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

There’s nothing quite like a warm, comforting shepherd’s pie to soothe the soul. This version features a rich, tomatoey beef filling packed with fresh carrots, celery and onion, all simmered with thyme and garlic. The crowning glory is a layer of creamy mashed potatoes infused with sour cream and fresh thyme, then sprinkled with sharp white cheddar and broiled to a golden, bubbly perfection.

Baked in a single dish, this shepherd’s pie is as easy to prepare as it is delicious. The contrast between the savory meat base and the luscious potato topping creates a satisfying meal that will have everyone coming back for seconds. Perfect for a cozy dinner any night of the week.

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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

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 taste)View ingredient guideLike ingredientDislike ingredient

Pepper (to taste)View ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust rack to top position and heat broiler to high. Wash and dry all 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.
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 potatoes with sour cream, 2 tbsp butter and 1 tsp chopped thyme until smooth and creamy, adding splashes of water as needed. Season generously with salt and pepper.
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. Stir in garlic powder and 2 tsp chopped thyme; cook until fragrant, 30 seconds. (If veggies begin to brown too quickly, add a splash of water.)
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. 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 white cheddar. Broil on top rack until browned, 3-4 minutes. Serve directly from pan. Watch carefully to avoid burning.

Recipe Tips

FAQ

Can I use ground lamb instead of beef?

Yes, ground lamb is a traditional choice for shepherd’s pie and works beautifully 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.

How do I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave.