Easy Shepherd’s Pie with Cheesy Mashed Potato Topping is the perfect comfort food that warms you from the inside out. A savory filling packed with tender ground beef, colorful veggies, and aromatic herbs tops a decadent layer of creamy, cheesy mashed potatoes. Picture this: a golden-brown crust, bubbling juices, and the delightful aroma of hearty beef and fragrant rosemary wafting through your kitchen. Who could resist?

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make Easy Shepherd’s Pie with Cheesy Mashed Potato Topping
Storing & Reheating
Chef’s Helpful Tips
Recipe FAQs
Easy Shepherd’s Pie with Cheesy Mashed Potato Topping

Easy Shepherd’s Pie with Cheesy Mashed Potato Topping

I first discovered Shepherd’s Pie on a chilly evening while seeking solace after a long day. As the fragrance filled my home, I felt a wave of comfort, reminding me of cozy family dinners. This recipe is straightforward yet utterly satisfying, making it a staple in my home. Plus, it’s budget-friendly and perfect for those weeknight dinners when you want something quick yet delicious. So grab your apron, and let’s dive into this hearty dish that’s sure to be a hit with everyone.

Why You’ll Love This Recipe

Simple & Quick: Ready in just 90 minutes, it’s an easy weeknight dinner.
Irresistible Flavor: A delicious mixture of spices, meat, and vegetables, topped with creamy cheese.
Eye-Catching Appeal: Golden mashed potato topping that is as pleasing to the eye as it is to the palate.
Flexible Serving Options: Perfect for dinner, potlucks, or family gatherings.
Diet-Friendly Variations: You can easily adapt it for gluten-free or dairy-free diets.

Ingredients You’ll Need

2 tablespoons olive oil: For sautéing the onions and browning the meat. Adds healthy fat and flavor.
1 cup chopped yellow onion: Provides a sweet base flavor. You can swap it with shallots for a milder taste.
1 lb. 90% lean ground beef or ground lamb: The main protein; lean beef works well, but lamb adds authenticity.
2 teaspoons dried parsley leaves: Adds freshness; fresh parsley can be substituted for a more vibrant taste.
1 teaspoon dried rosemary leaves: For a fragrant touch; fresh rosemary is great if available.
1 teaspoon dried thyme leaves: Adds earthy notes; you can use fresh thyme if you prefer.
1/2 teaspoon salt: Enhances flavor; adjust to taste based on preference.
1/2 teaspoon ground black pepper: Adds a bit of heat; you can use white pepper for a milder flavor.
1 tablespoon Worcestershire sauce: Brings depth to the meat; soy sauce can work in a pinch.
2 garlic cloves, minced: Adds robust flavor; feel free to increase for a garlicky kick.
2 tablespoons all-purpose flour: To thicken the filling; cornstarch is a good gluten-free alternative.
2 tablespoons tomato paste: Adds richness; substitute with ketchup if necessary.
1 cup beef broth: For moisture; chicken broth can also be used.
1 cup frozen mixed peas & carrots: Convenient and colorful; fresh can be used too.
1/2 cup frozen corn kernels: Sweetness balances the dish; can be replaced with fresh corn.
1 ½ – 2 lb. russet potatoes: Creamy mashed potato base; Yukon gold potatoes are a fantastic alternative.
8 tablespoons unsalted butter: For rich flavor and creaminess in the mash; use olive oil for a dairy-free version.
1/3 cup half & half: Adds creaminess; heavy cream or whole milk can substitute.
1/2 teaspoon garlic powder: Enhances the flavor of the potatoes; fresh garlic also works.
1/2 teaspoon salt: For seasoning the potatoes; adjust to taste.
1/4 teaspoon ground black pepper: Adds warmth; can be omitted if preferred.
1/4 cup parmesan cheese: For a cheesy twist; cheddar can be a great alternative.

How to Make Easy Shepherd’s Pie with Cheesy Mashed Potato Topping

Heat Oil: Begin by adding 2 tablespoons of olive oil to a large skillet over medium-high heat. Allow it to warm for about 2 minutes, letting it shimmer slightly.

Sauté Onions: Toss in 1 cup of chopped yellow onion and let it cook for 5 minutes, stirring occasionally until the onions turn translucent and fragrant.

Brown Meat: Next, add 1 pound of ground beef or lamb to the skillet. Break it apart with a wooden spoon, adding 2 teaspoons of dried parsley leaves, 1 teaspoon of dried rosemary leaves, 1 teaspoon of dried thyme leaves, 1/2 teaspoon of salt, and 1/2 teaspoon of ground black pepper. Stir well and cook for 6-8 minutes, or until the meat is nicely browned.

Combine Flavors: Stir in 1 tablespoon of Worcestershire sauce and 2 minced garlic cloves. Allow it to cook for a minute, letting the flavors marry beautifully.

Thicken Mixture: Sprinkle in 2 tablespoons of all-purpose flour and 2 tablespoons of tomato paste. Stir until fully incorporated, ensuring there are no clumps of paste left behind.

Simmer: Slowly add 1 cup of beef broth, stirring to combine. Then mix in 1 cup of frozen peas and carrots and 1/2 cup of frozen corn kernels. Bring the mixture to a boil, then reduce the heat to a simmer for about 5 minutes, stirring occasionally until you achieve a thick mixture.

Prepare Potatoes: While the meat mixture cools slightly, preheat your oven to 400°F. Take 1 ½ – 2 lb. of russet potatoes and place them in a large pot. Cover them with water and bring to a boil. Reduce the heat and simmer for 10-15 minutes, or until fork-tender.

Drain & Steam Dry: Once the potatoes are cooked, drain them in a colander and return them to the hot pot. Let them rest for 1 minute to evaporate excess moisture.

Mash Potatoes: Add 8 tablespoons of unsalted butter, 1/3 cup of half & half, 1/2 teaspoon of garlic powder, 1/2 teaspoon of salt, and 1/4 teaspoon of ground black pepper to the hot potatoes. Mash until creamy with no lumps remaining, then stir in 1/4 cup of parmesan cheese until well mixed.

Assemble: Pour the meat mixture into a 9×9 inch baking dish (or 7×11 inch for a larger batch) and spread it evenly across the bottom. Spoon the cheesy mashed potatoes on top of the meat, using a spoon to carefully spread it into an even layer.

Bake: If your baking dish seems quite full, it’s wise to place it on a rimmed baking sheet to preclude any bubbling over. Bake uncovered for 25-30 minutes, or until the edges are bubbling and the top is golden brown.

Cool & Serve: Allow your Easy Shepherd’s Pie with Cheesy Mashed Potato Topping to cool for about 15 minutes before slicing. This resting time helps everything settle, making serving easier.

Storing & Reheating

To store leftovers, keep them in an airtight container at room temperature for up to 2 hours, or refrigerate for up to 3 days. If you want to freeze it, use a freezer-safe container and store it for up to 3 months. When you’re ready to enjoy it again, simply reheat in the oven at 350°F for about 25-30 minutes, or until heated through. Be mindful that the texture may change slightly after freezing, but a quick stir can refresh the filling.

Chef’s Helpful Tips

Avoid overcooking the potatoes; you want them fork-tender for the best mash texture.
Room temperature butter makes it easier to blend into the potatoes for a creamier end result.
Consider making the filling a day prior; flavors will deepen beautifully in the fridge.
Taste and adjust seasonings in the meat mixture according to your preference.
For a twist, try adding a layer of cheese between the meat and potatoes before baking.

Enjoy the rich flavors, delightful textures, and warm your heart with this homemade pie! It’s a classic that’s sure to impress—and you might even find yourself sneaking a bit straight from the dish!

Recipe FAQs

Can I use a different type of meat?

Absolutely! While traditional Shepherd’s Pie uses lamb, ground beef is just as good. Feel free to experiment with turkey or chicken for a lighter option, or even go meat-free with lentils for a vegetarian twist.

What’s the best way to prepare the mashed potatoes?

For the fluffiest mashed potatoes, ensure your russet potatoes are boiled until fork-tender, then drain thoroughly. Adding warm butter and half & half makes for a creamy consistency. Don’t overwork them to avoid a gummy texture!

Can I make this recipe ahead of time?

Yes! You can prepare the filling and the mashed potato topping separately up to 2 days in advance. Store them in the refrigerator, then simply assemble and bake when you’re ready to serve.

What’s the difference between Shepherd’s Pie and Cottage Pie?

The main difference lies in the meat! Shepherd’s Pie traditionally uses lamb, while Cottage Pie typically uses ground beef. Regardless, both are delicious and comforting!

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Easy Shepherd’s Pie with Cheesy Mashed Potato Topping

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Author: Anna
Prep Time: 20 minutes
Cook Time: 70 minutes
Total Time: 1 hour 30 minutes
Yield: 6 servings 1x
Category: Main Dishes
Method: Baking
Cuisine: Irish

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Description

This Easy Shepherd’s Pie with Cheesy Mashed Potato Topping is a comforting dish filled with hearty beef and vegetables, topped with creamy, cheesy potatoes. Perfect for a quick family dinner or a cozy night in, this recipe is simple to prepare and packed with flavor!

Ingredients

Scale

2 tablespoons olive oil
1 cup chopped yellow onion
1 lb. 90% lean ground beef or ground lamb
2 teaspoons dried parsley leaves
1 teaspoon dried rosemary leaves
1 teaspoon dried thyme leaves
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1 tablespoon Worcestershire sauce
2 garlic cloves, minced
2 tablespoons all-purpose flour
2 tablespoons tomato paste
1 cup beef broth
1 cup frozen mixed peas & carrots
1/2 cup frozen corn kernels
1 ½ – 2 lb. russet potatoes, peeled and cut into 1 inch cubes
8 tablespoons unsalted butter
1/3 cup half & half
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/4 cup parmesan cheese

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Instructions

Heat olive oil in a large skillet over medium-high heat for 2 minutes. Add chopped onion and cook for 5 minutes, stirring occasionally.
Add ground beef (or lamb) to the skillet and break apart with a wooden spoon. Incorporate parsley, rosemary, thyme, salt, and pepper. Cook for 6-8 minutes, until browned, stirring frequently.
Stir in Worcestershire sauce and minced garlic. Cook for another minute.
Add flour and tomato paste, mixing until well blended and no clumps remain.
Pour in beef broth, then add frozen peas, carrots, and corn. Bring to a boil, then reduce heat and simmer for 5 minutes, stirring occasionally.
Remove the meat mixture from heat and set aside. Preheat the oven to 400 degrees F.

Notes

For a richer flavor, use ground lamb instead of beef.
Feel free to add other vegetables such as diced carrots or green beans for added nutrition.
Make ahead and store in the refrigerator for up to 2 days before baking.