Beef Shepherds Pie Cheddar Mash (Printable)
Savory beef and veggies under a layer of creamy, cheesy mashed potatoes, baked to golden perfection.
# 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)
# Directions:
01 - Set the oven to 400°F to prepare for baking.
02 - Heat olive oil in a large skillet over medium heat. Add onion, carrots, and celery, cooking for 6 to 8 minutes until softened.
03 - Stir in minced garlic and cook for 1 minute. Incorporate ground beef, browning thoroughly and breaking it apart as it cooks.
04 - Mix in tomato paste, Worcestershire sauce, thyme, rosemary, salt, and pepper; cook for 2 minutes. Sprinkle flour over the mixture and stir for 1 minute.
05 - Pour in beef stock, stir well, then bring to a simmer. Cook for 10 minutes until thickened. Stir in frozen peas and remove from heat.
06 - Boil potatoes in salted water for 15 to 18 minutes until tender. Drain thoroughly.
07 - Mash potatoes with butter, warmed milk, salt, and white pepper until smooth. Fold in grated Cheddar cheese gently.
08 - Transfer beef filling into a 2-quart ovenproof baking dish. Spread the Cheddar mash evenly over the top and sprinkle with additional grated Cheddar cheese.
09 - Bake for 25 to 30 minutes until the topping is golden brown and the filling bubbles.
10 - Allow the dish to rest for 10 minutes before serving. Garnish with chopped chives or parsley if desired.
# Expert Tips:
01 -
- It's one of those rare dishes that tastes like you spent all day cooking when you've really only spent an hour and a half.
- The creamy, cheesy mash on top is so addictive that people will ask you to make it again before they've finished their first bite.
- You can build it ahead and bake it later, which means less stress when people are actually arriving.
02 -
- Drain the potatoes really well or they'll make the mash heavy and waterlogged, which changes everything.
- Don't skip the resting time at the end, because a hot pie is hard to portion and tastes better when it's settled.
- If your filling seems thin after simmering, let it cook a few more minutes before adding the peas, because it needs to thicken properly so it doesn't soak into the mash.
03 -
- Use mature, aged Cheddar because mild Cheddar will disappear into the potatoes instead of announcing itself.
- Don't skip the resting time after baking, because it gives the filling time to set and makes plating a thousand times easier.