Beef Shepherds Pie Cheddar (Printable)
Savory ground beef and vegetables beneath creamy cheddar mash baked to a golden finish.
# 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 - 2 cloves garlic, minced
06 - 1.7 lb ground beef
07 - 2 tablespoons tomato paste
08 - 2 tablespoons all-purpose flour
09 - 1 cup beef stock
10 - 2 teaspoons Worcestershire sauce
11 - 1 teaspoon dried thyme
12 - 1 teaspoon dried rosemary
13 - 1 cup frozen peas
14 - Salt and freshly ground black pepper, to taste
→ Cheddar Mash
15 - 2.5 lb potatoes, peeled and quartered
16 - 4 tablespoons unsalted butter
17 - 1/2 cup milk, warmed
18 - 1.5 cups sharp cheddar cheese, grated
19 - Salt and freshly ground black pepper, to taste
# How To Make It:
01 - Preheat your oven to 400°F.
02 - Heat olive oil in a large skillet over medium heat. Add onion, carrots, and celery; sauté for 5–7 minutes until softened. Add garlic and cook for 1 minute more.
03 - Add ground beef, breaking it up with a spoon, and cook until browned. Drain excess fat if needed. Stir in tomato paste and flour; cook for 2 minutes.
04 - Pour in beef stock, Worcestershire sauce, thyme, and rosemary. Simmer for 10 minutes, stirring occasionally, until thickened. Stir in peas. Season with salt and pepper. Remove from heat.
05 - Place potatoes in a large pot and cover with salted water. Bring to a boil, reduce heat, and simmer for 15–20 minutes until tender.
06 - Drain potatoes and return to the pot. Mash with butter and warm milk until smooth. Fold in grated cheddar cheese. Season with salt and pepper.
07 - Spread the beef filling evenly in a 2-quart baking dish. Spoon cheddar mash on top and spread smoothly. Use a fork to create texture on the surface.
08 - Bake for 25–30 minutes until the top is golden and the filling is bubbling.
09 - Let rest for 10 minutes before serving.
# Expert Advice:
01 -
- The cheddar mash creates an incredible crispy golden crust that you'll want to snack on straight from the oven
- This is one of those rare dishes that tastes even better the next day, making it perfect for meal prep nights
02 -
- Drain the fat after browning the beef, otherwise your filling will be greasy and the mash won't sit properly on top
- Warm your milk before adding to potatoes, or you risk ending up with gummy, gluey mash instead of fluffy clouds
03 -
- Cut all your vegetables to roughly the same size so they cook evenly and no one gets a giant chunk of carrot in their bite
- Grate your own cheese instead of buying pre-shredded, as the anti-caking coating prevents proper melting