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Easy Cheesy Sheppard’s Pie

This Easy Cheesy Shepherd’s Pie recipe is a simple version of the classic meat and vegetable comfort food casserole topped with cheesy mashed potatoes.

Prep Time:  30 mins

Cooking Time:  25 mins

Serves:  6

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Ingredients

Potato Topping:

  • 1 1⁄2 pounds Russet potatoes, peeled and cut into 1-inch pieces
  • 1⁄2 pound parsnips, peeled and cut into 1-inch pieces
  • 1⁄4 cup Frigo® Whole Milk Ricotta
  • 1⁄4 cup Frigo® Fresh Grated Parmesan
  • 1⁄4 cup half and half
  • 1⁄4 teaspoon kosher salt
  • 1⁄4 teaspoon freshly ground black pepper

Meat Filling:

  • 2 tablespoons vegetable oil
  • 1 medium white onion, chopped small
  • 2 carrots, peeled and grated
  • 2 cups mushrooms, chopped small
  • 1 teaspoon salt
  • 1⁄2 teaspoon fresh ground black pepper
  • 1 1⁄2 pounds ground beef
  • 1⁄2 cup red wine or beef broth
  • 2 cloves garlic, grated
  • 2 teaspoons tomato paste
  • 1 teaspoon Worcestershire sauce
  • 1 cup Frigo® Low Moisture Whole Milk Mozzarella
  • 2 tablespoons Frigo® Fresh Grated Parmesan
  • 2 teaspoons fresh rosemary leaves, minced
  • 1 teaspoon fresh thyme leaves, minced
  • 1⁄2 cup fresh or frozen corn kernels
  • 1⁄2 cup fresh or frozen peas

Toppings:

  • 2 tablespoons Frigo® Fresh Grated Parmesan

Directions

Preheat the oven to 400°F.

Place the peeled and cut up potatoes and parsnips in a medium saucepan and cover with cold water. Set over high heat, cover and bring to a boil. Once boiling, uncover and cook until fork tender, approximately 15 minutes. Drain the potatoes in a colander and return to the saucepan. Mash them and then add the Frigo® Whole Milk Ricotta, Frigo® Fresh Grated Parmesan, half and half, salt and black pepper. Continue to mash until smooth and well combined.

While the potatoes are cooking, prepare the filling. In large sauté pan, add the vegetable oil and set over medium-high heat. Once the oil shimmers, add the onion and sauté just until they begin to turn translucent approximately 5 minutes. Add the carrots, mushrooms, salt, and black pepper and stir to combine. Cook until carrots sweat out most of their water and mushrooms start to lightly brown, about 5 minutes. Add the beef, wine or beef broth, garlic, tomato paste, and Worcestershire sauce and cook until browned and cooked through, approximately 5 minutes. Turn heat off and fold in Frigo® Low Moisture Whole Milk Mozzarella, Frigo® Fresh Grated Parmesan, rosemary, thyme, corn, and peas.

Grease an 11×7-inch glass baking dish or six 8-ounce mini crocks. Add the meat mixture to your pan, spreading evenly across the dish. Top with the mashed potato mixture, starting around the edges to create a seal to prevent the mixture from bubbling up and smooth with a rubber spatula. With a fork, run tines over the top to create channels to hold the cheese. Sprinkle with 2 tablespoons Frigo® Fresh Grated Parmesan. Place on a parchment lined half sheet pan on the middle rack of the oven and bake for 25 minutes or just until the potatoes begin to brown.

Remove to cool slightly before serving.

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