Ground Beef and Cheddar Potato Pie Recipe

When the weather cools and you’re craving something hearty, few dishes hit the spot like a Ground Beef and Cheddar Potato Pie. This comforting recipe combines tender ground beef, sautéed vegetables, and creamy mashed potatoes, all baked together under a golden cheddar topping. It’s the perfect meal for cozy weeknights, family dinners, or holiday gatherings when you want a dish that feels like a warm hug. Inspired by classic shepherd’s pie, this version introduces a richer, cheesier layer that adds a modern twist while keeping all the nostalgic flavors intact. It’s a meal that speaks of home—simple, satisfying, and deeply flavorful.

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Why You’ll Love This Recipe

If you love comfort food that’s easy to make and guaranteed to please a crowd, this Ground Beef and Cheddar Potato Pie is exactly what you need. Here’s why it stands out:

• Ultimate comfort food: A creamy, cheesy topping over savory beef filling makes every bite irresistible.

• Family-friendly: Even picky eaters won’t say no to this cheesy potato masterpiece.

• Make-ahead option: You can assemble the pie in advance and bake it later—perfect for busy days.

• Budget-friendly ingredients: Made with simple pantry staples like potatoes, cheese, and ground beef.

• Customizable: Easily adjust vegetables and seasonings to your taste.

This dish has the soul of a homestyle classic but with an added layer of indulgence from melted cheddar cheese.

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Ingredients

For the Beef Filling

• 1 lb (450 g) ground beef

• 1 tablespoon olive oil

• 1 medium onion, finely chopped

• 2 cloves garlic, minced

• 1 cup carrots, diced

• 1 cup peas (fresh or frozen)

• 1 tablespoon tomato paste

• 1 tablespoon Worcestershire sauce (optional substitute: soy sauce for umami flavor)

• 1 teaspoon dried thyme

• 1 teaspoon paprika

• Salt and pepper to taste

• ½ cup beef broth

For the Mashed Potato Topping

• 2 lbs (900 g) potatoes, peeled and cubed

• 4 tablespoons unsalted butter

• ½ cup milk (more as needed for desired texture)

• 1 cup shredded sharp cheddar cheese (divided)

• Salt and pepper to taste

For Garnish

• Fresh parsley or chives, chopped (optional)

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Directions

1. Prepare the Potatoes

Start with the foundation of this comforting dish—the mashed potato topping. The potatoes should be creamy yet firm enough to hold their shape over the beef layer, so texture is everything here.

Begin by adding the cubed potatoes to a large pot, ensuring there’s enough cold water to cover them completely. Using cold water helps the potatoes cook evenly from the inside out. Place the pot over medium-high heat and bring the water to a boil. Once it starts bubbling, reduce the heat slightly to maintain a gentle boil. Let the potatoes cook for 15–20 minutes, or until a fork easily slides into them. Undercooked potatoes can result in lumpy mash, so check a few cubes for tenderness before removing from the heat.

Once cooked, drain the potatoes thoroughly in a colander, shaking off any excess water. Immediately return them to the warm pot—this step allows any remaining moisture to evaporate, ensuring your mash won’t be watery. Add unsalted butter, warm milk, half of the shredded cheddar cheese, salt, and pepper. The butter should melt into the potatoes easily, creating a smooth and velvety texture.

Use a potato masher or a ricer to mash everything until creamy. Avoid over-mixing with an electric mixer, as this can make the potatoes gummy instead of fluffy. Adjust the milk gradually to reach your preferred consistency—creamy but not too loose. Taste and adjust seasoning as needed. Once perfectly smooth, set the mashed potatoes aside, covering the pot to keep them warm while you prepare the beef filling.

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2. Cook the Beef Filling

Now it’s time to create the hearty, flavorful base of your Ground Beef and Cheddar Potato Pie. Preheat your oven to 375°F (190°C) so it’s ready when you assemble the dish.

In a large skillet or sauté pan, heat olive oil over medium heat. When the oil shimmers, add the finely chopped onion. Sauté for 3–4 minutes until the onion turns translucent and fragrant, forming the aromatic base of your filling. Next, add the minced garlic, diced carrots, and peas. Stir and cook for another 3–5 minutes, allowing the vegetables to soften slightly while absorbing the onion and garlic flavors.

Add the ground beef to the skillet, breaking it up with a wooden spoon as it browns. Continue cooking until there’s no pink left, usually about 5–7 minutes. Drain any excess fat if necessary, but leave a bit in the pan for flavor and moisture. Once the beef is cooked through, it’s time to season.

Stir in tomato paste, which adds depth and richness to the filling. Follow with Worcestershire sauce—or soy sauce if you prefer a non-traditional but equally savory umami flavor—along with dried thyme, paprika, salt, and black pepper. These spices and seasonings build a comforting, well-rounded profile that complements the creamy potato layer.

Pour in beef broth, stirring to combine. Let the mixture simmer for 5–7 minutes, uncovered, until it thickens slightly. This step allows the flavors to meld together and the sauce to reduce, ensuring the filling isn’t too watery when baked. You’re aiming for a moist but cohesive mixture that holds its shape. Once thickened, remove the pan from the heat and allow it to cool slightly while you prepare to assemble the pie.

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3. Assemble the Pie

Assembling the Ground Beef and Cheddar Potato Pie is where the layers of comfort come together. Choose a baking dish about 9×9 inches or similar in size. Lightly grease the dish with a small amount of butter or nonstick spray to prevent sticking.

Begin by spooning the cooked beef mixture evenly into the bottom of the baking dish. Use the back of your spoon to smooth the surface and press it down lightly. This will form a sturdy base that supports the topping.

Next, layer the mashed potatoes over the beef filling. The key to an even spread is to place dollops of mashed potatoes across the top, then gently spread them with a spatula. Avoid pressing too hard—just glide the spatula until the beef is fully covered. The goal is to create a smooth surface that seals in all the delicious filling underneath.

For the final touch before baking, sprinkle the remaining cheddar cheese evenly over the mashed potato layer. This cheese will melt beautifully in the oven, forming a golden, bubbly crust that gives the pie its irresistible appearance and flavor.

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4. Bake

Once assembled, place the dish in your preheated oven (375°F or 190°C). Bake for 25–30 minutes, or until the top is a rich golden brown and the edges are bubbling. During this time, the cheese melts into the potatoes while the beef filling continues to absorb flavor and thicken slightly.

If you want a crispier, more caramelized topping, switch your oven to the broil setting for the final 2–3 minutes of baking. Keep a close eye during this step—broiling can quickly turn golden to burnt if left unattended. The ideal result is a slightly crisp, cheesy crust that contrasts beautifully with the soft, creamy mashed potatoes beneath it.

As the pie bakes, your kitchen will fill with a mouthwatering aroma of roasted cheddar, seasoned beef, and buttery potatoes—a sure sign that something comforting and delicious is on its way.

When done, remove the pie from the oven and place it on a heat-safe surface. It may be tempting to dig in immediately, but patience is key here. Let the pie rest for about 10 minutes before serving. This short cooling time allows the layers to firm up slightly, making it easier to slice and serve clean portions.

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5. Serve

Serving this Ground Beef and Cheddar Potato Pie is pure satisfaction. Use a large serving spoon or a spatula to scoop out generous portions, ensuring you get both the beef filling and a good layer of mashed potatoes with every serving.

For a fresh finishing touch, sprinkle chopped parsley or chives over the top just before serving. The herbs add a bright pop of color and a subtle freshness that balances the richness of the dish.

Tips for the Best Ground Beef and Cheddar Potato Pie

1. Use Yukon Gold or Russet Potatoes: These types make the fluffiest, creamiest mashed potatoes.

2. Don’t Overwork the Potatoes: Over-mixing can make them gluey; mash just until smooth.

3. Add More Veggies: Corn, green beans, or mushrooms can easily be added to the filling for extra texture and nutrition.

4. Make It Ahead: Prepare the filling and potatoes separately, assemble the pie, then refrigerate. Bake when ready to serve.

5. Freeze for Later: This pie freezes well—just cover tightly and freeze for up to 2 months. Reheat directly from frozen in the oven.

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Serving Suggestions

This Ground Beef and Cheddar Potato Pie is a meal on its own, but you can pair it with a few simple sides to make it even more special:

• Fresh Garden Salad: The crisp freshness balances the creamy richness of the pie.

• Roasted Green Beans or Broccoli: A nutritious and colorful contrast.

• Homemade Dinner Rolls: Perfect for soaking up the flavorful beef sauce.

• Apple Coleslaw: Adds a sweet, tangy crunch that complements the savory filling.

If serving for a family gathering or potluck, add a light dessert like apple crisp or vanilla pudding for a comforting finish.

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Storage and Reheating

Refrigerator:
Store leftovers in an airtight container for up to 3 days.

Freezer:
To freeze, let the pie cool completely, then wrap tightly in foil or freezer-safe wrap. It keeps well for up to 2 months.

Reheating:

• From the fridge: Warm in the oven at 350°F (175°C) for 20 minutes.

• From frozen: Bake at 375°F (190°C) for 45–50 minutes until hot throughout.

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Healthier Variations

You can easily make this comforting pie lighter or adjust it to meet dietary preferences without sacrificing flavor.

• Swap the beef: Use ground turkey or chicken for a leaner option.

• Use cauliflower mash: Substitute mashed potatoes with mashed cauliflower for a low-carb twist.

• Reduce cheese: Cut down the cheddar or replace with a lighter cheese option.

• Add lentils: Mix cooked lentils into the filling for added fiber and nutrition.

These changes make the dish adaptable for various diets while keeping it hearty and satisfying.

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How to Customize the Flavor

While this recipe is delicious as is, here are some ways to make it uniquely yours:

• Spice it up: Add a pinch of cayenne pepper or red chili flakes for subtle heat.

• Smoky flavor: Use smoked paprika instead of regular.

• Herb twist: Add fresh rosemary or parsley to the filling for an herbal lift.

• Cheese variations: Try a mix of cheddar and mozzarella for extra stretch, or use Monterey Jack for a milder flavor.

Small tweaks can completely transform the flavor, making it exciting every time you cook it.

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Frequently Asked Questions

1. Can I use instant mashed potatoes instead of fresh?

Yes, if you’re short on time, instant mashed potatoes can work. Prepare them according to package instructions but make them slightly thicker to hold up as a pie topping. However, freshly mashed potatoes always provide the best flavor and texture.

2. What kind of beef is best for this recipe?

Use 85–90% lean ground beef for the ideal balance between flavor and richness. If you use leaner beef, consider adding a small drizzle of olive oil to maintain moisture.

3. Can I make this recipe vegetarian?

Absolutely. Substitute the ground beef with cooked lentils, crumbled tofu, or a plant-based meat alternative. Use vegetable broth instead of beef broth.

4. Why is my mashed potato layer sinking into the beef filling?

This usually happens if the filling is too watery. Let the beef mixture simmer until thick before layering, ensuring it has reduced enough to hold its shape.

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