Best Recipes for 14 Savory Shepherd’s Pie Toppings

The gold standard for savory comfort, this topping adds a necessary tang and sharpness to the meaty filling, complementing traditional flavors often found in dishes like 7 Best Slow Cooker Beef Stew Recipes for Ultimate Comfort.

• Ingredients:
• 4 large Russet potatoes, peeled and chopped
• 1/2 cup whole milk, warmed
• 4 tbsp unsalted butter
• 1 cup sharp Cheddar cheese, grated
• 1/4 cup fresh chives, finely chopped
• Salt and pepper to taste
• Instructions:

1. Boil potatoes until fork-tender (about 15-20 minutes). Drain well.

2. Mash potatoes until smooth, then beat in butter and warm milk.

3. Stir in Cheddar cheese and chives. Season generously with salt and pepper.

4. Spread evenly over pie filling and rake with a fork to create crispy ridges.

Prep/Cook Time & Servings: 30 minutes. Serves 6-8.

A twist that introduces essential sweetness and smoke. This topping pairs especially well if your filling incorporates spices or a hint of smokiness.

• Ingredients:
• 3 large sweet potatoes, peeled and chopped
• 2 tbsp butter
• 1/4 cup heavy cream
• 2 tbsp maple syrup
• 4 slices bacon, cooked crispy and crumbled
• Instructions:

1. Boil sweet potatoes until tender. Drain and mash with butter and cream.

2. Stir in maple syrup and half the bacon crumbs.

3. Pipe or spoon mash over the pie filling, topping with the remaining bacon just before baking.

Prep/Cook Time & Servings: 35 minutes. Serves 6.

For a truly Irish experience, Colcannon integrates finely shredded greens, adding texture, color, and a slight bitterness that cuts through the richness of the meat filling.

• Ingredients:
• 4 Russet potatoes, peeled and chopped
• 1 cup finely shredded Savoy cabbage or kale
• 1/4 cup milk or cream
• 4 tbsp butter
• 1 green onion, sliced
• Instructions:

1. Cook potatoes as usual. While they boil, sauté the cabbage/kale in 1 tbsp of butter until soft.

2. Drain and mash potatoes, adding milk and remaining butter.

3. Fold in the sautéed greens and green onion. Season well.

Prep/Cook Time & Servings: 35 minutes. Serves 6.

Parsnips add a nutty, earthy depth and subtle sweetness. Roasting the garlic beforehand ensures a deep, mellow flavor profile that won’t overwhelm the dish.

• Ingredients:
• 3 large potatoes
• 3 parsnips, peeled and chopped
• 1 head of garlic, roasted (cloves squeezed out)
• 2 tbsp cream cheese or crème fraîche
• 3 tbsp milk
• Instructions:

1. Boil potatoes and parsnips together until very soft.

2. Drain well. Add roasted garlic cloves, cream cheese, and milk.

3. Puree until smooth using an immersion blender or masher.

Prep/Cook Time & Servings: 40 minutes. Serves 6-8.

A fantastic, gluten-free alternative to traditional mash, polenta provides a soft, warm base that sets into a satisfying, cheesy crust when baked.

• Ingredients:
• 1 cup instant polenta
• 4 cups vegetable or chicken broth
• 1/2 cup grated Parmesan cheese
• 2 tbsp butter
• Pinch of nutmeg
• Instructions:

1. Bring broth to a boil. Slowly whisk in polenta until thickened (about 5 minutes).

2. Remove from heat. Stir in butter, Parmesan, and nutmeg. Season.

3. Immediately spread the hot polenta over the pie filling, smoothing the surface before baking.

Prep/Cook Time & Servings: 20 minutes. Serves 6.

Looking for a low-carb solution? Cauliflower mash provides a similar texture to potatoes but with fewer carbs, making for a surprisingly light yet satisfying topping.

• Ingredients:
• 1 large head of cauliflower, cut into florets
• 4 oz cream cheese, softened
• 2 tbsp heavy cream
• 1 tsp garlic powder
• Instructions:

1. Steam or boil cauliflower until extremely tender (about 10-12 minutes).

2. Drain very well. Place in a food processor or high-speed blender with cream cheese, heavy cream, and garlic powder.

3. Blend until completely smooth and velvety. Spread immediately.

Prep/Cook Time & Servings: 25 minutes. Serves 6.

Sometimes, you want crunch instead of cream. A delicate, golden puff pastry crust offers incredible contrast to the rich, slow-cooked filling.

• Ingredients:
• 1 sheet frozen puff pastry, thawed
• 1 egg, beaten (for egg wash)
• 1 tsp dried thyme and rosemary mix
• Coarse sea salt
• Instructions:

1. Preheat oven (or increase temperature) to 400°F (200°C).

2. Place thawed puff pastry sheet over the pie filling, trimming excess and crimping the edges.

3. Brush with egg wash, score lightly, and sprinkle with herbs and sea salt.

Prep/Cook Time & Servings: 15 minutes prep + baking time. Serves 6.

This topping is inspired by comfort food classics like chili (check out the Top 10 Tips for Making the Ultimate One-Pot Turkey Chili). The cornbread adds a slight grit and sweetness, while the chipotle offers gentle heat.

• Ingredients:
• 1 cup cornmeal
• 1 cup flour
• 1/2 cup milk
• 1 egg
• 1/4 cup sugar
• 1 tsp baking powder
• 1/2 cup grated Monterey Jack cheese
• 1 tsp finely minced chipotle in adobo
• Instructions:

1. Whisk all wet ingredients, then combine with dry ingredients until just mixed.

2. Fold in cheese and chipotle.

3. Gently pour and spread the cornbread batter over the hot pie filling (batter will be thick).

Prep/Cook Time & Servings: 45 minutes. Serves 8.

For a truly upscale presentation, thinly sliced potatoes and sweet caramelized onions create a beautiful, rich gratin texture instead of a simple mash.

• Ingredients:
• 2 large yellow onions, thinly sliced
• 3 large Russet potatoes, peeled and thinly sliced
• 1/2 cup heavy cream
• 1/4 cup grated Gruyère cheese
• 2 tbsp butter
• Instructions:

1. Slowly sauté onions in butter until deeply caramelized (30-40 minutes).

2. Layer the sliced potatoes and onions over the filling, drizzling lightly with cream and seasoning each layer.

3. Top heavily with Gruyère before baking until the potato slices are tender and the cheese is bubbly.

Prep/Cook Time & Servings: 1 hour (due to caramelizing). Serves 6.

If you love the intense flavors found in comforting winter meals, this topping mirrors popular options like those discussed in 13 Loaded Baked Potato Soup Styles. It’s heavy, rich, and unforgettable.

• Ingredients:
• 4 large baked potatoes (scooped out)
• 1/2 cup sour cream
• 1/4 cup cream cheese
• 1/2 cup grated Colby Jack cheese
• 1/4 cup fresh bacon bits
• Sliced chives for garnish
• Instructions:

1. Scoop the flesh from the baked potatoes and mash thoroughly.

2. Mix in sour cream, cream cheese, and Colby Jack until creamy.

3. Fold in most of the bacon bits. Spread over pie and garnish with remaining bacon and chives.

Prep/Cook Time & Servings: 40 minutes. Serves 6.

Instead of mashing, grate root vegetables like celery root (celeriac) and potato. This creates a beautifully crispy, dense ‘lid’ that holds together well and adds an intense earthy flavor.

• Ingredients:
• 2 large Russet potatoes, grated
• 1 celeriac (celery root), peeled and grated
• 2 tbsp olive oil
• 1/4 cup Parmesan cheese
• 1 egg, lightly beaten
• Instructions:

1. Squeeze excess moisture from the grated vegetables.

2. Mix vegetables with oil, Parmesan, and egg. Season well.

3. Press the mixture firmly over the pie filling, ensuring a tight, compact layer.

Prep/Cook Time & Servings: 30 minutes. Serves 6-8.

Perfect for autumn and winter, pumpkin (or butternut squash) adds a creamy, sweet base. Sage and brown butter elevate it to sophisticated heights.

• Ingredients:
• 2 cups pumpkin puree (or mashed butternut squash)
• 2 large potatoes, mashed
• 4 tbsp brown butter
• 1 tbsp fresh sage, chopped
• 1/4 tsp cinnamon
• Instructions:

1. Combine pumpkin puree and mashed potatoes.

2. Stir in brown butter, sage, and cinnamon until thoroughly mixed and fluffy.

3. Pipe or spoon onto the pie filling.

Prep/Cook Time & Servings: 35 minutes. Serves 6.

For those who appreciate a bold, sharp flavor, horseradish adds a subtle heat that pairs exceptionally well with rich beef or lamb fillings. Gruyère offers a nutty, melting crust.

• Ingredients:
• 4 large potatoes, mashed
• 1/4 cup sour cream
• 2-3 tsp prepared horseradish (adjust to taste)
• 1/2 cup grated Gruyère cheese
• Instructions:

1. Prepare potatoes and mash with sour cream.

2. Fold in horseradish. Taste and adjust spice level.

3. Spread mash over filling, smoothing the surface, then top with a generous layer of Gruyère.

Prep/Cook Time & Servings: 30 minutes. Serves 6-8.

If you are looking for alternatives to traditional potatoes or quick weeknight dinner ideas that stray from sandwiches, consider this shortbread crust. 20+ Simple Lunch Recipes That Aren’t Sandwiches or Wraps offers other great non-sandwich options.

• Ingredients:
• 1 cup all-purpose flour
• 1/2 cup (1 stick) cold butter, diced
• 1/4 tsp salt
• 1/4 cup ice water
• 1/2 tsp dried rosemary
• Instructions:

1. Pulse flour, salt, and rosemary in a food processor. Add cold butter until pea-sized crumbs form.

2. Add ice water, 1 tbsp at a time, until dough just comes together.

3. Roll dough out and place over the pie filling. Vent with slits and brush with milk for color.

Prep/Cook Time & Servings: 45 minutes. Serves 6.