Description
This Cheesy Shepherd’s Pie Bake is a simple family meal that layers creamy mashed potatoes, savoury beef, rich béchamel, cheese and fresh tomatoes into one satisfying dish. It’s the kind of recipe that’s easy to adapt with what you’ve already got in the kitchen and always comes out comforting and filling.
Ingredients
Units
Scale
Mashed Potato Layer
- 5 to 6 cups of prepared mashed potatoes
Beef Filling
- 1 lb (500 g) ground beef
- 1 medium onion, finely diced
- 1 packet Shepherd’s Pie seasoning, prepared according to package directions, or homemade beef gravy
- Salt and black pepper, to taste
Béchamel Layer
- 2 to 3 cups prepared béchamel (white sauce)
Topping
- 1 1/2 to 2 cups grated cheddar cheese
- 2 medium tomatoes, thinly sliced
- 1 tsp Italian seasoning
Feel free to adjust the ingredient quantities to your own preference; this is only a guide and starting point.
Instructions
- Preheat your oven to 380⁰F (193⁰C) and lightly grease a medium baking dish or oven-safe serving dish.
- Cook 1 lb (500 g) ground beef with 1 finely diced onion until the beef is browned and the onion is soft. Drain any excess fat if needed.
- Stir in the prepared Shepherd’s Pie seasoning and gravy according to the package directions.
- Simmer for about 5 minutes until the mixture thickens slightly. Taste and season with salt and black pepper if needed.
- Spread 5 to 6 cups of prepared mashed potatoes around the bottom and sides of the baking dish, creating an even layer. This helps hold the filling together and gives every serving plenty of potato.
- Spoon the beef mixture into the centre, filling the dish about two-thirds full. Gently level the surface with the back of a spoon.
- Pour 2 to 3 cups of prepared béchamel sauce evenly over the beef, making sure it reaches the edges.
- Sprinkle 1½ to 2 cups grated cheddar cheese over the béchamel.
- Arrange 2 thinly sliced tomatoes over the cheese, then sprinkle with 1 tsp Italian seasoning.
- Bake for 30 to 35 minutes, or until the cheese is bubbling, the tomatoes have softened, and the top is lightly browned.
- Let the Shepherd’s Pie rest for 10 minutes before serving.
Notes
Prepared, tried, and tested by Corlea
