I love getting served a generous portion of this recipe when I go out. Now I can eat it at home

When the cold breeze hits and we begin to bundle up, there’s an innate longing for food that feels like a warm hug. Enter the iconic shepherd’s pie – crowned with a golden layer of melted cheddar that crunches and gives way to a melody of savory ground beef, wholesome veggies, and a rich gravy. Every spoonful is a symphony of warmth and deliciousness.

Growing up, evenings laden with the aroma of shepherd’s pie baking in the oven were special. The scent always evokes a sense of nostalgia, whisking me back to my childhood days. I’ve taken a twist on my mother’s classic recipe by crowning it with a layer of cheddar, creating a harmonious blend of textures and flavors in this Cheddar-Crowned Shepherd’s Pie. Let’s make this delightful dish that’s bound to become a favorite in your home.


6 medium potatoes, peeled and diced

1/4 cup of milk

1/4 cup of butter

Seasonings: Salt and pepper

1 lb of minced beef

1 sizeable onion, finely diced

2 garlic cloves, crushed

A cup each of frozen peas and carrots

2 tbsp of flour

1 cup of beef stock

1 tbsp of Worcestershire sauce

A tsp of dried thyme

A cup of shredded cheddar cheese

Cooking Directions:

Preheat your oven to a solid 400°F.

Boil the potatoes in a pot until they’re soft. Post draining, introduce milk, butter, and your seasonings. Mash these until you get a smooth texture.

Moving to a skillet, brown the beef over a medium flame. Introduce the garlic and onion and sauté until the onions are translucent.

Mix in your frozen veggies and let them cook for about 5 minutes.

Evenly dust your skillet contents with flour, mixing continuously.

Blend in the beef stock and Worcestershire sauce, stirring until you have a thickened gravy.

Sprinkle in the thyme, giving it another couple of minutes of mixing.

Transfer this hearty beef filling to a baking dish.

Layer the beef with your creamy mashed potatoes.

As a crowning glory, sprinkle the shredded cheddar atop.

Bake this for roughly 20-25 minutes, waiting for that golden-brown perfection on top.

Let it rest for a moment and then, dig in!

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