Cheesy Beef and Mashed Potato Pie

Cheesy Beef and Mashed Potato Pie

A golden pastry crust holds savory ground beef, creamy mashed potatoes, and bubbling cheddar cheese. This hearty pie makes a comforting family dinner.

Servings: 6–8 | Prep: 30 minutes | Bake: 35–40 minutes, plus prebaking the crust

Ingredients

Pie crust: Use 1 unbaked deep-dish 9-inch pie crust, homemade or refrigerated.

Ground beef: You’ll need 1½ pounds lean ground beef. Drain excess grease after browning.

Onion and garlic: Prepare 1 small onion, finely diced, and 3 garlic cloves, minced.

Tomato paste: Use 1 tablespoon to give the beef filling a deeper, richer flavor.

Flour: Measure 2 tablespoons all-purpose flour to thicken the gravy.

Beef broth: Use ¾ cup low-sodium beef broth, plus a little extra if needed.

Worcestershire sauce: Add 1 tablespoon for savory flavor.

Seasonings: Measure ½ teaspoon dried thyme, ½ teaspoon salt, and ½ teaspoon black pepper. Adjust the salt to taste.

Potatoes: Peel 2 pounds Yukon Gold potatoes and cut them into evenly sized chunks.

Butter and milk: Use 3 tablespoons butter and ⅓ cup warm whole milk for the mashed potatoes.

Cheddar cheese: Shred 1½ cups sharp cheddar cheese. Freshly shredded cheese melts smoothly.

Optional garnish: Have 1 tablespoon chopped fresh parsley ready for serving.

Instructions

Preheat the oven. Set the oven to 400°F (200°C). Place your deep-dish pie plate on a rimmed baking sheet to catch any drips.

Prepare the crust. Fit the pastry into the pie plate, crimp the edges, and refrigerate for 15 minutes.

Prebake the pastry. Line the chilled crust with parchment and fill with pie weights. Bake for 15 minutes, remove the parchment and weights, then bake for another 5 minutes.

Lower the temperature. Reduce the oven to 375°F (190°C). Set the partially baked crust aside while you prepare the filling.

Cook the potatoes. Place the potato chunks in a saucepan and cover with cold water. Bring to a boil, then simmer for 15–20 minutes, until fork-tender.

Drain thoroughly. Drain the potatoes and return them to the warm saucepan. Let them stand off the heat for 1–2 minutes so excess moisture evaporates.

Mash until creamy. Add the butter, then gradually mash in the warm milk. Season to taste with a little additional salt and pepper, keeping the potatoes thick enough to hold their shape.

Brown the beef. Cook the ground beef and onion in a large skillet over medium-high heat, breaking the meat into small crumbles. Cook thoroughly and drain excess grease.

Add the aromatics. Stir in the garlic and cook for 30 seconds. Add the tomato paste and cook, stirring, for another minute.

Thicken the filling. Sprinkle the flour evenly over the beef. Stir for 1 minute so no dry flour remains.

Make the gravy. Gradually stir in the broth, Worcestershire sauce, thyme, salt, and pepper. Simmer for 3–5 minutes, until thick and moist without loose liquid pooling in the skillet.

Fill the crust. Let the beef mixture cool for about 5 minutes, then spoon it into the prebaked pastry. Spread it evenly without packing it down firmly.

Add the potatoes. Spoon small portions of mashed potatoes over the beef. Gently spread them into an even layer, leaving a little room below the pastry rim.

Top and bake. Sprinkle the cheddar over the potatoes. Bake for 35–40 minutes, until the center is hot and the cheese is melted and golden. Shield the pastry edges with foil if they brown quickly.

Rest before slicing. Let the pie stand for 15–20 minutes to help the layers settle. Garnish with parsley, if using, and serve in generous wedges.

Variation

Mushroom beef pie: Cook 8 ounces finely chopped mushrooms with the beef and onion. Let their released moisture evaporate before adding the flour.

Vegetable version: Stir ¾ cup thawed peas and carrots into the thickened beef filling before assembling the pie.

Different cheese: Replace half the cheddar with Monterey Jack for a milder topping, or use pepper Jack for gentle heat.

Crustless option: Skip the pastry and assemble the layers in a greased 2-quart baking dish. Bake until hot throughout and golden on top.

Storage

Refrigerate promptly. Refrigerate leftovers within 2 hours of baking. Store covered or in airtight containers for 3–4 days.

Reheat individual slices. Cover loosely with foil and warm in a 350°F (175°C) oven until piping hot throughout. Remove the foil near the end to refresh the cheese topping.

Freeze portions. Chill the pie, then wrap individual slices tightly and place in freezer-safe containers. Freeze for up to 2 months for best quality.

Thaw before reheating. Thaw frozen slices overnight in the refrigerator, then reheat until hot throughout. The pastry may soften slightly after freezing.