Cheesy Beef Shepherd Pie

Cheesy Beef Shepherd Pie blends savory ground beef, sweet carrots, and peas with a creamy cheddar‑studded mashed potato topping that crisps to buttery peaks. This hearty one‑dish dinner delivers comforting flavors and a satisfying texture contrast, perfect for busy weeknights.

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Ingredients

Filling

• 1 lb ground beef
• 1 cup diced carrot
• 1 cup frozen peas
• 6 garlic cloves, minced
• 1/2 cup beef stock
• 2 tbsp chopped fresh thyme
• 1 tsp salt
• 1/2 tsp black pepper

Topping

• 2 cups mashed potatoes
• 1 cup grated cheddar cheese
• 2 tbsp butter
• 1/4 tsp salt

Step-by-Step Instructions

1. Preheat oven to 400°F (200°C) and lightly grease a rectangular ceramic baking dish.
2. In a large skillet over medium heat, brown the ground beef, breaking it up, until no pink remains, about 5 minutes.
3. Add minced garlic, diced carrot, and peas; sauté 3 minutes until fragrant and vegetables begin to soften.
4. Stir in beef stock, thyme, salt, and pepper; simmer 5 minutes until the mixture thickens slightly.
5. Transfer the filling to the prepared dish, spreading evenly.
6. Mix mashed potatoes with butter, cheddar, and salt; dollop over the filling, creating rough peaks with a fork.
7. Bake 25–30 minutes, until the potato peaks turn golden brown and the cheese bubbles.
8. Rest 5 minutes before serving to allow the filling to set.

Tips for Success

• Pat the ground beef dry before browning to achieve better caramelization.
• Use frozen peas directly; they retain color and snap when added to the skillet.
• Create potato peaks with a fork for maximum surface area to brown.
• If the crust browns too quickly, cover loosely with foil for the remaining bake time.
• Allow the pie to rest; this prevents a runny filling when sliced.

Storage

Cool the shepherd pie to room temperature, then cover and refrigerate for up to 3 days. Reheat individual portions in a 350°F oven for 15 minutes or microwave until hot. Freeze uncovered for up to 2 months; thaw overnight and bake as directed.

Notes

Pat the beef dry for deeper flavor, and let the pie rest a few minutes before cutting to keep slices tidy.

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