Funeral Potatoes Shepherds Pie (Printable)

Savory layers of creamy potatoes, ground beef, vegetables, and a crunchy cheddar topping.

# 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 (peas, carrots, corn)
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

# Directions:

01 - Preheat oven to 375°F. Grease a 9x13-inch baking dish and set aside.
02 - Boil 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 smooth. Set aside.
04 - In a large skillet, cook ground beef or lamb over medium heat until completely browned, breaking apart as needed. Drain excess fat.
05 - Add chopped onion and minced garlic to the skillet. Sauté until softened, approximately 3 minutes.
06 - Stir in frozen mixed vegetables, tomato paste, Worcestershire sauce, broth, thyme, rosemary, salt, and pepper. Simmer 5 minutes until thickened.
07 - Spread meat and vegetable mixture evenly across the bottom of the prepared baking dish.
08 - Top meat mixture with mashed potato blend, spreading to cover the filling completely and create an even surface.
09 - Combine crushed cornflakes with melted butter. Sprinkle evenly over potatoes and top with remaining cheddar cheese.
10 - Bake for 30 to 35 minutes until topping is golden brown and filling bubbles at the edges.
11 - Let casserole rest 10 minutes before serving to allow layers to set.

# Expert Tips:

01 -
  • It's two beloved dishes in one casserole, so you get creamy potato richness and savory meat filling without choosing sides.
  • The cornflake topping adds an unexpected crunch that keeps things interesting with every bite instead of feeling monochromatic.
  • People assume you spent hours on this, when you're really just layering components that come together faster than you'd expect.
  • Leftovers reheat beautifully, which means this dish actually tastes better the next day when flavors have settled.
02 -
  • Don't skip draining the cooked meat: A greasy filling will eventually seep into your potato topping and make it soggy instead of creamy.
  • Mash your potatoes while they're still hot: Cold potatoes are stubborn and develop gluey spots if you force them, while hot ones mash into silk instantly.
  • Crush those cornflakes by hand, not in a food processor: A processor turns them into powder that gets soggy, while hand-crushed ones keep their bite through baking.
03 -
  • Keep the potato topping and meat filling separate until assembly: Mixing them early means the potatoes start absorbing meat juices and becoming less distinct.
  • Use a microplane to grate fresh nutmeg over the potatoes: Just a whisper of it elevates the entire topping without anyone knowing what just made them happier.
  • Taste the meat mixture and adjust seasoning aggressively: It needs to be slightly overseasoned since the bland potatoes will mellow it out in the final dish.
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