Funeral Potatoes Shepherds Mash-Up (Printable)

Creamy cheesy potatoes layered with savory meat, vegetables, and a crunchy topping for a comforting casserole.

# 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:

01 - Preheat oven to 375°F. Grease a 9x13-inch baking dish with butter or cooking spray.
02 - Boil peeled and cubed potatoes in salted water until fork-tender, approximately 15 minutes. Drain thoroughly in a colander.
03 - Mash the hot potatoes with butter, sour cream, milk, cheddar cheese, garlic powder, salt, and pepper until smooth and creamy. Set aside.
04 - In a large skillet, cook ground beef or lamb over medium heat until fully browned. Drain excess fat using a paper towel or spoon.
05 - Add chopped onion and minced garlic to the skillet. Sauté until softened and fragrant, approximately 3 minutes.
06 - Stir in frozen mixed vegetables, tomato paste, Worcestershire sauce, broth, dried thyme, dried rosemary, salt, and pepper. Simmer for 5 minutes until thickened.
07 - Spread the meat and vegetable mixture evenly across the bottom of the prepared baking dish.
08 - Top the meat mixture with the mashed potato topping, spreading to completely cover the filling.
09 - Combine crushed cornflakes with melted butter. Sprinkle evenly over the potatoes. Top with remaining cheddar cheese.
10 - Bake for 30 to 35 minutes until the topping is golden brown and the filling bubbles at the edges.
11 - Remove from oven and let rest for 10 minutes before serving to allow the casserole to set.

# Expert Tips:

01 -
  • It's that rare dish where creamy and savory and crunchy all show up in one pan, so you never feel like you're missing anything.
  • Once it's assembled, you can walk away and let the oven do the work while you set the table or pour a drink.
02 -
  • Don't skip draining the potatoes completely or draining the cooked meat—extra moisture turns your casserole into a watery mess instead of a structured dish.
  • Frozen vegetables work because they're already partially cooked; fresh vegetables need a quick par-boil first or they'll still be crunchy when everything else is done.
03 -
  • Room temperature mashed potatoes spread easier over the hot meat filling without creating gaps or tearing into the layer below.
  • Mix your cornflakes with melted butter right before topping so they stay crunchy instead of absorbing moisture and getting soggy as the casserole sits.
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