Photo: John Autry; Styling: Leigh Ann Ross
6 servings (serving size: 2/3 cup)

Leftover mashed potatoes are mixed with white cheddar cheese to form the top crust for this British pub-food staple. Ground beef is traditionally used, but lean ground turkey will work, as well. Brown the crust under the broiler for a minute or two, if you like. 

How to Make It

Step 1

Preheat oven to 350°.

Step 2

Combine flour and butter; stir well. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add onion and carrot; sauté 5 minutes. Add mushrooms; sauté for 5 minutes or until lightly browned. Remove vegetables from skillet. Add beef to pan; cook 5 minutes or until browned, stirring to crumble. Stir in tomato paste, and cook 3 minutes. Stir in broth and pepper. Return vegetables to pan, and bring to a simmer. Stir in parsley, thyme, and salt. Add flour mixture, and cook for 1 minute or until thick, stirring constantly.

Step 3

Spoon meat mixture into an 8-inch square glass or ceramic baking dish coated with cooking spray, spreading evenly. Combine the potatoes and half of cheese; spread the potato mixture evenly over meat mixture. Top with remaining cheese. Sprinkle with paprika, if desired. Bake at 350° for 20 minutes or until bubbly.

Ratings & Reviews

July 30, 2017
How can you post a starred review, when you didn't make the recipe?

RLoushin's Review

March 28, 2011
Very hearty, delicious meal that's easy to put together. I prepared as written except used sharp cheddar (not white) and dried herbs. Even our daughter who doesn't love mushrooms really liked this. It had a beefy, earthy flavor that was a nice change from some "shepherd's pie" recipes that use frozen mixed veggies. I did serve buttered peas on the side for some green. Will definitely make again.

February 15, 2016
Do you mean, "Wow, the grammar in the teaser?"

awedewer's Review

November 28, 2010
This was a fantastic weeknight meal. I added a little worcestershire to the broth to "beef" it up some more and omitted the cheese due to dairy allergy. This was perfect comfort food for a chilly autumn night. GREAT way to use extra mashed potatoes. Will add peas next time.

TaraKay's Review

February 19, 2015

sandraevans0723's Review

January 23, 2013
Another great recipe from My Recipes i will befixing this again loved it!

BeckyJL's Review

February 08, 2012
I enjoyed the spin on our family's "traditional shepard's pie". I will definately make again.

ktleyed's Review

November 17, 2012
We all really loved this dish and have been living on the leftovers for lunch all week! Pure comfort food!

BeccaC220's Review

June 19, 2012

JenaRae's Review

April 05, 2013
I made this for a British style murder mystery that I was hosting. It was a huge hit. Plus it makes great leftovers. The mashed potatoes soak up all the juice and taste so wonderful. I have made it several times since just so I can have great leftovers to take to work for lunch. P.S. I am not a mushroom fan so I left those out.