Cheesy Shepherd's Pie

Cheesy Shepherd's Pie
30 mins. mins prep time
25 mins. mins cooking time
6 servings
Ricotta|Mozzarella|Parmesan Cheese

Made with


Potato Topping: 

1 1⁄2 pounds Russet potatoes, peeled and cut into 1-inch pieces  

1⁄2 pound parsnips, peeled and cut into 1-inch pieces 

1⁄4 cup Frigo® Whole Milk Ricotta Cheese 

1⁄4 cup Frigo® Fresh Grated Parmesan Cheese 

1⁄4 cup half and half 

1⁄4 teaspoon kosher salt 

1⁄4 teaspoon freshly ground black pepper 

Meat Filling: 

2 tablespoons vegetable oil 

1 medium white onion, chopped small 

2 carrots, peeled and grated 

2 cups mushrooms, chopped small 

1 teaspoon kosher salt 

1⁄2 teaspoon freshly ground black pepper 

1 1⁄2 pounds ground beef 

1⁄2 cup red wine or beef broth 

2 cloves garlic, grated 

2 teaspoons tomato paste 

1 teaspoon Worcestershire sauce 

1 cup Frigo® Whole Milk Mozzarella Cheese  

2 tablespoons Frigo® Fresh Grated Parmesan Cheese 

2 teaspoons fresh rosemary leaves, minced 

1 teaspoon fresh thyme leaves, minced 

1⁄2 cup fresh or frozen corn kernels 

1⁄2 cup fresh or frozen peas 



2 tablespoons Frigo® Fresh Grated Parmesan Cheese 


Preheat the oven to 400°F. 


Place the peeled and cut up potatoes and parsnips in a medium saucepan and cover with cold water. Set over high heat, cover and bring to a boil. Once boiling, uncover and cook until fork tender, approximately 15 minutes. Drain the potatoes in a colander and return them to the saucepan. Mash them and then add the Frigo® Whole Milk Ricotta CheeseFrigo® Fresh Grated Parmesan Cheese, half and half, salt and black pepper. Continue to mash until smooth and well combined. 


While the potatoes are cooking, prepare the filling. In large sauté pan, add the vegetable oil and set over medium-high heat. Once the oil shimmers, add the onion and sauté just until they begin to turn translucent, approximately 5 minutes. Add the carrots, mushrooms, salt and black pepper and stir to combine. Cook until the carrots sweat out most of their water and the mushrooms start to lightly brown, about 5 minutes. Add the beef, wine or beef broth, garlic, tomato paste and Worcestershire sauce and cook until browned and cooked through, approximately 5 minutes. Then, turn the heat off and fold in the Frigo® Whole Milk Mozzarella CheeseFrigo® Fresh Grated Parmesan Cheese, rosemary, thyme, corn and peas. 


Grease an 11-inch x 7-inch glass baking dish or six 8-ounce mini crocks. Add the meat mixture to your dish(es), spreading evenly. Top with the mashed potato mixture, starting around the edges to create a seal to prevent the mixture from bubbling up, and smooth with a rubber spatula. With a fork, run the tines over the top to create channels to hold cheese. Sprinkle with the 2 tablespoons of Frigo® Fresh Grated Parmesan Cheese.  


Then, place the dish(es) on a parchment lined half-sheet pan on the middle rack of the oven and bake for 25 minutes or just until the potatoes begin to brown. Remove to cool slightly before serving. 


Recipe courtesy of Emily Ellyn, Retro Rad Chef. Find more recipes at