Beef Shepherds Pie Cheddar (Printable)
Savory beef and vegetable casserole topped with creamy, cheesy mashed potatoes for a comforting meal.
# What You Need:
→ Beef Filling
01 - 2 tablespoons olive oil
02 - 1 large onion, finely chopped
03 - 2 carrots, diced
04 - 2 celery stalks, diced
05 - 3 cloves garlic, minced
06 - 1.5 pounds ground beef
07 - 2 tablespoons tomato paste
08 - 1 tablespoon Worcestershire sauce
09 - 1 teaspoon dried thyme
10 - 1 teaspoon dried rosemary
11 - 1 teaspoon salt
12 - ½ teaspoon black pepper
13 - 2 tablespoons all-purpose flour
14 - 1 cup beef stock
15 - 1 cup frozen peas
→ Cheddar Mash
16 - 2.5 pounds potatoes, peeled and cut into chunks
17 - 4 tablespoons unsalted butter
18 - ½ cup whole milk, warmed
19 - 1½ cups mature Cheddar cheese, grated
20 - 1 teaspoon salt
21 - ½ teaspoon white pepper
→ Assembly
22 - 2 tablespoons grated Cheddar cheese for topping
23 - Fresh chives or parsley, chopped (optional)
# How To Make:
01 - Set the oven to 400°F.
02 - Heat olive oil in a large skillet over medium heat. Add onion, carrots, and celery; sauté for 6 to 8 minutes until softened.
03 - Stir in minced garlic and cook for 1 minute. Add ground beef and cook until browned, breaking it up as it cooks.
04 - Mix in tomato paste, Worcestershire sauce, thyme, rosemary, salt, and black pepper; cook for 2 minutes.
05 - Sprinkle flour over the mixture and stir for 1 minute. Pour in beef stock, combine well, and simmer for 10 minutes until thickened.
06 - Fold in frozen peas and remove from heat.
07 - Place potatoes in salted water and boil for 15 to 18 minutes until tender. Drain thoroughly.
08 - Mash potatoes with butter, warmed milk, salt, and white pepper until smooth. Gently fold in grated Cheddar cheese.
09 - Transfer beef filling into a 2-quart ovenproof baking dish. Spread the Cheddar mash evenly over the top.
10 - Sprinkle remaining grated Cheddar cheese over the mashed potatoes.
11 - Bake in the preheated oven for 25 to 30 minutes, until the topping is golden and the filling is bubbling.
12 - Allow the dish to rest for 10 minutes before serving. Garnish with chopped chives or parsley, if desired.
# Expert Tips:
01 -
- It's pure comfort food that actually tastes like you spent way more effort than you did.
- The cheesy mash topping gets crispy and golden, hiding soft, creamy potato underneath—best textural surprise ever.
- You can have this on the table in just over an hour, and it feeds a whole group without feeling fussy.
02 -
- Warm your milk before mashing the potatoes, or you'll end up with a stiff, gluey texture that tastes like library paste instead of comfort food.
- Don't skip letting the flour cook for a full minute after you add it—this removes the raw flour taste and ensures your filling thickens without lumps.
- The beef filling must be cooled slightly before topping with potatoes, or the heat will make the mash collapse into the filling instead of staying fluffy on top.
03 -
- Use a potato ricer instead of a masher for the silkiest, fluffiest mash—it breaks down the potatoes more evenly without overworking them.
- Let the assembled dish sit at room temperature for 15 minutes before baking so the filling doesn't shock the potatoes with sudden heat, keeping the top creamy and fluffy instead of dense.