Funeral Potatoes Shepherds Pie (Printable)

A comforting layered casserole featuring creamy potatoes and savory meat with vegetables.

# Ingredient list:

→ Potato Topping

01 - 2 lbs russet potatoes, peeled and cubed
02 - 4 tablespoons unsalted butter
03 - 3/4 cup sour cream
04 - 1/3 cup whole milk
05 - 1 cup shredded cheddar cheese
06 - 1/2 teaspoon garlic powder
07 - 1/2 teaspoon salt
08 - 1/4 teaspoon black pepper

→ Meat and Vegetable Base

09 - 1 lb ground beef or lamb
10 - 1 small onion, finely chopped
11 - 2 cloves garlic, minced
12 - 1 cup frozen mixed vegetables (peas, carrots, corn)
13 - 2 tablespoons tomato paste
14 - 1 tablespoon Worcestershire sauce
15 - 1/2 cup beef or chicken broth
16 - 1/2 teaspoon dried thyme
17 - 1/2 teaspoon dried rosemary
18 - Salt and pepper to taste

→ Crunchy Topping

19 - 2 cups cornflakes, lightly crushed
20 - 2 tablespoons melted butter
21 - 1/2 cup shredded cheddar cheese

# How to Make It:

01 - Preheat oven to 375°F. Grease a 9x13-inch baking dish with butter or cooking spray.
02 - Boil potatoes in salted water until fork-tender, approximately 15 minutes. Drain thoroughly and mash with butter, sour cream, milk, cheddar cheese, garlic powder, salt, and pepper until achieving a smooth consistency. Set aside.
03 - In a large skillet, cook ground beef or lamb over medium heat until browned, breaking apart with a spoon. Drain excess fat.
04 - Add chopped onion and minced garlic to the skillet and sauté until softened, approximately 3 minutes.
05 - Stir in frozen mixed vegetables, tomato paste, Worcestershire sauce, broth, thyme, rosemary, salt, and pepper. Simmer for 5 minutes until sauce thickens.
06 - Spread the meat and vegetable mixture evenly across the bottom of the prepared baking dish.
07 - Distribute the mashed potato mixture over the meat filling, spreading to create an even layer that completely covers the filling.
08 - Combine crushed cornflakes with melted butter. Sprinkle the mixture evenly over the potatoes and top with remaining cheddar cheese.
09 - Bake for 30 to 35 minutes until the topping turns golden brown and the filling bubbles at the edges.
10 - Remove from oven and allow the casserole to rest for 10 minutes before serving. This helps the layers set and makes portioning easier.

# Expert Suggestions:

01 -
  • It's basically two beloved dishes in one pan, so you get that creamy potato luxury without sacrificing the savory meat-and-vegetable depth.
  • The cornflake topping adds a textural surprise that feels a little fancy but tastes completely nostalgic, like someone remembered what actually makes casserole interesting.
02 -
  • Don't skip draining the potatoes or you'll end up with a watery, disappointing mash—pat them dry with a kitchen towel if you're feeling thorough.
  • The meat mixture should be simmered just until it thickens slightly; too long and it tightens up, too short and it's soupy under the potatoes.
03 -
  • Make the whole thing up to 8 hours ahead, cover it, and refrigerate it—just add 10 to 15 minutes to the baking time if you're baking it straight from cold.
  • If your oven runs hot, tent the dish with foil for the first 20 minutes so the topping doesn't brown before the filling heats through.
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