Beef Shepherds Pie Cheesy Mash (Printable)

Classic British dish with savory ground beef, vegetables, and creamy cheesy mashed potatoes baked golden.

# Ingredient List:

→ Beef Filling

01 - 2 tablespoons olive oil
02 - 1 large onion, finely chopped
03 - 2 carrots, diced
04 - 2 celery ribs, diced
05 - 2 cloves garlic, minced
06 - 1.5 lbs 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 lbs Yukon Gold or Russet potatoes, peeled and cubed
15 - 4 tablespoons unsalted butter
16 - 1/2 cup whole milk, warmed
17 - 1 cup shredded sharp cheddar cheese
18 - 1/4 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 (optional for garnish)

# How to Make:

01 - Preheat the oven to 400°F.
02 - Place peeled and cubed potatoes in a large pot of salted water. Bring to a boil and cook until tender, about 15 minutes. Drain thoroughly.
03 - Mash potatoes with butter and warm milk until smooth. Fold in cheddar and Parmesan cheeses, then season with salt and pepper. Set aside.
04 - Heat olive oil in a large skillet over medium heat. Add onion, carrots, and celery; sauté until softened, approximately 5 minutes.
05 - Stir in minced garlic and cook for an additional minute.
06 - Add ground beef to the skillet, breaking it up as it cooks until browned, about 7 minutes. Drain excess fat.
07 - Stir in tomato paste and cook for 2 minutes. Add beef broth, Worcestershire sauce, thyme, and rosemary. Simmer for 10 minutes until sauce thickens.
08 - Fold in frozen peas and season with salt and pepper. Remove from heat.
09 - Transfer beef mixture into a 9x13-inch baking dish. Spread cheesy mash evenly over the top, creating ridges with a fork. Sprinkle additional Parmesan if desired.
10 - Bake in preheated oven for 25 to 30 minutes until the topping is golden and the filling is bubbling.
11 - Allow to rest for 10 minutes before serving. Garnish with chopped fresh parsley if desired.

# Expert Tips:

01 -
  • It feels like a warm hug in a dish; there's something deeply satisfying about layers of savory beef and creamy, cheesy potatoes
  • You can have it on the table in just over an hour, making it perfect for weeknight dinners that don't feel rushed
  • The golden, bubbling top coming out of the oven is the kind of moment that makes your kitchen smell absolutely incredible
02 -
  • Don't skip draining the cooked beef; excess fat makes the filling greasy and heavy rather than rich and satisfying
  • The potatoes need to be truly fork-tender before you mash them; undercooked potatoes create a grainy texture that no amount of milk can fix
  • Warm milk makes all the difference in getting creamy mash; cold milk seizes the butter and creates lumps
  • The resting time after baking isn't just nice to have; it lets the layers set so your portions stay neat and beautiful on the plate
03 -
  • Create texture by using a fork to make ridges in the mash before baking; these edges brown and crisp beautifully, adding contrast to the creamy interior
  • Don't rush the browning of the beef; those browned bits (called fond) stick to the pan and dissolve into the broth, deepening flavor exponentially
  • If your mash seems too thick, you can always add a splash more warm milk; if it's too loose, let it sit for 5 minutes to firm up slightly

Return