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Decadent Cheesecake Factory Shepherd's Pie copycat topped with creamy Parmesan mashed potatoes.

Cheesecake Factory Shepherd's Pie Recipe

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Author: Laurie Fleming
Prep Time: 30 minutes
Cook Time: 1 hour 5 minutes
Total Time: 1 hour 35 minutes
Servings: 8 Servings

Description

Recreate the rich, comforting flavor of the Cheesecake Factory Shepherd's Pie at home! This copycat recipe is decadent and perfect for dinner.

Ingredients 

Creamy Parmesan Mashed Potatoes Ingredients:

  • 3 pounds Russet Potatoes, Peeled and cubed.
  • 1/2 cup Heavy Cream
  • 4 tablespoons Butter, melted or softened.
  • 1/4 cup Parmesan Cheese
  • 1 teaspoon salt, to taste
  • 1/2 teaspoon black pepper, to taste

Filling Ingredients:

  • 1 Tbsp Olive Oil , or Butter
  • 1.5 lbs Ground Beef, Lean or regular.
  • 1 cup Yellow Onion, Finely chopped.
  • 1 cup Carrot, Finely diced.
  • 1 cup Celery, Finely diced.
  • 4 cloves Garlic, Minced.
  • 2 Tbsp Tomato Paste
  • 1.5 cups Beef Broth
  • 1 Tbsp Worcestershire Sauce
  • 1 tsp Dried Thyme,
  • 1/2 tsp Dried Rosemary
  • 1 cup Frozen Peas, or frozen vegetables (mixed)
  • 1 tsp Salt
  • 1/2 tsp Black Pepper

Instructions

  • Place cubed 3 pounds Russet Potatoes in a large pot and cover with cold, heavily salted water. Bring to a boil and cook until fork-tender (15–20 minutes).
  • Drain the potatoes completely. Return them to the pot and add the 1/2 cup Heavy Cream, 4 tablespoons Butter, and 1/4 cup Parmesan Cheese. Mash or whip until perfectly smooth and fluffy. Season generously with 1 teaspoon salt and 1/2 teaspoon black pepper. Set aside.
  • Heat the 1 Tbsp Olive Oil in a large, deep skillet or Dutch oven over medium heat. Add the 1 cup Yellow Onion, 1 cup Carrot, and 1 cup Celery. Sauté until softened (5–7 minutes). Add the 4 cloves Garlic and cook for 1 minute until fragrant.
  • Add the 1.5 lbs Ground Beef and cook, breaking it up with a spoon, until fully browned. Drain off any excess grease.
  • Stir in the t2 Tbsp Tomato Paste and cook for 2 minutes. Sprinkle in the 1 tsp Dried Thyme and 1/2 tsp Dried Rosemary.
  • Pour in the 1.5 cups Beef Broth and 1 Tbsp Worcestershire Sauce. Bring to a simmer and cook for about 5 minutes, allowing the gravy to slightly thicken.
  • Stir in the 1 cup Frozen Peas. Taste the filling and add 1 tsp Salt and 1/2 tsp Black Pepper as needed. Remove from heat.
  • Preheat your oven to 400°F (200°C). Lightly grease a large casserole dish (e.g., 9x13 inch).
  • Spread the entire savory meat filling evenly across the bottom of the dish.
  • Carefully spoon the Parmesan mashed potatoes over the meat layer. Use a fork to create peaks and ridges on the potato surface.
  • Bake for 20–25 minutes, or until the potato topping is golden brown and the filling is bubbling hot around the edges.
  • Let the pie rest for 5 minutes before serving.

Equipment

  • Skillet
  • Saucepan
  • Baking Pan

Nutrition

Serving: 1ServingCalories: 432kcalCarbohydrates: 42gProtein: 26gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 87mgSodium: 995mgPotassium: 1309mgFiber: 5gSugar: 4gVitamin A: 3220IUVitamin C: 14mgCalcium: 115mgIron: 4mg