Shepherd’s Pie with Cheesy Top

One chilly weekend afternoon I was rummaging through my fridge trying to figure out what to cook that would satisfy everyone in the family so I grabbed some ground beef leftover mashed potatoes and a block of cheddar and thought well why not give this a try. And from that spontaneous moment this shepherd’s pie with cheesy top was born and ever since it’s become one of our most requested comfort meals especially when we’re all craving something warm and hearty.

Because there’s something about that golden cheesy layer on top of creamy potatoes and rich meaty filling that makes every bite feel like home it’s the kind of recipe I pull out for Sunday dinners potlucks or when someone needs a little edible cheering up and the best part is it comes together so easily that I can make it without even thinking twice!

Ingredients

• Here’s what I use for this recipe. You can always make substitutions if you prefer!
• Ground beef – This forms the hearty base of the filling and gives the dish its rich savory depth.
• Carrots – They add a natural sweetness and vibrant color to the filling.
• Peas – A traditional and classic touch that brings a pop of green and freshness.
• Onion – Provides aromatic flavor and helps build a flavorful meat mixture.
• Garlic – Infuses the filling with depth and warmth.
• Tomato paste – Adds richness and a slightly tangy layer of flavor to the meat.
• Worcestershire sauce – A splash of umami to boost the meatiness.
• Beef broth – Keeps the filling juicy and flavorful without making it too watery.
• Mashed potatoes – Creamy fluffy topping that crowns the dish beautifully.
• Cheddar cheese – Shredded on top of the potatoes to create that irresistible golden cheesy crust.
• Butter – Makes the mashed potatoes smooth and flavorful.
• Salt and pepper – Basic but essential seasoning throughout the dish.

Tools You’ll Need

• Large skillet – I use this to cook the meat and veggies together for a rich filling.
• Potato masher – Essential if I’m making the mashed potatoes from scratch.
• Medium saucepan – For boiling potatoes or warming broth.
• Mixing bowls – Great for combining and seasoning different elements.
• Spatula or wooden spoon – To stir and fold everything while cooking.
• Casserole or baking dish – Perfect for layering and baking the final dish.
• Oven mitts – For safely transferring the hot dish in and out of the oven.
• Cheese grater – Because freshly shredded cheese melts better and gives the best topping.

Instructions

Step 1:

I start by preheating the oven to 400°F to get it nice and hot for baking.

Step 2:

In a large skillet I cook the ground beef over medium heat until browned then I drain any excess fat.

Step 3:

Next I add the chopped onions carrots garlic and cook for about 5 minutes until they soften.

Step 4:

I stir in the tomato paste Worcestershire sauce and beef broth and then simmer everything for 10 minutes so the flavors meld and the mixture thickens slightly.

Step 5:

While the meat is simmering I prepare the mashed potatoes or reheat them if I’m using leftovers and stir in some butter salt and pepper to make them extra creamy.

Step 6:

Once the meat mixture is ready I spread it evenly in a greased casserole dish and sprinkle the peas over the top.

Step 7:

Then I gently spoon the mashed potatoes over the meat layer and smooth them out with a spatula.

Step 8:

I sprinkle the shredded cheddar cheese generously over the mashed potatoes so it forms a cheesy golden crust during baking.

Step 9:

I bake it in the preheated oven for about 20 minutes or until the cheese is bubbling and the top is golden brown.

Tips

If I’m feeling fancy I sometimes mix a bit of cream cheese or sour cream into the mashed potatoes for extra richness. You can also make this recipe with ground lamb for a more traditional touch or even use turkey if you’re keeping it lighter. And if you love a crispy cheesy top as much as I do just broil the dish for the last 2 to 3 minutes but watch closely so it doesn’t burn.

Ways to Serve

I love serving this with a crisp green salad or some roasted Brussels sprouts on the side. It’s also fantastic with a spoonful of cranberry sauce believe it or not or just with a slice of warm bread to scoop up every bit. And leftovers the next day might even be better after all those flavors settle in!

Frequently Asked Questions

Can I make Shepherd’s Pie with Cheesy Top ahead of time?

Yes you can fully assemble it and refrigerate then just bake when you’re ready to eat or reheat leftovers in the oven.

Can I freeze Shepherd’s Pie with Cheesy Top?

Definitely! Wrap it tightly after cooling and it’ll keep in the freezer for up to 2 months.

Can I use instant mashed potatoes for Shepherd’s Pie with Cheesy Top?

Absolutely. While homemade is best instant mashed potatoes work just fine in a pinch.

Is there a vegetarian version of Shepherd’s Pie with Cheesy Top?

Yes! Just replace the ground meat with lentils or a plant-based substitute and use vegetable broth instead of beef broth.

See You in the Kitchen

I hope you give this shepherd’s pie with cheesy top a try soon! It’s one of those recipes that brings people together around the table with full hearts and full plates. Don’t forget to let me know how it turns out or tag me when you share it!

Happy Cooking!

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