Go Back
A steaming hot Shepherd’s Pie served in a rustic baking dish with a golden-brown mashed potato crust and fresh herb garnish.
Isabella

Best Cheesy Garlic Shepherd’s Pie

A soul-soothing masterpiece featuring a rich, savory meat filling topped with a cloud-like layer of garlic-infused mashed potatoes and a crispy sharp cheddar crust. This elevated classic balances traditional farmhouse flavors with modern, decadent touches for the ultimate comfort meal.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 25 minutes
Servings: 6
Course: Main Course
Cuisine: British
Calories: 525
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lbs Ground Lamb or Beef
  • 1 large Yellow Onion, finely diced
  • 2 medium Carrots, diced
  • 1 cup Frozen Peas
  • 6 cloves Garlic, minced divided
  • 2 tablespoons Tomato Paste
  • 1 cup Beef Broth
  • 2 tablespoons Worcestershire Sauce
  • 2.5 lbs Russet Potatoes, peeled and diced
  • 1/2 cup Heavy Cream, warmed
  • 4 tablespoons Unsalted Butter
  • 1.5 cups Sharp Cheddar Cheese, shredded divided
  • Salt, to taste
  • Freshly cracked Black Pepper, to taste

Equipment

  • large skillet
  • wooden spoon
  • Large pot for boiling potatoes
  • Potato ricer or hand masher
  • Deep baking dish (9x13 inch)
  • Fork
  • measuring cups and spoons
  • Colander

Method
 

  1. Preheat your oven to 400°F (200°C).
  2. In a large skillet over medium-high heat, brown the ground meat, breaking it apart with a wooden spoon until deeply caramelized. Drain excess fat, leaving a small amount in the pan.
  3. Add the diced onions and carrots to the skillet. Sauté until the vegetables are softened and the onions are translucent.
  4. Stir in half of the minced garlic and the tomato paste. Cook for 1-2 minutes until the garlic is fragrant and the paste darkens to a brick red.
  5. Pour in the beef broth and Worcestershire sauce. Simmer gently, scraping the bottom of the pan to release browned bits, until the sauce thickens into a glossy gravy. Stir in the peas and remove from heat.
  6. While the meat simmers, boil the diced potatoes in a large pot of salted water until tender (about 15 minutes).
  7. Drain the potatoes well and return them to the warm pot for one minute to steam off excess moisture.
  8. Mash the potatoes using a ricer or hand masher. Incorporate the butter, warm heavy cream, and the remaining minced garlic until the texture is silky.
  9. Stir half of the shredded cheddar cheese into the mashed potatoes until melted.
  10. Transfer the meat filling into a deep baking dish and spread evenly. Allow it to cool for a few minutes to prevent the mash from sinking.
  11. Carefully spread the garlic mashed potatoes over the meat layer. Use a fork to create ridges and peaks across the surface.
  12. Sprinkle the remaining cheddar cheese and a generous amount of cracked black pepper over the top.
  13. Bake for 20 to 25 minutes, or until the filling is bubbling and the potato peaks are golden brown.

Notes

To avoid a soggy pie, ensure the meat gravy is well-thickened before assembly. Always use starchy potatoes like Russets or Yukon Golds for the fluffiest topping. For a 'Cottage Pie' variation, use ground beef; for a traditional 'Shepherd's Pie,' stick with lamb. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.