Rating: 4.5 stars
29 Ratings
  • 1 star values: 1
  • 2 star values: 2
  • 3 star values: 3
  • 4 star values: 5
  • 5 star values: 18

This potato-topped shepherd’s pie gets extra flavor from the cheese and carrots that are added to the mashed potato crust. You can take a shortcut with the crust because the recipe calls for frozen mashed potatoes. There's a reason this comfort dish has remained a classic Southern staple. With its layers of beef, veggies, and mashed potatoes, it utilizes great flavors and gives off a warm, homey aroma that's enough to make everyone gather around the dinner table in no time! Everyone in the family will want seconds. This is the perfect make-ahead recipe because it can freeze for up to one month. That's 55 minutes well-spent. 

Alberta Watson, Chicago, Illinois
Recipe by Southern Living July 2008

Gallery

William Dickey; Styling: Lisa Powell Bailey

Recipe Summary

prep:
15 mins
cook:
40 mins
stand:
5 mins
total:
1 hr
Yield:
Makes 8 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Brown beef in a large nonstick skillet over medium-high heat, stirring often, 10 minutes or until meat crumbles and is no longer pink. Remove ground beef from skillet using a slotted spoon; reserve 2 Tbsp. drippings in skillet. Reduce heat to medium.

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  • Sauté onion, mushrooms, and garlic in hot drippings over medium heat 10 to 11 minutes or until tender. Stir in ground beef, peas, and next 4 ingredients. Sprinkle flour over meat mixture. Increase heat to medium-high, and cook, stirring constantly, 1 minute. Stir in tomatoes, bay leaf, and vinegar, breaking up large tomato pieces with a spoon. Reduce heat to medium, and cook, stirring often, 3 minutes or until slightly thickened. Remove bay leaf. Transfer mixture to a lightly greased 3-qt. baking dish or pan. Spoon Cheese-and-Carrot Mashed Potatoes evenly over meat mixture, smoothing with back of spoon.

  • Bake at 400° for 15 minutes or until thoroughly heated. Let stand 5 minutes before serving.

  • Note: To make ahead, prepare recipe as directed through Step Cover tightly with aluminum foil. Freeze up to 1 month. Thaw in refrigerator 24 hours. Bake at 400° for 40 minutes or until thoroughly heated, shielding with aluminum foil after 25 minutes to prevent excessive browning.

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