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Creamy Scalloped Potato Shepherd’s Pie in 3 Easy Steps

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

Ingredients

Scale
  • 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

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

Nutrition

Find it online: https://www.recipesloop.com/scalloped-potato-shepherds-pie-recipe/