Savory Shepherd’s Pie Slice with Cheesy Crust

Ingredients

For the Crust:

1 ½ cups crushed Ritz crackers (or buttery breadcrumbs)

½ cup shredded cheddar cheese

6 tbsp melted butter

For the Meat Filling:

1 lb ground beef (or lamb)

1 medium onion, diced

2 cloves garlic, minced

1 tbsp Worcestershire sauce

1 tbsp tomato paste

1 tsp thyme

1 tsp rosemary

1 cup beef broth

Salt & pepper, to taste

For the Mashed Potatoes:

3 large russet potatoes, peeled & cubed

4 tbsp butter

½ cup heavy cream (or milk)

Salt & pepper, to taste

For the Topping:

1 ½ cups shredded cheddar cheese (or a mix of cheddar & mozzarella)

Fresh parsley, chopped (optional)

For the Gravy:

2 tbsp butter

2 tbsp flour

2 cups beef broth

Salt & pepper, to taste

---

Instructions

1. Prepare the Crust

Preheat oven to 375°F (190°C).

Mix crushed crackers, cheddar, and melted butter in a bowl.

Press into a greased 9-inch pie dish to form a crust.

Bake for 8–10 minutes, then set aside.

2. Cook the Meat Filling

In a skillet, cook ground beef until browned. Drain excess fat.

Add onion and garlic, cook until softened.

Stir in tomato paste, Worcestershire sauce, thyme, rosemary, salt & pepper.

Pour in beef broth and simmer until slightly thickened (5–7 min).

Spread mixture evenly into the baked crust.

3. Make the Mashed Potatoes

Boil potatoes until fork-tender (15–20 min). Drain.

Mash with butter, cream, salt & pepper until smooth.

Spread over meat filling in the pie dish.

4. Top & Bake

Sprinkle shredded cheese generously over the mashed potatoes.

Bake at 375°F (190°C) for 20–25 minutes, until golden and bubbly.

5. Prepare the Gravy

In a saucepan, melt butter and whisk in flour until lightly browned.

Slowly whisk in beef broth, simmer until thickened.

Season with salt & pepper.

6. Serve

Cut into slices, drizzle with gravy, and garnish with parsley.