This Easy Family-size Shepherd’s Pie with a Cheesy Middle Layer is a heart-warming dish that’s become a true family favorite.
Whipped, buttery mashed potatoes over a flavorful, beef-and-veggie filling layered between a gooey, melting cheese.
Cheese here is my signature touch. It makes the Shepherd’s pie so rich and delicious. Cutting a piece of pie and seeing the cheese oozing out from under the potatoes. What a great sight!
Trust me, cheese is an important ingredient. Cheese makes everyone ask for more!
It’s cozy, satisfying, and simple enough for busy weeknights. It’s a dream come true.
Moms love it because the family is full and there are leftovers the next day. Children love it because it’s delicious and looks fun. Dads are just happy there’s food on the table.
Ingredients for Family-size Shepherd’s Pie
Here are the ingredients for this delicious Shepherd’s pie. The best part is that there would be enough for two dinners!
So without any further ado, let’s go!
2 lb ground beef or lamb: Either works well, but choose a ground meat with some fat (85/15 or even 75/25). Because it will be cooked down, the amount of fat will prevent the filling from drying out.
1 red onion, finely chopped: White or yellow onions both work.
2 small carrots (or 1 large), diced: A great way to add vegetables to kids’ meals. Dice slightly larger if you want a bit of crunch.
2 tbsp olive oil: Avocado oil or another neutral oil works too.
1 tsp garlic salt: Lawry’s is my favorite garlic salt. I put it in on everything. Use it carefully; it’s quite strong.
1 tsp chili powder: Adds a mild kick without making it spicy.
1 cup frozen petite peas: Fresh or canned peas can also be used.
1 cup chicken or beef bouillon: to add moisture to the beef and veggies filling.
4 or more garlic cloves, finely chopped or mashed: added at the end of cooking the beef and veggie filling for ultimate flavor.
8 medium golden potatoes: My favorite for mashing because they’re naturally buttery. Additionally, Yukon Gold or similar potatoes could be substituted.
1 stick salted butter: Added to the mashed potatoes for richness and flavor. If using unsalted butter, adjust the amount of salt accordingly.
¼ cup heavy whipping cream: Warm before adding to the potatoes to keep them smooth and creamy.
Swiss cheese (sliced or shredded): Use about 1½ cups, layered between the meat and potatoes. Any melty cheese works, but Swiss is my favorite for this recipe.
How to make the Cheesy Family-size Shepherd’s Pie
So I cook the meat filling first to give it time to cool down. That way, when I put cheese on it, it doesn’t melt right away. Then I follow with the mashed potatoes. They tend to cool down rather quickly, so they don’t pose any problems when I place them over the cheese. Finally, I sprinkle more cheese on top for extra yumminess.
Prepare the meat filling.
Heat olive oil in a large pan over medium heat
Add the chopped onions, then the carrots. Cook until softened.
Add ground meat, breaking it with a large a spoon. Make sure to cook it thoroughly.
Season with the garlic salt, black pepper, and chili powder.
Follow with frozen peas and the bouillon.
Finish with the freshly mashed garlic.
Set aside.
Prepare the potatoes
Peel and chop the potatoes into even pieces.
Boil in salted water until fork-tender.
Drain well, then mash with butter and warm heavy cream until smooth. Set aside.
Assemble the pie:
Preheat the oven to 375°.
In a 9×13 oven-safe dish, spread the beef and veggie mix evenly.
Layer the cheese directly on the meat. Add as much cheese as desired!
Follow with the mashed potatoes, and sprinkle more cheese on top.
Bake:
Bake, uncovered, for 35 to 40 minutes, until the top is lightly golden.
Wait for 10 minutes before serving.
Enjoy!
Tips for the Perfect Shepherd’s Pie
What makes the Family-size Shepherd’s Pie with Cheese Layer so easy and cozy for a weeknight dinner?
Cheese Layer Tip: Place the cheese between the meat and potatoes. This keeps it melty and adds extra flavor to the pie.
Don’t Over-Mash: A slightly textured potato yields a better crust on top. You could also add more cheese to the mashed potatoes for extra yumminess.
Seal the Edges: Make sure to spread the potatoes to the edges. This is an important step to prevent the pie from bubbling over.
Make-Ahead Friendly: Assemble earlier in the day and bake when ready. Or better yet, bake it the day before. Shepherd’s pie is notoriously better the next day (you didn’t hear this from me.)
Freezer Friendly: Freeze before baking for up to 2 months.
Family-size Shepherd’s Pie FAQ
Can I make this ahead of time? Yes. Because all the ingredients are already cooked, you could easily assemble, cover, and refrigerate up to 24 hours before baking.
What cheese works best? Choose a mildly strong cheese to balance the flavors of the potatoes and meat. Swiss is my favorite, but sharp cheddar, mozzarella, or a blend could also be used instead.
Can I use ground turkey? Yes, in my opinion, turkey works well with any recipe that calls for red meat. Just make sure to add a bit more seasoning, such as paprika and sage.
Notes for Busy Families
This recipe for Family-size Shepherd’s Pie makes enough for dinner and leftovers the next day. That’s actually one of the reasons I love this recipe so much.
It’s kid-friendly, freezer-friendly, and perfect for cozy weeknights.
Additionally, you could serve it when company comes over. It will very presentable on dinner table!
Finally, you could serve the Easy Family-size Shepherd’s Pie with a simple salad and garlic bread. That way, it will stretch even more days or for bigger families!
Easy Family-size Shepherd’s Pie With Cheese Layer
Ingredients
- 2 lb ground beef or lamb: Either works well. Choose a ground meat with some fat
- 1 red onion chopped
- 2 small carrots diced
- 2 tbsp olive oil
- 1 tsp garlic salt
- 1 tsp chili powder
- 1 cup frozen petite peas
- 1 cup chicken or beef bouillon
- 4 or more garlic cloves
- 8 medium golden potatoes
- 1 stick salted butter
- ¼ cup heavy whipping cream
- Swiss cheese
Instructions
Prepare the meat filling.
- Heat olive oil in a large pan over medium heat
- Add the chopped onions, then the carrots. Cook until softened.
- Add ground meat, breaking it with a large a spoon. Make sure to cook it thoroughly.
- Season with the garlic salt, black pepper, and chili powder.
- Follow with frozen peas and the bouillon.
- Finish with the freshly mashed garlic.
- Set aside.
Prepare the potatoes
- Peel and chop the potatoes into even pieces.
- Boil in salted water until fork-tender.
- Drain well, then mash with butter and warm heavy cream until smooth. Set aside.
Assemble the pie:
- Preheat the oven to 375°.
- In a 9×13 oven-safe dish, spread the beef and veggie mix evenly.
- Layer the cheese directly on the meat. Add as much cheese as desired!
- Follow with the mashed potatoes, and sprinkle more cheese on top.
Bake:
- Bake, uncovered, for 35 to 40 minutes, until the top is lightly golden.
- Wait for 10 minutes before serving.
- Enjoy!