Creamy Scalloped Potato Shepherd’s Pie in 3 Easy Steps

Ever have one of those days where only the creamiest, heartiest comfort food will do? That’s when my scalloped potato shepherd’s pie makes its grand appearance at our family table. I came up with this dish one snowy Sunday when the kids begged for shepherd’s pie, but I was craving those rich, cheesy scalloped potatoes from my childhood. Why choose? I layered them together – savory seasoned ground beef beneath silky potato slices baked in cream until golden. Now it’s our go-to for chilly nights, potlucks, and “I need a hug in food form” moments. The best part? That magical moment when your fork breaks through the crispy potato crust into the saucy filling beneath.

Why You’ll Love This Scalloped Potato Shepherd’s Pie

Trust me, this isn’t just another casserole—it’s a game-changer for cozy family dinners. Here’s why my scalloped potato shepherd’s pie gets requested on repeat:

• Double the comfort: You get the best of both worlds—creamy scalloped potatoes meets hearty shepherd’s pie in one glorious dish
• Family-friendly magic: Even picky eaters can’t resist those cheesy potato layers hiding the savory filling underneath
• Weeknight hero: Simple ingredients come together fast, and leftovers taste even better the next day
• Customizable: Swap veggies based on what’s in your fridge or use ground turkey instead of beef—it’s forgiving!

Every bite delivers that warm, “everything’s going to be okay” feeling only the best comfort food can provide.

Ingredients for Scalloped Potato Shepherd’s Pie

Okay, let’s gather our cast of characters! The magic of this dish comes from simple, honest ingredients. Here’s exactly what you’ll need to make my favorite comfort food mashup:

• 2 lbs russet potatoes, peeled and very thinly sliced (about ⅛ inch thick)
• 1 lb ground beef or lamb (I usually go for beef, it’s what my family loves)
• 1 large onion, finely diced
• 2 carrots, peeled and diced
• 2 cloves garlic, minced
• 1 cup frozen peas (no need to thaw!)
• 2 cups beef broth
• 1 cup heavy cream
• 2 cups shredded cheddar cheese
• 2 tbsp butter
• 2 tbsp all-purpose flour
• 1 tsp Worcestershire sauce
• 1 tsp dried thyme
• Salt and pepper to taste

First thing’s first: Go ahead and preheat that oven to 375°F (190°C) before you even start chopping. It’ll be perfectly heated by the time your filling is ready!

Ingredient Notes & Substitutions

Don’t stress if you’re missing something! This recipe is super flexible. No heavy cream? Whole milk works in a pinch, though your potatoes won’t be quite as luxuriously creamy. For my gluten-free friends, just swap the all-purpose flour with your favorite 1:1 gluten-free blend—it thickens the sauce just fine. You can absolutely use ground turkey instead of beef if that’s what you have (just maybe add an extra pinch of thyme for flavor). And hey, if you’re not a cheddar person, a good melty Monterey Jack or even Gruyère would be delicious on top. The goal is comfort, not perfection!

How to Make Scalloped Potato Shepherd’s Pie

Alright, let’s get cooking! This scalloped potato shepherd’s pie comes together in three simple stages – and I promise, each step is easier than it sounds. Just follow along, and you’ll have a bubbling, golden masterpiece in no time.

Preparing the Meat Filling

First, grab that trusty skillet and brown your ground meat over medium heat. Break it up with your spoon as it cooks – we want nice little crumbles, not big chunks. Once it’s no longer pink, drain off any excess fat (this keeps things from getting greasy). Now toss in your diced onions, carrots, and minced garlic. Cook these until the onions turn translucent and the carrots start softening – about 5 minutes should do it. Sprinkle in the flour and stir like crazy for a minute to cook off that raw flour taste. Slowly pour in the beef broth and Worcestershire sauce, stirring constantly until the sauce thickens up nicely. Finally, mix in those frozen peas and season with thyme, salt, and pepper. Your filling is ready!

Assembling the Scalloped Potato Shepherd’s Pie

Here’s where the magic happens! Spread your meat mixture evenly in a 9×13 baking dish. Now for the fun part – arranging those potato slices. I like to work in overlapping rows, starting at one end and working my way across. Take your time here – the prettier your layers, the more impressive the final dish will look! Once all your potatoes are neatly arranged, slowly pour the heavy cream over everything, letting it seep down between the slices. Finally, shower that cheesy goodness all over the top – don’t be shy!

Baking and Finishing Touches

Cover your dish tightly with foil and pop it in the oven for 45 minutes. This lets the potatoes cook through without drying out. Then, remove the foil (careful of the steam!) and bake for another 15 minutes until the top is golden and bubbly. Want extra crispiness? Turn on the broiler for the last 2-3 minutes – just keep a close eye so it doesn’t burn! Let the pie rest for about 10 minutes before serving – this helps everything set up so you get perfect slices. Then dig in and enjoy your masterpiece!

Expert Tips for Perfect Scalloped Potato Shepherd’s Pie

After making this dish countless times (and eating all the “test batches”), I’ve picked up some tricks that’ll take your scalloped potato shepherd’s pie from good to can’t-stop-going-back-for-seconds amazing:

• Slice smart: Use a mandoline or sharp knife to get those potatoes uniformly thin – about the thickness of two stacked quarters. This ensures even cooking so you don’t end up with some slices mushy while others stay crunchy.
• Make-ahead magic: Assemble everything up to the baking step, cover tightly, and refrigerate overnight. Just add 10 extra minutes baking time when you’re ready!
• Cream control: Pour slowly around the edges first – this helps it distribute evenly without washing away your pretty potato arrangement.

Follow these simple tricks and you’ll have neighbors knocking for your recipe!

Serving Suggestions for Scalloped Potato Shepherd’s Pie

This hearty scalloped potato shepherd’s pie is practically a meal in itself, but I love rounding it out with a few simple sides. A crisp green salad with a tangy vinaigrette cuts through the richness perfectly—my go-to is mixed greens with apple slices and walnuts. For extra comfort, warm crusty bread is ideal for sopping up every last bit of that creamy sauce. In our house, we sometimes skip sides altogether and just serve big scoops with extra grated cheese on top—no judgment here!

Storing and Reheating

Leftovers? Lucky you! This scalloped potato shepherd’s pie keeps beautifully. Just let it cool completely, then cover tightly and refrigerate for up to 3 days. When reheating, I always use the oven – microwave ruins that perfect texture! Pop individual portions or the whole dish back in at 350°F (175°C) until piping hot, about 20-30 minutes. If the top needs crisping, a quick 2-minute broil does the trick. Pro tip: Add a splash of broth if the filling seems dry before reheating.

Scalloped Potato Shepherd’s Pie FAQs

I get so many questions about this recipe – here are the answers to the ones that pop up most often:

Nutritional Information

Here’s the breakdown for my scalloped potato shepherd’s pie – but remember, these are just estimates since ingredients can vary. Each serving (about 1/6 of the recipe) has roughly:

• Calories: 520
• Protein: 30g
• Carbohydrates: 35g
• Fiber: 4g
• Sugar: 6g
• Fat: 28g
• Sodium: 780mg

As always, these numbers are just a guide – your actual results might differ slightly depending on ingredient brands and portion sizes. Enjoy every bite!

Share Your Scalloped Potato Shepherd’s Pie

I’d love to see your masterpiece! If you make this scalloped potato shepherd’s pie, snap a photo and share it with me – tag me on social media or leave a comment on the blog. Don’t forget to rate the recipe too! Your feedback makes my day and helps others discover this cozy dish.

For more delicious recipes and cooking inspiration, check out Family Tastes.

Creamy Scalloped Potato Shepherd’s Pie in 3 Easy Steps

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

• Author: EditorVictoria
• Total Time: 85 minutes
• Yield: 6 servings 1x
• Diet: Low Lactose

Print Recipe

Pin Recipe

Description

A comforting twist on classic shepherd’s pie featuring creamy scalloped potatoes layered with savory ground meat and vegetables.

---

Ingredients

Scale 1x2x3x

• 2 lbs russet potatoes, thinly sliced
• 1 lb ground beef or lamb
• 1 large onion, diced
• 2 carrots, diced
• 2 cloves garlic, minced
• 1 cup frozen peas
• 2 cups beef broth
• 1 cup heavy cream
• 2 cups shredded cheddar cheese
• 2 tbsp butter
• 2 tbsp all-purpose flour
• 1 tsp Worcestershire sauce
• 1 tsp thyme
• Salt and pepper to taste

Cook Mode Prevent your screen from going dark

---

Instructions

1. Preheat your oven to 375°F (190°C).
2. Brown the ground meat in a large skillet over medium heat. Drain excess fat.
3. Add onions, carrots, and garlic to the skillet. Cook until vegetables soften.
4. Stir in flour and cook for one minute. Add beef broth and Worcestershire sauce. Simmer until thickened.
5. Mix in peas and season with thyme, salt, and pepper. Transfer to a baking dish.
6. Layer sliced potatoes over the meat mixture in overlapping rows.
7. Pour heavy cream over the potatoes and top with shredded cheese.
8. Cover with foil and bake for 45 minutes. Remove foil and bake 15 more minutes until golden.
9. Let rest for 10 minutes before serving.

Notes

• Slice potatoes evenly for consistent cooking
• You can prepare the dish ahead and refrigerate before baking
• Leftovers reheat well in the oven
• For crispier top, broil for the last 2-3 minutes

• Prep Time: 25 minutes
• Cook Time: 60 minutes
• Category: Main Course
• Method: Baked
• Cuisine: American

Nutrition

• Serving Size: 1/6 of recipe
• Calories: 520
• Sugar: 6g
• Sodium: 780mg
• Fat: 28g
• Saturated Fat: 16g
• Unsaturated Fat: 9g
• Trans Fat: 1g
• Carbohydrates: 35g
• Fiber: 4g
• Protein: 30g
• Cholesterol: 105mg

For more recipes follow me in page Facebook and Pinterest.