Beef Shepherds Pie Cheddar Mash (Print)

Savory beef and vegetables beneath creamy cheddar mashed potatoes baked golden and bubbly.

# What You’ll Need:

→ Beef Filling

01 - 2 tablespoons olive oil
02 - 1 large onion, finely chopped
03 - 2 medium carrots, diced
04 - 2 celery stalks, diced
05 - 3 cloves garlic, minced
06 - 1.65 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 - ½ teaspoon ground black pepper
13 - 2 tablespoons all-purpose flour
14 - 1 cup beef stock
15 - 1 cup frozen peas

→ Cheddar Mash

16 - 2.6 lbs potatoes, peeled and quartered
17 - 4 tablespoons unsalted butter
18 - ½ cup whole milk, warmed
19 - 1½ cups sharp cheddar cheese, grated
20 - Salt and pepper, to taste

# How To Make:

01 - Preheat oven to 400°F.
02 - Bring a large pot of salted water to a boil. Add potatoes and cook for 15–20 minutes until fork-tender.
03 - Heat olive oil in a large skillet over medium heat. Add onion, carrots, and celery; sauté for 5 minutes until softened.
04 - Stir in garlic and cook for 1 minute. Add ground beef and cook, breaking up with a spoon, until browned and no longer pink.
05 - Mix in tomato paste, Worcestershire sauce, thyme, rosemary, salt, and pepper. Sprinkle flour over the mixture and stir well.
06 - Pour in beef stock, bring to a simmer, and cook for 7–8 minutes until thickened. Stir in frozen peas. Remove from heat.
07 - Drain potatoes and return to pot. Add butter and warmed milk; mash until smooth. Stir in grated cheddar cheese. Season with salt and pepper.
08 - Spoon the beef filling into a 2-quart baking dish. Spread the cheddar mash evenly over the top.
09 - Use a fork to create ridges on the mash for extra crispiness.
10 - Bake for 25–30 minutes, until the top is golden and filling is bubbling.
11 - Let rest for 5–10 minutes before serving.

# Expert Tips:

01 -
  • The cheddar mash creates this incredible golden crust that everyone fights over
  • It actually tastes even better the next day, so youll want leftovers
  • The whole house smells amazing while it bakes, which is basically free aromatherapy
02 -
  • Letting the beef filling cool slightly before topping with mash prevents the potato from sinking into the meat
  • The ridges you create with a fork are not just decorative, theyre where the magic crispy bits happen
03 -
  • Dry your potatoes after draining by putting them back in the warm pot for a minute, which helps absorb the milk and butter better
  • Use a really sharp cheddar because mild cheese gets lost in the creamy potatoes

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