Cheddar Topped Shepherd’s Pie

Cheddar Topped Shepherd’s Pie has a hearty, meat and vegetable filling with a cheddar mashed potato topping. Your family will love this dinner!

Ultimate Comfort Food

Cheddar Topped Shepherd’s Pie is a perfect recipe to make anytime you are looking for some hearty and delicious comfort food!  This cheddar topped shepherd’s pie is very filling, and this recipe makes a generous amount so it’s great for feeding a small crowd – or (better yet) to have for leftovers the day after!

This recipe uses carrots rather than the version of Shepherd’s Pie that I grew up with – that included corn in the filling.  I personally think the earthiness of the carrots makes this taste so much better, and it’s the perfect complement to the savory beef and the rich, cheddar-potato topping!

What is Shepherd’s Pie?

Dating back to the 1700’s, the original dish prepared like this was called a cottage pie which consisted of leftover minced meat and vegetables in a gravy, topped with mashed potatoes, then baked.

About a hundred years later, the term ‘shepherd’s pie’ appeared in an English cookbook, specifically referencing a version of this dish made with lamb while ‘cottage pie’ was still made with other types of meats including ground beef.

Right or wrong, most people today still refer to this sort of dish – regardless of the meat used – as a Shepherd’s Pie, as did the recipe we adapted.

• It’s a satisfyingly delicious meal-in-one. This is pure, hearty, comfort food with deep rich flavors!
• This recipe makes enough to feed a hungry crowd – or enjoy leftovers the next day.
• You can make it ahead of time, then serve a piping hot meal that your entire family will love!

• Yellow Potatoes – Choose a waxy yellow potato for the topping such as Yukon gold.
• Ground Beef – Go with a lean ground beef mix – such as 85/15 or 90/10 – so you don’t have to drain much excess fat. If you use a 80/20 mix of beef, you will want to drain the excess fat after it cooks.
• Oil – Vegetable or canola oil is used to saute the vegetables.
• Vegetables – You’ll include a mix of diced carrots, celery, onion, and garlic.
• Seasonings – Dried thyme and oregano, plus Worcestershire sauce, a browning & seasoning sauce such as Kitchen Bouquet or Gravy Master, a dash of hot sauce, as well as salt and pepper.
• Tomato Paste – Used in the gravy.
• Water
• All-Purpose Flour – Used to thicken the gravy.
• Milk
• Extra Sharp White Cheddar Cheese – Some of this will be melted into the mashed potatoes and the rest will be sprinkled over the top.

You can if you’d like, but we think this recipe is best prepared as written. Corn adds a sweet and somewhat watery flavor, while the carrots lend a deep earthy flavor that is really wonderful with the ground beef and cheesy potatoes.

1. Peel and cook the potatoes until tender.
2. Saute the vegetables in a large skillet until tender.
3. Add the ground beef and cook until no longer pink.
4. Add tomato paste, water, hot sauce, and browning/seasoning sauce.
5. Drain the potatoes and mash. Add milk, some of the cheese, and seasonings.
6. Pour beef and vegetable mixture into the casserole dish.
7. Dollop the potatoes over the beef mixture.
8. Use a fork to swirl the potatoes into decorative peaks.
9. Sprinkle remaining cheddar cheese on top.
10. Bake until topping is browned and filling is hot and bubbly.
11. Allow the Shepherd’s Pie to set up for about five minutes before serving.

• Can I make this Shepherd’s Pie ahead of time? Yes – it’s fine to assemble ahead of time and bake just before serving. Just note that the baking time will be significantly longer if it’s baked from a chilled and refrigerated temperature, rather than when assembled hot. Plan accordingly.
• How do I store the leftovers? Cover tightly with plastic wrap and refrigerate.
• How do I reheat the leftovers? We find it easiest to reheat individual servings in the microwave.
• Can I freeze this dish? Yes – we suggest transferring portions to a freezer-safe container before freezing.

This recipe was originally published on A Family Feast in October 2012.  The post has been updated but the delicious recipe remains the same.

The recipe was adapted from one that originally appeared in Martha Stewart’s Everyday Food (original recipe here) – we tweaked the proportions of vegetables and cheese a bit and also added in more seasonings to really enhance the flavor of the meat and vegetable mixture to our liking.