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Cheesecake Factory Shepherd's Pie

Print Recipe
Prep Time 25 minutes
Cook Time 45 minutes
Total Time 1 hour 10 minutes
Servings 6

Ingredients
  

  • Mashed Potato Topping:
  • 3 pounds russet potatoes peeled and cubed
  • ½ cup heavy cream warmed
  • 4 tablespoons butter
  • 1 cup shredded cheddar cheese
  • Salt and pepper to taste
  • Meat Filling:
  • 2 pounds ground beef 80/20
  • 1 large onion diced
  • 3 cloves garlic minced
  • 2 large carrots diced
  • 1 cup frozen peas
  • 1 cup frozen corn
  • 3 tablespoons tomato paste
  • 2 tablespoons Worcestershire sauce
  • 2 cups beef broth
  • 3 tablespoons all-purpose flour
  • 2 tablespoons olive oil
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 1 bay leaf
  • Salt and pepper to taste
  • Topping:
  • 1 cup shredded cheddar cheese
  • 2 tablespoons fresh parsley chopped

Instructions
 

  • Cook potatoes: Boil cubed potatoes in salted water for 15-20 minutes until tender. Drain, return to pot, and mash with butter, warm cream, and ½ cup cheese. Season with salt and pepper. Set aside.
  • Brown beef: Heat olive oil in large skillet over medium-high heat. Add ground beef and cook 8-10 minutes, breaking apart, until browned. Drain excess fat, leaving 2 tablespoons. Season with salt and pepper.
  • Cook vegetables: Add onion and carrots to beef. Cook 5-6 minutes until softening. Add garlic and cook 1 minute. Stir in tomato paste and cook 2 minutes.
  • Make gravy: Sprinkle flour over mixture and stir to coat. Cook 1-2 minutes. Add beef broth, Worcestershire sauce, thyme, rosemary, and bay leaf. Simmer 10-12 minutes until thickened.
  • Add vegetables: Stir in peas and corn. Cook 2-3 minutes. Remove bay leaf. Adjust seasoning.
  • Assemble: Preheat oven to 400°F. Transfer meat filling to 9x13 inch baking dish. Spread mashed potatoes evenly over top. Create texture with fork.
  • Add cheese and bake: Sprinkle 1 cup cheddar over potatoes. Bake 25-30 minutes until golden and bubbling. Broil 2-3 minutes for extra browning if desired.
  • Rest and serve: Let rest 10 minutes. Garnish with parsley and serve hot.

Notes

  • Make Ahead: Assemble up to 24 hours ahead. Refrigerate covered. Add 10-15 minutes to baking time.
  • Smooth Potatoes: Use a ricer for ultra-smooth texture. Add warm cream to prevent cooling.
  • Thick Gravy: Filling should be thick enough to coat a spoon. Simmer longer if too thin.
  • Freezer-Friendly: Freeze unbaked or baked for up to 3 months. Thaw overnight before cooking.
  • Crispy Top: Drag a fork across potatoes before baking for crispy peaks.
  • Lamb Option: Use ground lamb instead of beef for traditional shepherd's pie.
  • Vegetarian: Replace meat with lentils and mushrooms. Use vegetable broth.
  • Individual Servings: Bake in ramekins for personal portions.