Loaded Shepherd’s Pie (Cottage Pie)

Steps

1. 1

   Preheat the oven to 375°F (190 °C) (190°C (375 °F)). Lightly grease a baking dish or pie plate and set it aside.

2. 2

   Heat a skillet over medium-high heat. Add the ground beef and finely diced onion, then cook until the beef is fully browned and no longer pink and the onion is tender, about 7–10 minutes. Drain away excess grease.

   Start 10-minute timer
3. 3

   Add the minced garlic, tomato paste, Worcestershire sauce, beef bouillon, Italian seasoning or thyme, salt, and black pepper to the skillet. Stir thoroughly so the seasonings and tomato paste coat the beef.

4. 4

   Pour in the beef broth. Stir and simmer the meat mixture for 3–5 minutes, until the liquid reduces and the sauce thickens enough to lightly cling to the beef.

   Start 5-minute timer
5. 5

   While the meat cooks, place the warm mashed potatoes in a separate bowl. Add the sour cream or heavy cream and garlic powder, then fold until the potatoes are smooth and creamy. Season with salt and black pepper to taste.

6. 6

   Spread the mashed potatoes evenly across the bottom of the greased baking dish or pie plate, creating a level base.

7. 7

   Spoon the seasoned ground beef mixture over the potatoes and spread it into an even layer.

8. 8

   Cover the beef generously with the shredded sharp cheddar cheese, distributing it evenly from edge to edge.

9. 9

   Bake uncovered at 375°F (190 °C) (190°C (375 °F)) for 15–20 minutes, until the cheese is melted and bubbling. For a more deeply browned top, broil on high for 3–4 minutes instead, watching closely so the cheese does not burn.

   Start 20-minute timer
10. 10

    Remove the pie from the oven and garnish with the freshly sliced green onions or chives. Serve warm.