Beef Shepherds Pie Cheddar Mash (Print)
Rich ground beef and vegetables beneath creamy cheddar mashed potatoes 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 - 1.5 lbs 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 - 0.5 teaspoon black pepper
13 - 2 tablespoons all-purpose flour
14 - 1 cup beef stock
15 - 1 cup frozen peas
→ Cheddar Mash
16 - 2.5 lbs potatoes, peeled and cut into chunks
17 - 4 tablespoons unsalted butter
18 - 0.5 cup whole milk, warmed
19 - 1.5 cups sharp Cheddar cheese, grated
20 - Salt and pepper, to taste
# How To Make:
01 - Preheat your oven to 400°F.
02 - In a large skillet, heat olive oil over medium heat. Add the onion, carrot, and celery. Sauté for 6–8 minutes until softened.
03 - Stir in garlic and cook for 1 minute. Add ground beef and cook, breaking it up, until browned.
04 - Mix in tomato paste, Worcestershire sauce, thyme, rosemary, salt, and pepper. Cook for 2 minutes.
05 - Sprinkle flour over the mixture and stir well. Add beef stock, bring to a simmer, and cook for 10 minutes until thickened. Stir in frozen peas, remove from heat.
06 - Meanwhile, boil potatoes in salted water for 15–20 minutes until fork-tender. Drain well.
07 - Mash potatoes with butter and warm milk until smooth. Fold in grated Cheddar until melted. Season with salt and pepper.
08 - Spoon the beef filling into a large baking dish. Spread Cheddar mash evenly on top, creating peaks with a fork.
09 - Bake for 25 minutes, or until the top is golden and filling is bubbling. Let rest for 10 minutes before serving.
# Expert Tips:
01 -
- The cheddar mash creates this incredible golden crust that everyone fights over
- Leftovers somehow taste even better the next day, if they last that long
02 -
- Cold milk creates lumpy, gluey potatoes. Warm your milk before adding it to the mash.
- Creating peaks with your fork when spreading the mash gives you more crispy golden bits.
03 -
- Grate your own cheese instead of buying pre-shredded for the smoothest melt
- For extra richness, brush the mashed potato tops with a little beaten egg before baking