White Cheddar Shepherd's Pie
Total Time
1 hour and 15 minutes
Prep Time
45 minutes
Cook Time
30 minutes
Rating
4.89 out of 5 stars
(26)
Ingredients
8 servings
- 2 pounds russet potatoes (peeled and quartered)
- 1/2 cup milk
- 1/4 cup butter
- 1 cup white cheddar (shredded)
- salt and freshly ground black pepper to taste
- Chives (optional)
- 2 tablespoons olive oil
- 1 large yellow onion (diced)
- 6 cloves garlic (finely chopped)
- 2 large carrots (peeled and diced)
- 2 celery stalks (diced)
- 1½ pounds ground beef
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly cracked black pepper
- 1 cup beef stock
- 1½ tablespoons tomato paste
- 1 tablespoon Worcestershire sauce
- 1 teaspoon fresh thyme (finely chopped)
- 1 cup frozen peas
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Preparation
Step 1
Place the potatoes in a large pot and cover with cold water. Bring to a boil over medium high heat and cook for 13 to 15 minutes, or until the potatoes are fork tender.
Step 2
Once fork tender, drain the potatoes, then return to the pot. Add the milk, butter, cheddar, salt and pepper and mash until creamy.
Step 3
Preheat your oven to 400°F. In a large oven-safe baking dish, heat the oil over medium heat. Add the onion, diced carrots, diced celery, and saute for 5-10 minutes. Add the garlic the last minute and saute until fragrant. Add the beef and cook for another 8 to 10 minutes, breaking up as needed, until the meat is browned.
Step 4
Add the stock, tomato paste, Worcestershire sauce, thyme, salt and pepper. Simmer for about 5 minutes, until the sauce is slightly thickened. Add the frozen peas and stir together. Remove from the heat and flatten the meat mixture into a single layer. Dollop the mashed potatoes on top of the meat and use a spoon to spread it flat to the edges, swooping the spoon to create some peaks and crevasses.
Step 5
Bake the shepherd's pie until the top is barely golden, about 25 to 30 minutes. Remove from the oven, let cool slightly and serve.
Step 6
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