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Loaded Shepherd’s Pie Casserole

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This loaded shepherd’s pie casserole is a comforting, crowd-pleasing twist on the classic, featuring creamy, cheesy mashed potatoes, savory beef and veggie filling, and a crispy bacon topping. It’s easy to make, perfect for family dinners or potlucks, and can be adapted for gluten-free or dairy-free diets.

Ingredients

Scale
  • 1 1/2 lbs ground beef (85% lean)
  • 1 cup yellow onion, diced
  • 1 cup carrots, diced
  • 1 cup frozen peas
  • 1 cup frozen corn
  • 3/4 cup beef broth (low sodium if preferred)
  • 2 tablespoons tomato paste
  • 1 tablespoon Worcestershire sauce
  • 3 cloves garlic, minced
  • 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried thyme)
  • 1 teaspoon kosher salt, plus more to taste
  • 1/2 teaspoon freshly ground black pepper, plus more to taste
  • 2 lbs russet potatoes, peeled and cut into chunks
  • 4 oz cream cheese, softened
  • 1/2 cup sour cream
  • 1/4 cup whole milk (plus more as needed)
  • 4 tablespoons unsalted butter, melted
  • 1 1/2 cups shredded cheddar cheese, divided
  • 2 tablespoons chopped chives or green onions
  • 1 teaspoon kosher salt (for potatoes)
  • 1/2 teaspoon black pepper (for potatoes)
  • 4 strips bacon, cooked and crumbled (optional)
  • Cooking spray or butter (for greasing casserole dish)

Instructions

  1. Place peeled and chopped potatoes in a large pot and cover with cold water. Add a generous pinch of salt. Bring to a boil over high heat, then reduce to a simmer. Cook for 15-20 minutes, or until potatoes are fork-tender.
  2. While potatoes cook, heat a large skillet over medium-high heat. Add ground beef, breaking it up as it cooks. Sprinkle with salt and pepper. Cook for 5-7 minutes, until browned and no pink remains.
  3. Add diced onion and carrots to the beef. Sauté for another 4-5 minutes, until softened. Stir in minced garlic and thyme, cooking just until fragrant (about 30 seconds). Drain excess grease if needed.
  4. Stir in tomato paste and Worcestershire sauce. Mix well. Add frozen peas and corn, then pour in beef broth. Bring to a simmer and cook for 3-4 minutes, until veggies are heated through and mixture thickens slightly. Taste and adjust seasoning. Remove from heat and let cool slightly.
  5. Drain cooked potatoes well and return to the hot pot. Mash with cream cheese, sour cream, melted butter, and milk. Stir in half of the shredded cheddar (3/4 cup) and chives or green onions. Season with salt and pepper to taste. Add more milk if needed for desired consistency.
  6. Preheat oven to 400°F (200°C). Grease a 9×13-inch casserole dish.
  7. Spread the beef filling evenly in the prepared casserole dish. Dollop mashed potatoes over the top, then use a spoon to gently spread them edge to edge. Sprinkle remaining cheddar cheese (3/4 cup) evenly over potatoes. Top with crumbled bacon if using.
  8. Bake uncovered for 25-30 minutes, until cheese is bubbly and the top is golden brown. For a crispier top, broil on high for 2-3 minutes, watching closely.
  9. Remove from oven and let sit for 10 minutes before serving. Garnish with extra chives or green onions if desired.

Notes

For gluten-free, use GF beef broth and Worcestershire sauce. For dairy-free, substitute plant-based dairy products. Let the casserole rest before serving for cleaner slices. You can assemble ahead and refrigerate before baking. Leftovers keep well and can be frozen. For a low-carb version, use mashed cauliflower instead of potatoes.

Nutrition

Keywords: shepherd's pie, casserole, loaded shepherd's pie, family dinner, comfort food, beef casserole, mashed potatoes, easy dinner, gluten-free option, make ahead

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