White Cheddar Shepherd’s Pie

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Coming in hot today with a White Cheddar Shepherds Pie to rock your world!! This recipe is one of Thomas‘ favorites and it’s a wonder it hasn’t made an appearance on WGC until now…

Who doesn’t love a good shepherds pie? This classic British dish is usually made with ground lamb or beef, but it can be adapted to use whatever meat you have on hand. Today, we’re making a white cheddar version that is perfect for the holidays. Enjoy!

White Cheddar Shepherds Pie from www.whatsgabycooking.com (@whatsgabycookin)

Thomas and I met back in the college days. It’s actually quite a funny story if you’ve never read it – I basically manifested it before I even got to college. Anyways, we both played on the tennis team and Thomas’ coach frequently had both teams over to his house for a Shepherds Pie evening! It was the highlight of Thomas’ month and he always begged me to replicate once we moved to Los Angeles.

After months and months of trials, I’m happy to report This White Cheddar Shepherds Pie is actual perfection! The base is the traditional ground beef mixture and then it’s topped with a cheesy white cheddar mashed potato situation that is incredible. The combo of everything together is fantastic. I’m obsessed. Thomas is obsessed. Poppy is obsessed. You’ll see us eating this for the rest of these colder months!

White Cheddar Shepherd's Pie from www.whatsgabycooking.com (@whatsgabycookin)
White Cheddar Shepherd's Pie from www.whatsgabycooking.com (@whatsgabycookin)

Did you love this Shepherds Pie Recipe? If so check out these other awesome winter dishes:

White Cheddar Shepherd's Pie from www.whatsgabycooking.com (@whatsgabycookin)

White Cheddar Shepherd’s Pie

4.9 from 13 votes
This incredible White Cheddar Shepherd's Pie will be your favorite bake for colder weather months! Ground beef mixed with white cheddar is actual perfection.
Prep Time 45 mins
Cook Time 30 mins
Total Time 1 hr 15 mins
Course Main Course, Dinner
Cuisine English
Servings 8 people

Ingredients
  

Potato Topping

  • 2 pounds russet potatoes peeled and quartered
  • 1/2 cup milk
  • 1/4 cup butter
  • 1 cup white cheddar shredded
  • salt and freshly ground black pepper to taste
  • Chives (optional)

Meat Filling

  • 2 tablespoons olive oil
  • 1 large yellow onion diced
  • 6 cloves garlic finely chopped
  • 2 large carrots peeled and diced
  • 2 celery stalks diced
  • pounds ground beef
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly cracked black pepper
  • 1 cup beef stock
  • tablespoons tomato paste
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon fresh thyme finely chopped
  • 1 cup frozen peas

Instructions
 

  • Place the potatoes in a large pot and cover with cold water. Bring to a boil over medium high heat and cook for 13 to 15 minutes, or until the potatoes are fork tender.
  • Once fork tender, drain the potatoes, then return to the pot. Add the milk, butter, cheddar, salt and pepper and mash until creamy.
  • Preheat your oven to 400°F. In a large oven-safe baking dish, heat the oil over medium heat. Add the onion, diced carrots, diced celery, and saute for 5-10 minutes. Add the garlic the last minute and saute until fragrant. Add the beef and cook for another 8 to 10 minutes, breaking up as needed, until the meat is browned.
  • Add the stock, tomato paste, Worcestershire sauce, thyme, salt and pepper. Simmer for about 5 minutes, until the sauce is slightly thickened. Add the frozen peas and stir together. Remove from the heat and flatten the meat mixture into a single layer. Dollop the mashed potatoes on top of the meat and use a spoon to spread it flat to the edges, swooping the spoon to create some peaks and crevasses.
  • Bake the shepherd's pie until the top is barely golden, about 25 to 30 minutes. Remove from the oven, let cool slightly and serve.

Notes

  • Try any cheese you’d like in the potatoes – I just recommend one that has a strong or sharp flavor so it stands up to the other ingredients!
  • Add some red wine in place of some or all of the beef broth.

Nutrition Information

Calories: 495kcal | Carbohydrates: 30g | Protein: 23g | Fat: 32g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 92mg | Sodium: 621mg | Potassium: 976mg | Fiber: 4g | Sugar: 5g | Vitamin A: 3096IU | Vitamin C: 18mg | Calcium: 176mg | Iron: 3mg

32 Comments

  1. 5 stars
    I used to make this, but haven’t for years, and can’t find my old recipe….so this is now the new replacement and I CANNOT wait to make it! Maybe Christmas dinner? Who knows?

  2. I have an identical recipe but instead of beef broth it’s red wine. And it’s kinda fun to serve it in individual little croquettes for company.

  3. 5 stars
    Made this using cauliflower purée instead of mashed potatoes and was delicious! Needed about 3lbs of cauliflower (cut into florets, boil in salted water for 12 min, add to food processor with some butter, cream cheese, salt & pepper). Just had to make sure the layer on top was thick enough otherwise the filling breaks through and starts splattering the oven.

  4. 5 stars
    Made this using leftover mashed potatoes from Thanksgiving. Got rave reviews from the family! Much more flavorful than a recipe I used in the past. Will be making again for sure!

  5. 5 stars
    Hard to resist snacking on the mashed potatoes while mixing and then spreading them. So yummy! Will be making this again!

  6. Super Delish !!!
    (Used Fat-free 1/2 & 1/2 for milk; 1/2 # lamb with 1 # beef; cut the potato load with some mashed cauliflower; Beecher’s Flagship Cheddar)

  7. Thinking this is a good meal to make a day ahead and put in the fridge? Easy for husband or son to put in the oven and it’s ready by the time I’m home.

  8. 5 stars
    This was a total success – husband & teenagers approved. 10/10 recommend. Worth the prep & time! Mashed potatoes are perfection

  9. 5 stars
    Delicious. Added a little bit of red wine with the beef stock and it came out amazingly. Also only used 2 tablespoons of butter for the mashed potatoes and they were still decadent.

  10. 5 stars
    I have for many years used my recipe from the Australian Women’s weekly.
    I thought I would give this one a try as it was much simpler . Well this is my new go to as voted by the family.
    I substituted corn for the peas as per my son’s taste .
    Absolutely delicious

  11. 5 stars
    This was so good! I didn’t have celery on hand, so I skipped it. And I had a frozen peas and carrot mix so that was another little shortcut. I added a little pinch of herbes de provence. Used TJ’s unexpected cheddar in the potatoes. Man oh man this was sooooo tasty! Definitely going in the dinner rotation at our house. Thank you, Gaby!

  12. Is it really safe to use the oval baker on a gas stove to cook the veggies and meat ? I’ve never done that before – only used it in the oven!

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