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

There’s nothing quite like a hearty, comforting shepherd’s pie to warm you from the inside out. This version starts with a rich, tomatoey beef filling packed with fresh vegetables and aromatic herbs. On top, swoops of creamy mashed potatoes infused with thyme are sprinkled with sharp white cheddar and broiled to golden perfection.

Everything bakes together in one dish, making it easy to serve and even easier to enjoy. Whether it’s a chilly weeknight or a cozy weekend dinner, this classic dish is sure to satisfy.

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Ingredients

16 ounce Yukon Gold PotatoesView ingredient guideLike ingredientDislike ingredient

2.5 ounce CeleryView ingredient guideLike ingredientDislike ingredient

0.25 ounce ThymeView ingredient guideLike ingredientDislike ingredient

2 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

1.5 ounce Tomato PasteView ingredient guideLike ingredientDislike ingredient

1 tablespoon FlourView ingredient guideLike ingredientDislike ingredient

0.5 cup White Cheddar CheeseView ingredient guideLike ingredientDislike ingredient

3 ounce CarrotView ingredient guideLike ingredientDislike ingredient

1 unit Yellow OnionView ingredient guideLike ingredientDislike ingredient

0.25 ounce ParsleyView ingredient guideLike ingredientDislike ingredient

1 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

10 ounce Ground BeefView ingredient guideLike ingredientDislike ingredient

2 unit Beef Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

1 tablespoon Vegetable OilView ingredient guideLike ingredientDislike ingredient

2 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

Salt to tasteView ingredient guideLike ingredientDislike ingredient

Pepper to tasteView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust an oven rack to the top position and preheat the broiler to high. Wash and dry all produce. Dice the potatoes into ½-inch pieces. Trim, peel and halve the carrot lengthwise, then slice crosswise into ¼-inch-thick half-moons. Finely dice the celery. Halve, peel and finely chop the onion. Strip the thyme leaves from the stems and roughly chop. Roughly chop the parsley.
2. Place the diced potatoes in a medium pot and add enough salted water to cover by 2 inches. Bring to a boil and cook until tender, 15-20 minutes. Drain and return the potatoes to the 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. (For 4 servings, use 3 tablespoons butter.)
3. While the potatoes cook, heat a drizzle of oil in a medium ovenproof pan over medium-high heat. Add the carrot and season with salt and pepper. Cook, stirring, until slightly softened, 2-3 minutes. Add the celery, onion and another drizzle of oil; season with salt and pepper. Cook, stirring, until the vegetables are just tender, 5-7 minutes. Stir in the garlic powder and 2 teaspoons chopped thyme; cook until fragrant, about 30 seconds. (For 4 servings, use a large ovenproof pan. If the vegetables brown too quickly, add a splash of water.)
4. Add the ground beef to the pan with the vegetables and season with salt and pepper. Cook, breaking up the meat, until browned and cooked through, 4-6 minutes. Stir in the tomato paste and flour; cook, stirring constantly, until well combined, about 1 minute.
5. Gradually pour ½ cup water into the pan with the beef mixture. Stir in the stock concentrates and bring to a boil. Cook until the mixture is very thick, 1-2 minutes. Turn off the heat. Stir in half the parsley. Taste and adjust seasoning with salt and pepper. (For 4 servings, use ¾ cup water. If your pan is not ovenproof, transfer the mixture to a baking dish.)
6. Top the beef filling with an even layer of mashed potatoes, leaving a small gap around the edge of the pan. Sprinkle the cheddar evenly over the potatoes. Broil on the top rack until the cheese is browned and bubbly, 3-4 minutes. Sprinkle with the remaining parsley and serve directly from the pan. Watch carefully to avoid burning.

Recipe Tips

FAQ

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

Yes, you can assemble the pie completely (without broiling) and refrigerate for up to 24 hours. When ready to serve, broil as directed, adding a few extra minutes if needed.

Can I use a different type of potato?

Yukon Gold potatoes are ideal for their creamy texture, but you can substitute with Russet or any starchy potato. Avoid waxy potatoes like red or new potatoes.

Can I substitute the ground beef?

Ground lamb is traditional for shepherd’s pie, but ground beef works well. You can also use ground turkey or a plant-based ground meat substitute.