Creamy Kraft’s Shepherds Pie

Here is my favorite shepherd’s pie recipe, with creamy mashed potatoes made with sour cream and cheddar cheese, seasoned ground beef, and a hearty mix of vegetables all baked together in one dish.

This shepherd’s pie is a regular weeknight dinner at our house. I love that I can have it on the table in under an hour, and my kids actually eat their vegetables when they’re baked into this comfort food classic.

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What Kind of Potatoes Should I Use?

Red potatoes are called for in this recipe, and they’re a great choice because they have a naturally creamy texture that works well for the mashed potato topping. That said, you can definitely swap in Yukon Gold potatoes if that’s what you have on hand – they’ll give you an even creamier, buttery result. I’d avoid russet potatoes for this recipe since they tend to get a bit too fluffy and dry for shepherd’s pie. When picking out your red potatoes at the store, look for ones that are firm with smooth skin and no green spots or sprouts.

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Options for Substitutions

This shepherd’s pie is pretty forgiving when it comes to swapping ingredients:

• Red potatoes: Yukon gold or russet potatoes work great here too. Russets will give you a fluffier mash, while Yukon golds stay a bit creamier.
• Fat-free sour cream: Regular sour cream, Greek yogurt, or even cream cheese can replace the fat-free version. If using cream cheese, start with about 1/3 cup and add milk to reach your desired consistency.
• Cracker Barrel Light Cheddar: Any cheddar cheese works fine – sharp, mild, or regular full-fat. You can also try mozzarella or Monterey Jack if that’s what you have on hand.
• Ground beef: Ground turkey, chicken, or lamb are all solid options. Ground lamb actually makes this a traditional shepherd’s pie, while beef technically makes it a cottage pie.
• Frozen mixed vegetables: Use whatever frozen or fresh vegetables you prefer. Peas and carrots are classic, but feel free to add mushrooms, celery, or skip the corn if you’d like.
• Beef broth: Chicken or vegetable broth works just as well. If you’re out of broth entirely, dissolve a bouillon cube in 3/4 cup hot water.

Watch Out for These Mistakes While Cooking

The biggest mistake when making shepherd’s pie is adding too much liquid to your meat mixture, which creates a watery filling that seeps into the potatoes – make sure to simmer the beef and vegetable mixture until it’s thick enough to coat the back of a spoon before transferring to your baking dish.

Another common error is topping the casserole with hot mashed potatoes, which can cause them to sink into the filling, so let your potato mixture cool for about 5 minutes before spreading it over the meat layer.

To avoid dry, crumbly potatoes on top, don’t skip the step of covering the dish with foil for the first 20 minutes of baking, then remove it for the last 10 minutes to get that golden-brown finish.

Finally, resist the urge to dig in right away – letting the shepherd’s pie rest for 10 minutes after baking helps everything set up properly and makes serving much cleaner.

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What to Serve With Shepherd’s Pie?

Shepherd’s pie is pretty much a complete meal on its own since it’s already packed with meat, veggies, and potatoes, but I love serving it with a simple side salad to add some freshness to the plate. A basic mixed greens salad with a light vinaigrette works perfectly and helps balance out the richness of the dish. If you want something warm on the side, dinner rolls or biscuits are great for soaking up any extra gravy from the pie. Some people also like to serve it with buttered corn on the cob or roasted green beans if they want even more vegetables on the table.

Storage Instructions

Store: Shepherd’s pie is one of those dishes that tastes even better the next day! Let it cool completely, then cover tightly with foil or transfer to an airtight container. It’ll keep in the fridge for 3-4 days, making it perfect for easy weeknight dinners.

Freeze: This freezes really well for up to 3 months. You can freeze the whole casserole dish wrapped tightly in plastic wrap and foil, or portion it out into individual servings. Just remember to let it cool down first before freezing.

Reheat: Cover with foil and warm it in a 350°F oven for about 20-25 minutes until heated through. If it’s frozen, let it thaw in the fridge overnight first. You can also reheat individual portions in the microwave for 2-3 minutes, stirring halfway through.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1400-1550
• Protein: 110-125 g
• Fat: 22-30 g
• Carbohydrates: 140-160 g

Ingredients

For the potato topping:

• 1/2 cup shredded cheddar cheese, divided (I use Kraft)
• 3 garlic cloves (minced)
• 3/4 cup fat-free sour cream (makes it extra creamy)
• 1.25 lb red potatoes (cut into 1-inch chunks for even cooking)

For the beef filling:

• 2 tbsp ketchup
• 1 lb extra-lean ground beef
• 3/4 cup beef broth
• 3 cups frozen mixed vegetables (I always use Birds Eye)
• 2 tbsp flour (all-purpose)

Step 1: Prepare the Potato Topping

• 1.25 lb red potatoes, cut into 1-inch chunks
• 3 garlic cloves, minced
• 3/4 cup fat-free sour cream
• 1/4 cup shredded cheddar cheese

Cut the red potatoes into 1-inch chunks and bring them to a boil in salted water along with the minced garlic cloves.

Cook for approximately 20 minutes until the potatoes are completely fork-tender, then drain well in a colander.

Return the drained potatoes and garlic to the pot, add the sour cream and 1/4 cup of the shredded cheddar cheese, then mash until you reach your desired consistency—I prefer leaving it slightly chunky rather than completely smooth for better texture.

Set aside and preheat your oven to 375°F while you prepare the beef filling.

Step 2: Brown the Beef and Build the Sauce

• 1 lb extra-lean ground beef
• 2 tbsp flour

In a large skillet over medium-high heat, cook the ground beef, breaking it apart with a spoon as it browns, until no pink remains (about 5-7 minutes).

Once cooked through, sprinkle the flour over the beef and stir constantly for 1 minute—this helps thicken the sauce and adds body to the filling.

I like to use a whisk here to break up any lumps and ensure the flour is fully incorporated and coats the meat evenly.

Step 3: Simmer the Filling

• cooked beef mixture from Step 2
• 3/4 cup beef broth
• 3 cups frozen mixed vegetables
• 2 tbsp ketchup

Pour the beef broth into the skillet with the cooked beef, then add the frozen mixed vegetables and ketchup.

Stir well to combine all ingredients, then simmer over medium heat for 5 minutes, allowing the flavors to meld and the vegetables to warm through.

The broth will create a savory sauce that keeps the filling moist during baking.

Step 4: Assemble and Bake

• beef and vegetable mixture from Step 3
• potato mixture from Step 1

Transfer the beef and vegetable mixture from Step 3 into a 9×13-inch baking dish, spreading it in an even layer.

Top with the potato mixture from Step 1, spreading it evenly across the surface to seal in the filling.

Bake at 375°F for 18 minutes until the filling is bubbling at the edges and the potatoes begin to golden slightly.

Step 5: Top with Cheese and Finish

• 1/4 cup shredded cheddar cheese

Remove the baking dish from the oven and immediately sprinkle the remaining 1/4 cup of shredded cheddar cheese evenly over the top.

Return to the oven and bake for just 2 more minutes until the cheese is completely melted and slightly bubbly.

Let rest for 2-3 minutes before serving—this helps the filling set slightly and makes serving cleaner.

I always top with the cheese at the very end because it gives you that nice melted, slightly browned cheese layer without it getting lost in the longer bake.

Creamy Kraft's Shepherds Pie

Delicious Creamy Kraft's Shepherds Pie recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 17 minutes mins

Cook Time 35 minutes mins

Total Time 52 minutes mins

Servings 4

Calories 1475 kcal

Ingredients

  

For the potato topping:

• 1/2 cup shredded cheddar cheese, divided (I use Kraft)
• 3 garlic cloves (minced)
• 3/4 cup fat-free sour cream (makes it extra creamy)
• 1.25 lb red potatoes (cut into 1-inch chunks for even cooking)

For the beef filling:

• 2 tbsp ketchup
• 1 lb extra-lean ground beef
• 3/4 cup beef broth
• 3 cups frozen mixed vegetables (I always use Birds Eye)
• 2 tbsp flour (all-purpose)

Instructions

 

• Cut the red potatoes into 1-inch chunks and bring them to a boil in salted water along with the minced garlic cloves. Cook for approximately 20 minutes until the potatoes are completely fork-tender, then drain well in a colander. Return the drained potatoes and garlic to the pot, add the sour cream and 1/4 cup of the shredded cheddar cheese, then mash until you reach your desired consistency—I prefer leaving it slightly chunky rather than completely smooth for better texture. Set aside and preheat your oven to 375°F while you prepare the beef filling.
• In a large skillet over medium-high heat, cook the ground beef, breaking it apart with a spoon as it browns, until no pink remains (about 5-7 minutes). Once cooked through, sprinkle the flour over the beef and stir constantly for 1 minute—this helps thicken the sauce and adds body to the filling. I like to use a whisk here to break up any lumps and ensure the flour is fully incorporated and coats the meat evenly.
• Pour the beef broth into the skillet with the cooked beef, then add the frozen mixed vegetables and ketchup. Stir well to combine all ingredients, then simmer over medium heat for 5 minutes, allowing the flavors to meld and the vegetables to warm through. The broth will create a savory sauce that keeps the filling moist during baking.
• Transfer the beef and vegetable mixture from Step 3 into a 9x13-inch baking dish, spreading it in an even layer. Top with the potato mixture from Step 1, spreading it evenly across the surface to seal in the filling. Bake at 375°F for 18 minutes until the filling is bubbling at the edges and the potatoes begin to golden slightly.
• Remove the baking dish from the oven and immediately sprinkle the remaining 1/4 cup of shredded cheddar cheese evenly over the top. Return to the oven and bake for just 2 more minutes until the cheese is completely melted and slightly bubbly. Let rest for 2-3 minutes before serving—this helps the filling set slightly and makes serving cleaner. I always top with the cheese at the very end because it gives you that nice melted, slightly browned cheese layer without it getting lost in the longer bake.