Beef Shepherds Pie Cheesy (Printable version)
Savory ground beef and vegetables topped with creamy, cheesy mashed potatoes baked golden.
# What You'll Need:
→ Beef Filling
01 - 2 tablespoons olive oil
02 - 1 large onion, finely chopped
03 - 2 medium carrots, diced
04 - 2 celery ribs, diced
05 - 2 cloves garlic, minced
06 - 1.5 pounds ground beef
07 - 2 tablespoons tomato paste
08 - 1 cup beef broth
09 - 1 tablespoon Worcestershire sauce
10 - 1 teaspoon dried thyme
11 - 1 teaspoon dried rosemary
12 - 1 cup frozen peas
13 - Salt and freshly ground black pepper, to taste
→ Cheesy Mash
14 - 2 pounds Yukon Gold or Russet potatoes, peeled and cubed
15 - 4 tablespoons unsalted butter
16 - ½ cup whole milk, warmed
17 - 1 cup shredded sharp cheddar cheese
18 - ¼ cup grated Parmesan cheese
19 - Salt and freshly ground black pepper, to taste
→ Assembly
20 - 2 tablespoons grated Parmesan cheese (optional, for topping)
21 - Fresh parsley, chopped, for garnish (optional)
# How to Prepare:
01 - Set the oven temperature to 400°F.
02 - Place peeled and cubed potatoes in a large pot with salted water. Bring to a boil and cook until tender, about 15 minutes. Drain thoroughly.
03 - Mash the drained potatoes with butter and warmed whole milk until smooth. Incorporate sharp cheddar and Parmesan cheeses. Season with salt and black pepper. Set aside.
04 - Heat olive oil in a large skillet over medium heat. Add onion, diced carrots, and celery; sauté for 5 minutes until softened.
05 - Stir in minced garlic and cook for an additional 1 minute.
06 - Add ground beef to the skillet and cook, breaking it up with a spoon, until browned, approximately 7 minutes. Drain excess fat.
07 - Stir in tomato paste and cook for 2 minutes. Add beef broth, Worcestershire sauce, dried thyme, and rosemary. Simmer for 10 minutes until sauce thickens.
08 - Mix frozen peas into the beef mixture. Adjust seasoning with salt and black pepper. Remove from heat.
09 - Transfer beef mixture to a 9x13-inch baking dish. Evenly spread cheesy mash over the filling, using a fork to create ridges. Optionally, sprinkle additional grated Parmesan cheese on top.
10 - Bake in the preheated oven for 25 to 30 minutes, until the topping is golden brown and the filling is bubbling.
11 - Allow the dish to rest for 10 minutes before serving. Garnish with chopped fresh parsley if desired.
# Expert advice:
01 -
- It's a complete meal in one dish—savory, hearty, and deeply satisfying, perfect for those nights when you want something that feels like a warm hug on a plate
- The contrast between the rich beef filling and the crispy-edged, creamy cheese mash is addictive, and everyone at your table will ask for seconds
- It's forgiving and adaptable—you can prep ahead, swap ingredients, and still end up with something delicious that tastes like you spent hours in the kitchen
02 -
- Don't skip draining the excess fat from the beef—it's the difference between a rich, satisfying dish and one that tastes heavy and greasy
- The warm milk is non-negotiable; cold milk will make the potatoes seize up and become gluey instead of creamy
- Those ridges you make on top of the mash aren't just for looks—they create extra surface area that gets crispy and delicious in the oven, and they're what everyone fights over
03 -
- If you're making the mash ahead, reheat it gently on the stovetop with a splash of milk and stir it constantly so it stays smooth and creamy instead of breaking
- The secret to extra flavor is browning the beef in two batches instead of all at once—it develops a better crust and tastes more complex, though it takes a few extra minutes