Beef Shepherds Pie Cheddar (Printable)

Savory beef and vegetables topped with creamy cheddar mashed potatoes for a hearty meal.

# What You’ll Need:

01 - 2 tablespoons olive oil

02 - 1 large onion, finely chopped

03 - 2 carrots, diced

04 - 2 celery stalks, diced

05 - 2 garlic cloves, minced

06 - 1 ½ pounds ground beef

07 - 2 tablespoons tomato paste

08 - 1 tablespoon Worcestershire sauce

09 - 1 teaspoon dried thyme

10 - 1 teaspoon dried rosemary

11 - 1 cup beef stock

12 - 1 cup frozen peas

13 - 2 tablespoons all-purpose flour

14 - Salt and black pepper, to taste

15 - 2 ½ pounds russet potatoes, peeled and chopped

16 - 4 tablespoons unsalted butter

17 - ½ cup whole milk, warmed

18 - 1 cup sharp cheddar cheese, grated

19 - Salt and black pepper, to taste

01 - Preheat oven to 400°F.

02 - In a large sauté pan, heat olive oil over medium heat. Add onion, carrots, and celery; cook for 6-8 minutes until softened.

03 - Stir in garlic; cook for 1 minute. Add ground beef and cook, breaking up with a spoon, until browned.

04 - Stir in tomato paste, Worcestershire sauce, thyme, and rosemary. Sprinkle flour over the mixture; cook for 2 minutes.

05 - Pour in beef stock; bring to a simmer. Add peas, season with salt and pepper, and cook for 8-10 minutes until thickened.

06 - Boil potatoes in salted water until very tender, about 15-20 minutes. Drain well.

07 - Mash potatoes with butter and warm milk until smooth. Stir in cheddar cheese; season with salt and pepper.

08 - Spread the beef filling in a 9x13-inch baking dish. Spoon cheddar mash evenly over the top, swirling gently with a fork.

09 - Bake for 25-30 minutes until golden and bubbling. Let rest for 10 minutes before serving.

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Over-season your beef filling slightly since the mash will mellow it out
Make sure your mash is completely smooth before spreading or you will get gaps where the filling bubbles through

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