Homemade Shepherd's Pie with Cheesy Potato Topping
It’s hearty, packed with simple, honest ingredients, and finished off with a golden layer of melty cheddar potatoes. This is the kind of dish that makes the whole kitchen smell like home!
Ingredients
Meat Filling
- 1 tbsp Olive Oil
- 1 pound Ground Beef or Lamb
- 1 small Yellow Onion diced
- 2 cloves Garlic minced
- 2 tbsp Tomato Paste
- 1 cup Beef Broth
- 1 tbsp Worcestershire sauce
- 1 tsp Fresh Thyme Leaves (or ½ teaspoon dried thyme)
- 2 Carrots diced
- 1/2 cup Frozen Peas
- Salt and Pepper
Cheesy Potato Topping
- 4 Medium Yukon Gold Potatoes peeled and cubed
- 4 tbsp Butter
- 1/4 cup Whole Milk (plus more if needed)
- 1 1/2 cups Shredded Shart Ceddar Cheese (divided)
- Salt and Pepper to taste
- 1 Egg Yolk (for extra richness)
Instructions
- Preheat oven to 400°F (200°C)
Prepare the Potatoes
- Boil the peeled potatoes in salted water until fork-tender (about 12–15 minutes).
- Cut into small julienne strips or lightly mash.
- Drain well and mash with butter, milk, and 1 cup of the shredded cheddar cheese. Season with salt and pepper. Stir in an egg yolk if using (it makes the topping extra rich and golden).
Meat Filling
- Heat olive oil in a skillet over medium heat. Add onion and garlic; cook until softened. Add the ground beef or lamb and brown it fully. Stir in tomato paste, Worcestershire sauce, and beef broth. Let simmer 5 minutes.
- Add diced carrots and peas; simmer another 5–7 minutes.
- Season with thyme, salt, and pepper.
Assemble
- Spoon the meat and veggie filling into a cast iron skillet or an 8x8” or similar baking dish. Spread the cheesy mashed potatoes over the top. Sprinkle the remaining ½ cup shredded cheddar evenly across the surface
- Bake for 20–25 minutes until bubbling and golden.Optional: Broil for the last 2–3 minutes for an extra cheesy, crispy top.
- Cool slightly before serving (garnish if you're feeling fancy!)