Beef Shepherds Pie Cheddar Mash (Print)

Savory ground beef and vegetables topped with creamy, cheesy mashed potatoes for a comforting meal.

# 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 garlic cloves, minced
06 - 1 ½ 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 cup beef stock
12 - 1 cup frozen peas
13 - 2 tablespoons all-purpose flour
14 - Salt and black pepper, to taste

→ Cheddar Mash

15 - 2 ½ pounds russet potatoes, peeled and chopped
16 - 4 tablespoons unsalted butter
17 - ½ cup whole milk, warmed
18 - 1 cup sharp cheddar cheese, grated
19 - Salt and black pepper, to taste

# How To Make:

01 - Preheat oven to 400°F.
02 - In a large sauté pan, heat olive oil over medium heat. Add onion, carrots, and celery; cook for 6-8 minutes until softened.
03 - Stir in garlic; cook for 1 minute. Add ground beef and cook, breaking up with a spoon, until browned.
04 - Stir in tomato paste, Worcestershire sauce, thyme, and rosemary. Sprinkle flour over the mixture; cook for 2 minutes.
05 - Pour in beef stock; bring to a simmer. Add peas, season with salt and pepper, and cook for 8-10 minutes until thickened.
06 - Meanwhile, boil potatoes in salted water until very tender, about 15-20 minutes. Drain well.
07 - Mash potatoes with butter and warm milk until smooth. Stir in cheddar cheese; season with salt and pepper.
08 - Spread the beef filling in a 9x13-inch baking dish. Spoon cheddar mash evenly over the top, swirling gently with a fork.
09 - Bake for 25-30 minutes until golden and bubbling. Let rest for 10 minutes before serving.

# Expert Tips:

01 -
  • The cheddar mash creates this incredible golden crust that everyone fights over
  • Makes enough for generous seconds plus lunch the next day
  • Freezes beautifully so you can stash half for later
02 -
  • Dont skip letting it rest for 10 minutes or the filling will be too runny when you cut into it
  • Make sure the beef mixture is nicely thickened before assembling or it will bubble over
  • Russet potatoes really do make a difference, waxy ones won't give you that fluffy topping
03 -
  • Use a fork to create decorative peaks in the potato topping, they get extra crispy and golden
  • Grate your own cheese instead of buying pre-shredded for better melting

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