Hearty Beef Shepherd’s Pie with White Cheddar Mashed Potatoes

There’s nothing quite like a warm, comforting classic to chase away the chill. This shepherd’s pie is a hearty homage to the traditional dish, with 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 studded with sharp white cheddar, broiled until bubbly and golden.

Everything bakes together in one dish, making it a simple yet satisfying meal. Perfect for a cozy night in, this recipe brings together simple ingredients for a truly comforting dinner.

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Ingredients

3 ounce CarrotView ingredient guideLike ingredientDislike ingredient

12 ounce PotatoesView 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

1 teaspoon Dried ThymeView ingredient guideLike ingredientDislike ingredient

2 unit Beef Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

10 ounce Ground BeefView 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

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

2 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat your oven’s broiler. Bring a large pot of salted water to a boil. Peel and dice the potatoes into 1-inch chunks. Boil until tender, about 15 minutes. Drain and return to pot.
2. Add butter and sour cream to the potatoes. Mash until smooth. Stir in half of the shredded white cheddar cheese. Season with salt and pepper to taste. Set aside.
3. While potatoes cook, heat oil in a large oven-safe skillet or Dutch oven over medium-high heat. Add onion, carrot and celery. Cook until softened, about 5 minutes.
4. Add ground beef, garlic powder and dried thyme. Cook, breaking up the meat, until browned, about 5 minutes. Drain excess fat if needed.
5. Sprinkle flour over the meat mixture and stir for 1 minute. Add tomato paste and beef stock concentrate, plus 1/2 cup water. Stir to combine. Simmer until thickened, about 2-3 minutes. Season with salt and pepper.
6. Spoon the mashed potatoes over the beef filling, spreading evenly. Sprinkle remaining white cheddar cheese on top.
7. Place the skillet under the broiler until cheese is melted and golden, about 2-3 minutes. Let cool for 5 minutes before serving.

Recipe Tips

FAQ

Can I use ground lamb instead of beef?

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

Can I make this ahead of time?

Absolutely. Assemble the pie, cover and refrigerate for up to 2 days. Bake at 375°F for 20-25 minutes, then broil to finish.

What can I use instead of white cheddar?

Any sharp melting cheese like Gruyère or regular cheddar works well.