Beef Shepherds Pie Cheddar (Printer-friendly)
Hearty beef and vegetable casserole topped with creamy, cheesy mashed potatoes baked until golden.
# What You'll Need:
→ Beef 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 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 teaspoon salt
12 - ½ teaspoon black pepper
13 - 2 tablespoons all-purpose flour
14 - 1 cup beef stock
15 - 1 cup frozen peas
→ Cheddar Mash
16 - 2.5 pounds potatoes, peeled and cut into chunks
17 - 4 tablespoons unsalted butter
18 - ½ cup whole milk, warmed
19 - 1½ cups mature Cheddar cheese, grated
20 - 1 teaspoon salt
21 - ½ teaspoon white pepper
→ Assembly
22 - 2 tablespoons grated Cheddar cheese (for topping)
23 - Fresh chives or parsley, chopped (optional, for garnish)
# How to Prepare:
01 - Preheat the oven to 400°F (200°C).
02 - Heat olive oil in a large skillet over medium heat. Add onion, carrots, and celery; cook for 6 to 8 minutes until softened.
03 - Stir in garlic and cook for 1 minute. Add ground beef and cook until browned, breaking up meat as it cooks.
04 - Stir in tomato paste, Worcestershire sauce, thyme, rosemary, salt, and black pepper. Cook for 2 minutes.
05 - Sprinkle flour over mixture and cook, stirring, for 1 minute.
06 - Pour in beef stock, stir well, and bring to a simmer. Cook for 10 minutes until thickened. Stir in peas and remove from heat.
07 - Meanwhile, boil potatoes in salted water for 15 to 18 minutes until tender, then drain thoroughly.
08 - Mash potatoes with butter, warm milk, salt, and white pepper until smooth, then fold in grated Cheddar cheese.
09 - Spoon beef filling into a 2-quart ovenproof baking dish. Spread Cheddar mash evenly on top.
10 - Sprinkle 2 tablespoons grated Cheddar cheese over the mash.
11 - Bake for 25 to 30 minutes, or until the top is golden and the filling is bubbling.
12 - Allow to rest for 10 minutes before serving. Garnish with chopped chives or parsley, if desired.
# Expert Advice:
01 -
- The cheddar mash is so creamy and tangy it becomes the best part, not just a topping.
- One pan, one oven, minimal cleanup but somehow tastes like you've been cooking all day.
- It reheats beautifully, making it perfect for leftovers or meal prepping without any sacrifice in flavor.
02 -
- Cold mash doesn't spread evenly; always use it warm so it covers the filling smoothly without creating air gaps that lead to a sunken top.
- Don't skip the resting time after baking; it lets everything set so the layers stay distinct instead of sliding into each other on the plate.
- The filling thickens more as it cools, so if it looks slightly loose when you transfer it to the baking dish, that's exactly right.
03 -
- Let your cooked beef filling cool slightly before topping with mash; this prevents the bottom layer from breaking apart when you transfer it to the table.
- Use a potato ricer instead of a masher if you want the silkiest possible texture, though a masher gives you more control over how chunky you like it.
- If your mash starts looking dry as you're mixing, warm a bit more milk rather than adding it cold, which keeps everything smooth and integrated.