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  • Brittany Tellez

Pub-Style Shepherd's Pie

with White Cheddar & Thyme Mashed Potatoes

This Shepherd's Pie recipe is remarkably quick and easy to make and its savory flavors are sure to comfort.

Don't you just love comfort food? I love that comfort food is so unique to each person. There are so many different variations of comfort food and that's what makes it so special.

This recipe has quickly become a family favorite in my house and with all the mouths to feed, that is a huge success.

This savory and robust pie has also been one of my go-to recipes to make on a busy weeknight. The quickness and ease allow me to have time with my family after a long workday; without spending all night in the kitchen.


  • 1 lb Ground beef

  • 1/2 cup Carrot

  • 1/3 cup Celery

  • 1 tsp Garlic powder

  • 1 1/2 tbsp Parsley

  • 2 1/2 tbsp Thyme (divided)

  • 1 small yellow onion

  • 3 cups Yukon gold potatoes (diced)

  • 1/4 cup Half and half

  • 2 tbsp Tomato paste

  • 1 1/2 tbsp Flour

  • 1 Pepper

  • 1 Salt

  • 1 beef bouillon cube

  • 1/2 cup beef broth

  • 1 tbsp Olive oil

  • 3 tbsp Butter

  • 2 tbsp Sour cream

  • 1/2 cup white cheddar cheese

  • 3 tbsp Red Wine

*Ingredient Notes:

Wine: You can skip the wine and use more broth instead. If you’re not sure which wine to use, go for a dry red wine you would also drink. A Merlot or Pinot Noir is great. (You can also use cooking wine if you would prefer. (this is not my preference) – if you do use seasoned cooking wine, make sure to taste test and pay attention to the amount of salt you add.)

Peas: I add peas sometimes for extra color and flavor. This is always fun for veggie lovers.


  1. Heat broiler to high

  2. Wash and dry all produce

  3. Dice potatoes into 1/2-inch pieces. Trim, peel, and halve carrot lengthwise; slice crosswise into 1/4-inch thick half-moons. Finely dice the celery. Halve, peel, and finely chop the onion.

  4. Strip thyme leaves from stems; roughly chop leaves

  5. Place potatoes in a pot with enough salted water to cover by 2 inches. Bring to boil and cook until tender, 15-20 minutes. Drain and return potatoes to the pot. Mash with sour cream, 3 tbsp butter, 1/4 cup half & half, and 1 tbsp chopped thyme until smooth and creamy, adding splashes of water as needed. Season generously with salt and pepper.

  6. While potatoes cook, heat a drizzle of oil and 1 tbsp butter in a large, preferably ovenproof, pan (castiron is best) over medium-high heat. Add carrot; season with salt and pepper.

  7. Cook, stirring until slightly softened, 2-3 minutes.

  8. Add celery, onion, 1 tbsp butter, and a large drizzle of oil; season with salt and pepper. Cook, stirring, until veggies are just tender, 5-7 minutes. Stir in garlic powder, 1 1/2 tbsp fresh parsley, and 1 1/2 tbsp fresh chopped thyme; cook until fragrant, 30 seconds.

  9. Add beef to the pan with veggies and season with salt and pepper to taste. Cook, breaking up meat into pieces, until browned and cooked through, 4-6 minutes. Add tomato paste and flour; cook, stirring, until thoroughly combined, 1 minute.

  10. Gradually pour 1/2 cup beef broth and 3 tbsp wine into the pan with beef mixture. Stir in beef bouillon cube and bring to a boil. Cook until the mixture is very thick, 1-2 minutes. Turn off heat.

  11. If your pan isn't oven-proofed transfer the mixture to a baking dish.

  12. Top beef filling with an even layer of mashed potatoes, leaving a gap around the edges of the pan. Evenly sprinkle with cheddar. Broil 3-4 minutes. Serve directly from the pan.

Cooking tips: Cast Iron Skillet: I prefer to use a cast iron in this recipe. It easily transfers to the oven and you can't beat the flavors of a cast iron.

Beef Mixture: If the beef mixture is not getting thick enough a little bit more flour to help thicken it up. (1/4 tsp at a time) You do not want to over flour it, so go slowly and wait to see if it thickens. The beef mixture will also thicken slightly as it cools.

Beef bouillon cube: Be sure to crush the cube and stir well to evenly distribute the flavor.

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