Cheddar-Topped Shepherd's Pie

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READY IN: 1hr 20mins
SERVES: 8
YIELD: 1 pie
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat oven to 450.
  • Cover potatoes with 1 inch of salted water in a large saucepan and bring to a boil. Reduce to a simmer and cook for 15-20 minutes until potatoes are easily pierced.
  • Meanwhile, Add carrots, celery, thyme and onion to oil in a dutch oven or heavy pot over medium to high heat. Stir and cook for about 8-10 minutes until they are tender.
  • Add tomato paste and flour. Cook for an additional 1 minute.
  • Add beef and cook, stirring, 6-8 minutes or no longer pink.
  • Add 1 cup of water and bring to a boil then simmer for 1 minute. Set this aside.
  • Drain the potatoes and return to the pan over medium heat for 1 minute. Shut off the heat and add milk and 1 cup of the cheddar. Mash until smooth and season with salt and pepper.
  • Pour the beef into a 13-by-9 inch baking dish. Spread the potatoes over the filling and sprinkle with remaining cheese.
  • Bake until topping is browned for 20 minutes. (If the shepherd's pie was refrigerated before heating, bake for 35 minutes).
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