Bring the comfort of The Cheesecake Factory to your dinner table with this irresistible copycat recipe for their popular Shepherd’s Pie. A savory ground beef and vegetable filling is topped with a luscious layer of buttery mashed potatoes and finished with a crispy Parmesan crust. It’s a hearty, satisfying casserole that the whole family will love.
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Why this recipe works
Layering the casserole strategically ensures you get the ideal ratio of filling to topping in each comforting bite. Sautéing the vegetables creates a flavorful base, while the addition of a red wine and mushroom base adds savory depth to the ground beef. Mashing the potatoes with plenty of butter and cream yields a silky, luxurious crown that’s topped with a golden Parmesan crust.
Shepherd’s Pie ingredients and their roles
For the mashed potatoes, you’ll need:
- Red potatoes – give the dish an ideal consistency with their thin skin that contributes flavor and texture.
- Salt – salted water enhances the flavor of the potatoes better than just adding the salt at the end.
- Salted butter – brings a richness to the potatoes.
- Heavy cream – adds creaminess and thins out the potatoes.
For the filling, you’ll need:
- Vegetable oil – a neutral oil to saute the beef and vegetables.
- Ground chuck – provides the perfect ratio of fat to meat, ensuring the filling is flavorful and juicy without being too greasy.
- Carrots, sliced – give a bit of sweetness and texture to the pie.
- White onion, finely diced – lends an aromatic element and depth to the filling.
- White button mushrooms, sliced – contribute earthy notes.
- Tomato paste – brings body to the filling along with a bit of acidity that balances out the sweeter ingredients.
- Red wine – adds complexity and a bit of fruitiness to the filling.
- Water – keeps the filling from drying out.
- Mushroom base – pumps up the mushroom flavor.
- Fresh thyme sprigs – add fragrant herbal notes that pair well with beef.
- Zucchini, grated – bulks up the filling and adds sweetness.
- Peas, frozen – bring pops of sweetness and color to the dish.
- Parmesan cheese, shredded – adds crunch and a savory element to the potatoes.
How to make a copycat Cheesecake Factory Shepherd’s Pie
To prepare the mashed potatoes:
- Rinse the potatoes well under running water and peel a little more than half of the skin. Leaving some of the skin on the potatoes improves their taste and appearance.
- Cube the potatoes and place them in a large pot. Add enough water so that the potatoes are about an inch below the surface.
- Bring the water to a boil and cook until the potatoes are fork-tender. Drain well in a colander.
- Return the cooked potatoes to the pot and mash. Gently stir in the butter until it melts, and then add the heavy cream.
- Taste and add salt, if needed. Reserve for later.
To prepare the filling for the Cheesecake Factory Shepherd’s Pie recipe:
- Preheat the oven to 375°F.
- Heat the prepped vegetables in a large skillet or Dutch oven over medium heat.
- Add the prepped white onions, carrots, mushrooms, garlic, and fresh thyme to the skillet. Sauté until the onions soften, and the carrots are tender, about 10 minutes.
- Crumble the ground beef into the skillet and increase the heat to medium-high. Brown the meat and drain off any excess grease.
- Season with salt and black pepper.
- Clear a space in the middle of the skillet and add the tomato paste. Let it change color and then stir it into the other ingredients.
- Deglaze the skillet with the red wine, making sure to scrape up all those tasty bits from the bottom. Then let the alcohol evaporate from the wine for a few minutes.
- Sprinkle the all-purpose flour over the food and stir it in until no dry flour remains.
- Dissolve the mushroom base in the water and slowly pour it into the skillet. Be sure to stir constantly to avoid lumps.
- Raise the heat to high and once it comes to a boil, reduce the heat to a slow simmer. Cook for 5 minutes, or until the filling has thickened.
- Stir in the peas and grated zucchini.
- Taste the filling and adjust the salt and black pepper, if needed. Remove the sprigs of thyme and discard.
To finish the copycat Cheesecake Factory Shepherd’s Pie recipe:
- Spread the filling evenly in a casserole dish.
- Top the filling with a layer of mashed potatoes.
- Place the casserole dish on a foil-lined baking tray and place it in the preheated oven.
- Bake until the potatoes are slightly colored, and the filling is bubbling, about 15 minutes.
- Sprinkle the Parmesan cheese on top of the potatoes and broil until the potatoes are golden brown.
- Remove the Shepard’s Pie from the oven and let it rest on a wire rack for five to ten minutes until the filling cools enough to thicken. Serve warm.
What to serve with copycat Cheesecake Factory Shepherd’s Pie
This recipe is hearty enough to be the main dish, but adding a side or starter will make it even more enjoyable. Here are some good options:
Anthony’s Caesar Salad – This is everything you want from a classic Caesar Salad. The crisp romaine, homemade croutons, and freshly grated Romano cheese, but it is the salad dressing made directly in the serving bowl that takes this version to the next level of yum.
Homemade Crostini – If you need a little nibble before serving the main course, whip out a platter of crostini. They are light, crunchy, and endlessly customizable, and the best part is they won’t fill you or your guests up for the main course. Serve with just olive oil and garlic, or maybe a little goat cheese and a piece of sun-dried tomato to go with a cocktail.
Oven-roasted Brussel Sprouts – This quick and easy side is earthy with just a hint of sweetness. This light side pairs wonderfully with the more substantial flavors of the main course. Even people who claim they dislike Brussels sprouts will love this recipe.
Storing Shepherd’s Pie and reheating instructions
- Fridge: Cool, wrap tightly & refrigerate up to 3 days.
- Freezer (Unbaked): Assemble, wrap in plastic & foil. Freeze up to 1 month. Thaw before baking.
- Freezer (Baked): Not recommended, the potato texture degrades.
- Reheat: Cover with foil and bake at 350°F for 25 minutes. Uncover, bake for 5 minutes to crisp the top.
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Cheesecake Factory Shepherd’s Pie
Ingredients
Mashed potatoes
- 2 1/2 pounds red potatoes
- 13 tablespoons salted butter
- 1/2 cup heavy cream
- 2 teaspoons salt
Beef Filling
- 1 tablespoon vegetable oil
- 1 cup finely diced white onion
- 1 cup 1/4-inch carrot slices
- 8 ounces white button mushrooms sliced
- 2 teaspoons minced garlic
- 1/2 teaspoon fresh thyme leaves
- 1 pound ground chuck
- salt and pepper to taste
- 2 tablespoons tomato paste
- 4 ounces red wine
- 3 tablespoons all-purpose flour
- 2 1/2 teaspoons mushroom base mixed with 2 cups water
- 1 cup frozen peas
- 1 cup grated zucchini
- 1/2 cup shredded Parmesan cheese
Instructions
- Wash the potatoes thoroughly under cold running water, scrubbing away any dirt. Peel approximately 60% of the skin from each potato, leaving about 40% for texture, color, and flavor. Cut the potatoes into even pieces, about 1 to 2 inches each, to ensure uniform cooking.
- Place the potatoes in a large pot and cover with cold water by about 1 inch. Add a generous amount of salt to the water (about 1 tablespoon per quart). Bring to a boil over high heat. Reduce the heat to maintain a steady boil until the potatoes are tender and easily pierced with a fork, about 15 to 20 minutes.
- Drain the potatoes in a colander and let them sit for 2 to 3 minutes to allow excess moisture to evaporate. This step is important for achieving the right texture.
- Return the drained potatoes to the pot or transfer to a large mixing bowl. Mash the potatoes, leaving some small lumps for texture if preferred.
- Add the butter and mix until melted and incorporated. Gradually add the heavy cream and mix gently until you achieve your preferred consistency. Season with salt. Taste and adjust the seasoning as needed.
- Preheat the oven to 375°F.
- Warm the vegetable oil in a large oven-safe skillet or Dutch oven over medium heat. Add the onions, carrots, mushrooms, garlic, and fresh thyme. Cook, stirring often, until the onions are translucent and the carrots are just tender, about 8 to 10 minutes.
- Increase the heat slightly. Add the ground chuck and cook until well browned, breaking it up with a spoon as needed. Let the meat pick up color for a deeper flavor. Drain the excess fat from the pan if desired, and season the meat with salt and pepper.
- Add the tomato paste and cook for 2 to 3 minutes, stirring to coat the meat and vegetables. Pour in the red wine, scraping up the browned bits from the bottom of the pan. Let the wine reduce slightly. Sprinkle the flour over the mixture and stir until well combined.
- Gradually add the mushroom base mixed with water, stirring constantly to avoid lumps. Bring the mixture to a simmer and cook until it thickens into a gravy-like consistency, about 5 minutes.
- Stir in the peas and zucchini. Remove the thyme sprigs and adjust the seasoning with salt and pepper.
- Spread the beef filling evenly in the pan (or transfer to a casserole dish). Dollop the mashed potatoes over the top and spread into an even layer. If the pan is very full, place it on a foil-lined baking sheet to catch any drips. Bake until the potatoes are golden and the filling is bubbling around the edges, about 15 minutes.
- Sprinkle the grated Parmesan cheese evenly over the potatoes and broil on high until golden brown. Watch carefully so the cheese doesn’t burn.
- Let rest for 5 to 10 minutes before serving to allow the filling to set slightly.
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