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Cheesecake factory shepherd's pie copycat recipe

Cheesecake Factory Shepherd's Pie Recipe

Linda Cain
If you're wondering what to serve alongside a comforting Shepherd's Pie from the Cheesecake Factory, you're in for a treat.
Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Course Main Course
Cuisine American
Servings 6
Calories 570 kcal

Equipment

  • Oven

Ingredients
  

  • 2 ½ lb. 1.1 kg Yukon Gold potatoes, peeled and cut into 1-inch (2.5 cm) chunks
  • 5 tablespoons butter cut into cubes
  • ½ cup 120 ml / 4 fl oz whole milk
  • ½ cup 45 g / 1.6 oz freshly grated Parmesan cheese
  • 2 teaspoons salt divided
  • ½ teaspoon freshly ground black pepper
  • 1 tablespoon sour cream optional, for extra creaminess
  • 4 tablespoons butter
  • 1 ½ lb. 700 g / 24 oz lean ground beef
  • 2 medium yellow onions diced
  • 2 garlic cloves minced
  • 2 cups 200 g / 7 oz sliced cremini or button mushrooms
  • 1 ½ cups 210 g / 7.4 oz fresh or frozen peas
  • 2 medium carrots diced
  • 1 medium zucchini sliced
  • 2 cups 500 ml / 16 fl oz low-sodium beef broth
  • 1 tablespoon Worcestershire sauce
  • 3 tablespoons all-purpose flour
  • 1 ½ teaspoons kosher salt
  • ¾ teaspoon freshly ground black pepper
  • 1 teaspoon tomato paste optional, for richness

Instructions
 

  • Start by placing the peeled and diced Yukon Gold potatoes in a large pot. Fill it with cold water just enough to cover the potatoes. Add a teaspoon of salt. Bring the mixture to a boil over medium-high heat. Cook for around 15-20 minutes, or until the potatoes are fork-tender. Drain and return the potatoes to the warm pot. Add the butter, milk, and Parmesan. Mash until smooth and creamy. Season with salt, pepper, and if you desire, the sour cream.
  • While the potatoes are cooking, heat the butter in a large skillet over medium heat. Add the diced onions and sauté for about 5 minutes until translucent. Next, stir in the minced garlic. After a minute, add the ground beef. Cook until browned, breaking it apart with your spatula.
  • Once the beef is browned, toss in the mushrooms, carrots, and zucchini. Cook for about 5-7 minutes, stirring occasionally until the veggies soften. Add the peas last as they require less cooking time.
  • Sprinkle the flour over the meat and veggie mixture while stirring. This will help create a thicker filling. Gradually pour in the beef broth and Worcestershire sauce. Stir continuously until the mixture starts to thicken. Season with the remaining salt and pepper, and incorporate tomato paste if you're using it.
  • Preheat your oven to 400°F (200°C). Transfer the meat filling into a baking dish, spreading it out evenly. Top generously with the creamy mashed potatoes. Use a fork to create a textured surface. This will help create holes for a crispy topping.
  • Place the dish in the oven and bake for about 25-30 minutes, or until the top is golden brown. If you’d like a crunchier top, switch to broil for the last few minutes—just keep a close eye to prevent burning.

Notes

  • Choose Quality Meat: Use fresh, lean ground beef for the best flavor. Consider grass-fed options, which tend to have a richer taste.
  • Don’t Skip the Cheese: The Parmesan in the mashed potatoes is key. It amplifies the creaminess and offers a delightful punch of flavor.
  • Customize the Vegetables: Feel free to use seasonal veggies. Bell peppers, corn, or spinach could make great substitutions.
  • Use Homemade Broth: If time allows, prepare your own beef broth. It adds a depth of flavor that store-bought options may lack.
  • Let it Rest: Allow the finished pie to sit for about 10 minutes before serving. This helps the filling to settle and makes slicing easier.

Nutrition

Calories: 570kcalCarbohydrates: 40gProtein: 34gFat: 30gSodium: 760mgFiber: 5g
Keyword Cheesecake factory shepherd's pie recipe
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