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Boil Potatoes And Slice Them. Arrange With Meatballs And Cheese And Bake For A Delicious French Treat

Boil Potatoes And Slice Them. Arrange With Meatballs And Cheese And Bake For A Delicious French Treat

Shepherd's Pie with a Creamy Béchamel Twist

This hearty shepherd's pie takes a classic comfort food to a whole new level with a creamy and flavorful béchamel sauce. It features savory ground beef seasoned with paprika, tender potatoes, and a delightful cheesy topping, all baked to perfection.


  • For the Béchamel Sauce:
    • 4 cups (1 liter) whole milk
    • 5 tablespoons (75 grams) unsalted butter
    • 4 tablespoons (48 grams) all-purpose flour
    • 2 teaspoons (10 ml) salt
    • ½ teaspoon (3 ml) ground nutmeg
  • For the Shepherd's Pie:
    • 3 large russet potatoes
    • 1 chopped white onion
    • 1.6 pounds (750 grams) ground beef
    • 1 tablespoon (15 ml) paprika
    • 1 cup (100 grams) shredded mozzarella cheese
    • 1 cup (250 ml) prepared béchamel sauce (see above)
    • Salt and freshly ground black pepper to taste
    • Chopped fresh parsley (optional, for garnish)


  1. Make the Béchamel Sauce: In a medium saucepan, melt the butter over medium-low heat. Whisk in the flour and cook for about 6 minutes, constantly stirring, until a golden roux forms.

  2. Whisk in the Milk: In a separate saucepan, heat the milk until simmering. Gradually whisk the hot milk into the roux until smooth. Bring the mixture to a boil, then reduce heat and simmer for 10 minutes, stirring constantly. Season with salt and nutmeg. Set aside.

  3. Preheat the Oven: Preheat your oven to 400°F (200°C).

  4. Prepare the Filling: In a large bowl, combine the ground beef with 1 teaspoon of chopped parsley and paprika. Season generously with salt and pepper. Add the chopped onion and mix well to combine.

  5. Boil the Potatoes: Peel the potatoes and cut them into thin slices. In a large pot of boiling water, cook the potato slices for about 7 minutes, or until slightly tender. Drain and set aside.

  6. Assemble the Pie: Arrange half of the potato slices in a single layer on the bottom of a round baking dish. You can also use a decorative pattern if you like.

  7. Form the Meatballs: Form the seasoned ground beef mixture into small meatballs, about the size of ice cream scoops. Arrange the meatballs in a single layer over the potato slices in the baking dish.

  8. Layer Up: Use the remaining potato slices to create compartments around the meatballs, filling any gaps in the dish.

  9. Béchamel Blanket: Pour the prepared béchamel sauce evenly over the meatballs and potato compartments, ensuring they are all filled.

  10. Cheesy Top: Sprinkle the top of the pie with shredded mozzarella cheese.

  11. Bake to Perfection: Bake the shepherd's pie in the preheated oven for 15 minutes, or until the cheese is golden brown and bubbly.

  12. Serve and Enjoy: Let the pie cool slightly before serving. Garnish with a sprinkle of fresh parsley (optional) and enjoy this comforting and delicious dish!


  • For a richer béchamel sauce, use heavy cream instead of milk.
  • Leftover shepherd's pie can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven until warmed through.
  • Feel free to experiment with different vegetables in the filling. Chopped carrots, peas, or corn would all be delicious additions.