 24 hours. Broil just before serving, adding a few extra minutes if needed.

What can I use instead of white cheddar?

Sharp cheddar, gruyere or any melting cheese will work well.