Name: Copycat Cheesecake Factory Shepherd's Pie (Standard)
Prep time: 36 min
Cook time: 54 min
Total time: 1 h 30 min
Yield: 6
Cuisine: American
Ingredients: 1.5 lbs Ground Beef; 1 cup Carrots-diced; 1 cup Celery-diced; 1 cup Onion-diced; 1 cup Frozen Peas; 1 cup Frozen Corn; 4 tbsp Butter; 4 tbsp All-Purpose Flour; 4 cups Beef Broth; 1 tbsp Worcestershire Sauce; 1 tsp Dried Thyme; 1/2 tsp Salt; 1/4 tsp Black Pepper; 5 lbs Russet Potatoes-peeled and quartered; 1/2 cup Milk; 4 tbsp Butter; 1/4 tsp Salt; 1/8 tsp White Pepper

Recipe tier

A comforting and hearty shepherd's pie inspired by the Cheesecake Factory's version, made with ground beef, a savory gravy, and a fluffy mashed potato topping.

Total 1h 30m

Serves 6

Steps 12

Ingredients 18

Soundtrack the cook

Soul kitchen · 106 minutes

Music paced for prep, cooking, plating, and the reset after dinner.

Prep 36m Cook 54m Plate 5m Reset 10m

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Beef
1.5 lbs 680 g Ground Beef
Vegetables
1 cup 140 g Carrots-diced
1 cup 140 g Celery-diced
1 cup 140 g Onion-diced
1 cup 150 g Frozen Peas
1 cup 150 g Frozen Corn
Sauce
4 tbsp 60 mL Butter
4 tbsp 60 mL All-Purpose Flour
4 cups 950 mL Beef Broth
1 tbsp 15 mL Worcestershire Sauce
1 tsp 5 mL Dried Thyme
tsp 2.5 mL Salt
tsp 1.25 mL Black Pepper
Potatoes
5 lbs 2.27 kg Russet Potatoes-peeled and quartered
cup 120 mL Milk
4 tbsp 60 mL Butter
tsp 1.25 mL Salt
tsp 0.625 mL White Pepper

Equipment

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Instructions

🎙️ Cook with voice coach

Preheat oven to 375°F (190°C).
Brown the Ground Beef in a large skillet over medium-high heat. Drain off any excess grease.
Add the Carrots, Celery, and Onion to the skillet with the beef and cook until softened, about 5-7 minutes.
Stir in the Frozen Peas and Frozen Corn and cook for another 2-3 minutes.
To make the Sauce, melt the Butter in a saucepan over medium heat. Whisk in the All-Purpose Flour and cook for 1-2 minutes to create a roux.
Gradually whisk in the Beef Broth until smooth. Bring to a simmer, then stir in the Worcestershire Sauce, Dried Thyme, Salt, and Black Pepper.
Pour the Sauce over the beef and vegetable mixture in the skillet. Bring to a simmer and cook for 10-15 minutes, or until the sauce has thickened.
While the sauce simmers, boil the Russet Potatoes until tender, about 15-20 minutes. Drain the potatoes and return them to the pot.
Mash the potatoes with the Milk, Butter, Salt, and White Pepper until smooth and fluffy.
Pour the beef and vegetable mixture into a 9x13 inch baking dish.
Spread the mashed potatoes evenly over the top of the beef mixture.
Bake for 20-25 minutes, or until the potatoes are golden brown and the filling is bubbly.