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Cheesy Shepherd’s Pie [Cheddar Topped Shepards Pie]

Cheesy Shepherd’s Pie was great for a cool fall day. Which was short-lived – the cool weather, I mean! The potatoes were really good and the mixture came together quickly and easily. It makes a lot, so plan for leftovers!!

Cheesy Shepherd's Pie

Cheesy Shepherd’s Pie (Cheddar Topped Shepards Pie) Ingredients

Serves: 8

  • 2 pounds baking potatoes, peeled and thinly sliced
  • Coarse salt and ground pepper
  • 1 tablespoon vegetable oil, such as safflower oil
  • 6 medium carrots, thinly sliced
  • 6 celery stalks, thinly sliced
  • 1 large onion, chopped
  • 1/2 teaspoon dried thyme
  • 1/4 cup all-purpose flour
  • 1/4 cup tomato paste
  • 2 pounds ground beef chuck
  • 3/4 cup frozen peas
  • 1 cup whole milk (I used some skim and some half and half.)
  • 1 1/2 cups shredded white cheddar (6 oz)

You’ll also need:

  • large saucepan
  • 5-quart Dutch oven


1. Preheat oven to 450. In a large saucepan, cover potatoes by 1 inch with salted water. Bring to a boil; reduce to a simmer. Cook for about 15 to 20 minutes until potatoes are soft and easily pierced.
2. While cooking potatoes, heat oil in the Dutch oven over medium-high. Add carrots, celery, onion, and thyme.
3. Cook, stirring occasionally until vegetables are tender, 8 to 10 minutes. Add tomato paste and flour; cook for 1 min, stirring.
4. Add beef and peas; cook, stirring occasionally, until no longer pink, 6 to 8 minutes. Add 1 cup water; bring to a boil, and simmer for 1 minute. Set beef filling aside.
5. Drain potatoes; return to pan. Cook over medium, stirring, until liquid has evaporated and a thin film covers the bottom of the pan, about 1 minute.
6. Remove pan from heat; add milk and 1 cup cheese. Mash until smooth and season with salt and pepper.
7. Pour beef filling into a 13-by-9-inch baking dish. Drop the topping over filling and spread evenly with a spatula.
8. Using a fork, make decorative peaks; sprinkle with remaining 1/2 cup cheese.
9. Bake until topping is browned and filling is bubbling rapidly, about 20 minutes (if topping and filling were chilled, increase to 35 minutes). Let stand 5 minutes before serving.

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