savory meat filling topped with a creamy, cheesy mashed potato crust

Ah! You’re describing Shepherd’s Pie (or Cottage Pie if made with beef). Here’s a classic, hearty version with a creamy, cheesy mashed potato topping 🥔🧀🍖

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Shepherd’s Pie with Cheesy Mashed Potato Crust

Ingredients

For the meat filling

• 1 lb ground lamb or beef

• 1 medium onion, diced

• 2 cloves garlic, minced

• 1 cup carrots, diced

• 1 cup peas (fresh or frozen)

• 2 tbsp tomato paste

• 1 cup beef or chicken broth

• 1 tsp Worcestershire sauce (optional)

• 1 tsp dried thyme or rosemary

• Salt & pepper, to taste

• 2 tbsp olive oil

For the mashed potato topping

• 3–4 medium potatoes, peeled and chopped

• 3 tbsp butter

• ¼ cup milk (or cream)

• ½ cup shredded cheddar cheese (optional: mozzarella for extra gooey)

• Salt & pepper, to taste

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Instructions

1. Make the mashed potatoes

1. Boil potatoes until tender, about 15 minutes.

2. Drain, mash with butter, milk, salt, and pepper.

3. Stir in cheese, reserving a small handful to sprinkle on top later.

2. Cook the meat filling

1. Heat oil in a skillet over medium heat.

2. Sauté onion and garlic until soft.

3. Add ground meat, cook until browned.

4. Stir in carrots, peas, tomato paste, broth, Worcestershire sauce, thyme, salt, and pepper.

5. Simmer 10–15 minutes until thickened slightly.

3. Assemble the pie

1. Preheat oven to 375°F (190°C).

2. Spread meat filling evenly in a baking dish.

3. Top with mashed potatoes, smoothing with a spatula.

4. Sprinkle the reserved cheese over the top.

4. Bake

• Bake 20–25 minutes, until the top is golden and bubbly.

• Optional: broil 2–3 minutes for extra crisp on the cheese crust.

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Tips & Variations

• Vegetarian option: Use lentils or mushrooms instead of meat

• Extra creamy topping: Mix cream cheese into the mashed potatoes

• Herbs: Fresh parsley or chives on top after baking add freshness

• Make ahead: Assemble the day before, cover, and bake when ready

This dish is warm, filling, and perfectly balanced—savory meat, soft vegetables, and cheesy potato heaven.

If you want, I can also give a slow-cooker version or a loaded, ultra-cheesy comfort-food version next.