Beef Shepherds Pie Cheddar (Print Page)

Hearty beef and vegetable filling topped with smooth cheddar mashed potatoes, baked to golden perfection.

# What You 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 - 1.7 lb ground beef
07 - 2 tablespoons tomato paste
08 - 2 tablespoons all-purpose flour
09 - 1 cup beef stock
10 - 2 teaspoons Worcestershire sauce
11 - 1 teaspoon dried thyme
12 - 1 teaspoon dried rosemary
13 - 1 cup frozen peas
14 - Salt and freshly ground black pepper, to taste

→ Cheddar Mash

15 - 2.5 lb potatoes, peeled and quartered
16 - 4 tablespoons unsalted butter
17 - 1/2 cup milk, warmed
18 - 1 1/2 cups sharp cheddar cheese, grated
19 - Salt and freshly ground black pepper, to taste

# Directions:

01 - Preheat oven to 400°F.
02 - Heat olive oil in a large skillet over medium heat. Add onion, carrots, and celery; sauté for 5–7 minutes until softened. Add garlic and cook for 1 minute more.
03 - Add ground beef, breaking it up with a spoon, and cook until browned. Drain excess fat if needed. Stir in tomato paste and flour; cook for 2 minutes.
04 - Pour in beef stock, Worcestershire sauce, thyme, and rosemary. Simmer for 10 minutes, stirring occasionally, until thickened. Stir in peas. Season with salt and pepper. Remove from heat.
05 - Place potatoes in a large pot and cover with salted water. Bring to a boil, reduce heat, and simmer for 15–20 minutes until tender.
06 - Drain potatoes and return to the pot. Mash with butter and warm milk until smooth. Fold in grated cheddar cheese. Season with salt and pepper.
07 - Spread the beef filling evenly in a 2-quart baking dish. Spoon cheddar mash on top and spread smoothly. Use a fork to create texture on the surface.
08 - Bake for 25–30 minutes until the top is golden and the filling is bubbling.
09 - Let rest for 10 minutes before serving.

# Expert Tips:

01 -
  • The cheddar in the mash creates this incredible savory crust that gets slightly crisp in spots while staying creamy underneath
  • It actually tastes better reheated the next day, making it perfect for lazy Sunday meal prep
02 -
  • Never pipe your potato topping in fancy swirls, it creates dry spots and the edges burn before the center heats through
  • Your filling must be completely cooled before topping, otherwise hot filling makes the mash sink and get soggy
03 -
  • Grate your own cheese instead of buying pre shredded, which contains anti caking agents that prevent smooth melting
  • Use a slotted spoon to transfer the beef filling to your baking dish, preventing the bottom layer from becoming too watery

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