Yukon Gold Idaho® Potato Shepherd's Pie


Smashed potato topping

  • 3 pounds Yukon gold Idaho® potatoes
  • 2 cups heavy cream 
  • 1 cup milk 
  • ½ cup butter, room temperature 
  • Salt and pepper to taste 

Beef & vegetable gravy filling 

  • 2 pounds beef stew meat or hamburger
  • 2 tablespoons olive oil 
  • Salt and pepper to taste 
  • 4-5 sprigs fresh thyme (I used lemon thyme) 
  • 1 medium onion, diced 
  • 2 cups green beans 
  • 3 carrots, peeled and sliced 
  • 2 ribs of celery, diced 
  • 2 tablespoons butter 
  • ⅓ cup flour 
  • 3 cups beef stock or broth (chicken works great as well) 


  1. Cover Idaho® potatoes with water in a large pot. Bring to a boil over high heat until fork tender, roughly 30-35 minutes.
  2. Drain the hot potatoes, then add cream, milk, butter, and seasoning. Smash the potatoes until creamy but leave some lumps for texture. Set aside. 
  3. In a large pot, brown the meat over medium-high heat in olive oil and seasonings until golden brown, roughly 6-8 minutes.
  4. Add veggies and butter, then season well once more. Sprinkle the flour over top and cook until the flour disappears.
  5. Add the beef or chicken stock and bring to a simmer, stirring continually until it thickens.  
  6. Pour the beef mixture into a 9x13 glass baking dish and gently top with the smashed potatoes. 
  7. Bake at 350˚F for 45-60 minutes, then top with chopped chives and enjoy! 
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Yield: 6-8 people

Danielle Kartes
Food Blogger
Rustic Joyful Food

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