How To Make Shepherd’s Pie Recipe With Cheese Easy

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Shepherd’s pie is a hearty and comforting classic, perfect for a cozy night in. This version features a rich, flavorful ground lamb filling with vegetables, topped with a creamy mashed potato crown and a generous amount of melty cheese. It’s a crowd-pleaser that’s surprisingly easy to make.

This guide will take you through everything you need to know to create this delicious dish, from gathering the ingredients to plating the final masterpiece. We’ll also delve into the history of shepherd’s pie, explore some variations, and answer some frequently asked questions.

Easy Shepherd’s Pie


For the Filling:

  • 1 tablespoon olive oil
  • 1 large onion, diced
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 2 cloves garlic, minced
  • 1 pound ground lamb
  • 1/2 cup dry red wine (optional)
  • 1 (14.5-ounce) can diced tomatoes, undrained
  • 1 tablespoon tomato paste
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 cup beef broth
  • 1/2 cup frozen peas

  • For the Mashed Potatoes:

  • 4 pounds russet potatoes, peeled and cubed
  • 1/2 cup milk, warmed
  • 1/4 cup butter
  • 1/4 cup sour cream (optional)
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 cup grated cheddar cheese (optional)

  • For the Topping:

  • 1 cup grated cheddar cheese

  • Directions:

    1. Preheat the oven to 375°F (190°C).

    2. Prepare the Filling: Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add the onion, carrots, and celery, and cook until softened, about 5 minutes. Stir in the garlic and cook for another minute, until fragrant.

    3. Brown the Lamb: Increase the heat to medium-high and add the ground lamb. Break it up with a spoon as it cooks, browning it on all sides.

    4. Deglaze the Pan (Optional): If using red wine, pour it into the pot and scrape up any browned bits from the bottom. Let the wine simmer for a minute or two, allowing it to reduce slightly.

    5. Add Remaining Filling Ingredients: Stir in the diced tomatoes, tomato paste, Worcestershire sauce, thyme, rosemary, salt, and pepper. Bring to a simmer, then reduce heat and let the mixture cook for 10 minutes, allowing the flavors to meld.

    6. Add Broth and Peas: Pour in the beef broth and stir in the frozen peas. Let the mixture simmer for another 5 minutes, or until the peas are heated through and the sauce has thickened slightly.

    7. Prepare the Mashed Potatoes: While the filling simmers, cook the potatoes in a large pot of boiling salted water until tender, about 15-20 minutes. Drain the water and return the potatoes to the pot.

    8. Mash the Potatoes: Using a potato masher or hand mixer, mash the potatoes until smooth. Gradually stir in the warmed milk, butter, sour cream (if using), salt, and pepper. Fold in the grated cheddar cheese (if using) until just combined.

    9. Assemble the Pie: Spread the hot lamb filling evenly in a large baking dish (approximately 9×13 inches). Top with the mashed potatoes, spreading them evenly to cover the filling completely.

    10. Bake and Broil: Bake the shepherd’s pie for 20-25 minutes, or until the edges of the dish are bubbly and the potatoes are starting to golden brown. Switch the oven to broil and broil the pie for an additional 2-3 minutes, or until the cheese topping is golden brown and bubbly.

    11. Let Cool and Serve: Remove the pie from the oven and let it cool for 10-15 minutes before serving. This allows the filling to set slightly and prevents burns.

    Nutrition Facts (Per Serving)

    Calories: Approximately 500-600 (depending on ingredients)

  • Fat: 30-40 grams
  • Carbohydrates: 40-50 grams
  • Protein: 30-40 grams