Beef Shepherds Pie Cheddar (Printable)
Savory ground beef in rich gravy with creamy cheddar mashed potatoes baked golden.
# What You’ll Need:
→ For the Filling
01 - 2 tablespoons olive oil
02 - 1 large onion, finely chopped
03 - 2 carrots, diced
04 - 2 celery stalks, diced
05 - 3 cloves garlic, minced
06 - 1.5 lbs ground beef
07 - 2 tablespoons tomato paste
08 - 2 tablespoons Worcestershire sauce
09 - 1 tablespoon fresh thyme leaves or 1 teaspoon dried
10 - 1 teaspoon fresh rosemary, finely chopped or 1/2 teaspoon dried
11 - 1 cup beef stock
12 - 3.5 oz frozen peas
13 - Salt and freshly ground black pepper, to taste
→ For the Cheddar Mash
14 - 2.5 lbs potatoes, peeled and cubed
15 - 1/4 cup unsalted butter
16 - 1/2 cup milk, warmed
17 - 1.5 cups sharp cheddar cheese, grated
18 - Salt and freshly ground black pepper, to taste
→ For Topping
19 - 1/4 cup extra sharp cheddar cheese, grated
# How to Prepare:
01 - Preheat the oven to 400°F.
02 - In a large skillet, heat olive oil over medium heat. Add onion, carrots, and celery. Sauté for 5 minutes until softened.
03 - Stir in garlic and cook for 1 minute. Add ground beef and cook, breaking up with a spoon, until browned.
04 - Mix in tomato paste, Worcestershire sauce, thyme, and rosemary. Cook for 2 minutes.
05 - Pour in beef stock, bring to a simmer, and cook uncovered for 15 minutes, stirring occasionally. Add peas for the last 3 minutes. Season with salt and pepper.
06 - While the filling simmers, boil potatoes in salted water until tender, about 15-20 minutes. Drain well.
07 - Mash potatoes with butter and warmed milk until smooth. Stir in cheddar cheese, salt, and pepper.
08 - Spoon the beef filling into a large baking dish. Spread the cheddar mash evenly over the top. Sprinkle with extra cheddar.
09 - Bake for 25 minutes, or until the top is golden and filling is bubbling. Let rest for 10 minutes before serving.
# Expert Advice:
01 -
- The cheddar mash creates this incredible golden crust that shatters when you dig in
- Its one of those rare dishes that actually tastes better the next day
- The gravy underneath is rich enough to make you close your eyes for a second
02 -
- Letting the dish rest for 10 minutes seems impossible when it smells this good, but it helps the filling set slightly so you get clean scoops
- Dont overwork the mash or it can turn gummy, gentle folding is all you need
03 -
- Grating your own cheese makes a huge difference in how smoothly it melts into the mash
- Use a piping bag or ziplock bag with the corner cut off for restaurant style swirls on top