Funeral Potatoes Shepherds Pie (Print Version)

Comforting casserole blending creamy cheesy potatoes and savory meat-vegetable layers for satisfying meals.

# What You'll Need:

→ Potato Topping

01 - 2 lbs russet potatoes, peeled and cubed
02 - 4 tablespoons unsalted butter
03 - 3/4 cup sour cream
04 - 1/3 cup whole milk
05 - 1 cup shredded cheddar cheese
06 - 1/2 teaspoon garlic powder
07 - 1/2 teaspoon salt
08 - 1/4 teaspoon black pepper

→ Meat and Vegetable Base

09 - 1 lb ground beef or lamb
10 - 1 small onion, finely chopped
11 - 2 cloves garlic, minced
12 - 1 cup frozen mixed vegetables
13 - 2 tablespoons tomato paste
14 - 1 tablespoon Worcestershire sauce
15 - 1/2 cup beef or chicken broth
16 - 1/2 teaspoon dried thyme
17 - 1/2 teaspoon dried rosemary
18 - Salt and pepper to taste

→ Crunchy Topping

19 - 2 cups cornflakes, lightly crushed
20 - 2 tablespoons melted butter
21 - 1/2 cup shredded cheddar cheese

# How to Make It:

01 - Preheat oven to 375°F. Grease a 9x13-inch baking dish with butter or cooking spray.
02 - Boil peeled and cubed potatoes in salted water until fork-tender, approximately 15 minutes. Drain thoroughly.
03 - Mash cooked potatoes with butter, sour cream, milk, cheddar cheese, garlic powder, salt, and pepper until achieving a smooth consistency. Set aside.
04 - Cook ground beef or lamb in a large skillet over medium heat until completely browned. Drain excess fat from the skillet.
05 - Add chopped onion and minced garlic to the skillet. Sauté for approximately 3 minutes until softened and fragrant.
06 - Stir frozen mixed vegetables, tomato paste, Worcestershire sauce, broth, thyme, and rosemary into the meat mixture. Season with salt and pepper. Simmer for 5 minutes until the mixture thickens.
07 - Spread the meat and vegetable mixture evenly across the bottom of the prepared baking dish.
08 - Top with the mashed potato mixture, spreading it to completely cover the filling layer.
09 - Combine crushed cornflakes with melted butter. Sprinkle evenly over the potato layer and top with remaining cheddar cheese.
10 - Bake for 30-35 minutes until the topping is golden brown and the filling bubbles at the edges of the dish.
11 - Remove from oven and allow the casserole to rest for 10 minutes before serving.

# Expert Advice:

01 -
  • It pulls double duty as comfort food, giving you that cheesy potato indulgence layered with savory meat filling so nobody feels shortchanged.
  • The cornflake topping adds an unexpected crunch that keeps things interesting and honestly makes the whole casserole feel a little fancier than it has any right to be.
  • Feeds six people without requiring you to juggle multiple pans, which means less cleanup and more time actually enjoying dinner together.
02 -
  • Do not skip draining the fat from the meat, because a greasy filling will seep up through the potatoes and make them soggy instead of creamy.
  • The potato topping needs to be smooth and spreadable, so if it feels too stiff after mixing add just a splash more milk rather than assuming something went wrong.
  • Let the casserole rest after baking because it needs those ten minutes to set, otherwise you will end up with a delicious but sloppy situation that falls apart when you serve it.
03 -
  • Make the meat filling and mashed potatoes ahead of time if your day is hectic, then assemble and bake when guests arrive so the house smells incredible when they walk in.
  • Crush the cornflakes by hand right before baking instead of in advance so they stay crispy and do not absorb butter and turn soggy during storage.
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