Shepherd's Pie with Cheddar Potato Topping

Name: Shepherd's Pie with Cheddar Potato Topping
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 10 min
Yield: 5.5 servings
Cuisine: British
Ingredients: 2 tablespoon olive oil; 1.5 pound ground beef (80/20 lean); 1 yellow onion (large, chopped); 3 clove garlic (minced); 1 cup carrots (sliced); 1 cup frozen peas; 1 cup frozen corn; 2 tablespoon all-purpose flour; 1.5 cup beef broth; 1 tablespoon tomato paste; 1 teaspoon dried thyme; 0.5 teaspoon kosher salt; 0.25 teaspoon black pepper (freshly ground); 3 pound russet potatoes (peeled and quartered); 0.5 cup milk; 0.25 cup unsalted butter; 1 cup sharp cheddar cheese (shredded, divided); 1 cup steamed green beans (steamed, for serving)

A classic, savory pie filled with seasoned ground beef and vegetables (carrots, peas, corn) in a rich gravy, topped with creamy cheddar mashed potatoes and baked until golden brown.

Prep: 25 min
Cook: 45 min
Total: 1 hr 10 min
Servings: 5.5
Cuisine: British
Difficulty: Medium
Cost: $4.17/serving

Dietary

Nut-Free
Soy-Free
Egg-Free
High-Protein
High-Fiber

Ingredients

2 tablespoon olive oil
1.5 pound ground beef (80/20 lean)
1 yellow onion (large, chopped)
3 clove garlic (minced)
1 cup carrots (sliced)
1 cup frozen peas
1 cup frozen corn
2 tablespoon all-purpose flour
1.5 cup beef broth
1 tablespoon tomato paste
1 teaspoon dried thyme
0.5 teaspoon kosher salt
0.25 teaspoon black pepper (freshly ground)
3 pound russet potatoes (peeled and quartered)
0.5 cup milk
0.25 cup unsalted butter
1 cup sharp cheddar cheese (shredded, divided)
1 cup steamed green beans (steamed, for serving)

Instructions

Preheat oven to 375°F (190°C).
For the potato topping: Place 3 pounds russet potatoes in a large pot and cover with cold water. Add a pinch of salt. Bring to a boil, then reduce heat and simmer until fork-tender, about 15-20 minutes. Drain well.
Return potatoes to the pot. Add 1/2 cup milk and 1/4 cup unsalted butter. Mash until smooth. Stir in 1/2 cup shredded sharp cheddar cheese until melted and combined. Season with 1/4 teaspoon kosher salt and a pinch of black pepper to taste. Set aside.
For the filling: Heat 2 tablespoons olive oil in a large oven-safe skillet or Dutch oven over medium-high heat. Add 1 1/2 pounds ground beef and cook, breaking it up, until browned, about 8-10 minutes. Drain excess fat.
Add 1 large yellow onion and 3 cloves garlic to the skillet and sauté until softened, about 5 minutes.
Stir in 1 cup sliced carrots, 1 cup frozen peas, and 1 cup frozen corn. Cook for 5 minutes, stirring occasionally.
Sprinkle 2 tablespoons all-purpose flour over the beef and vegetables, stirring to coat. Cook for 1 minute.
Gradually stir in 1 1/2 cups beef broth and 1 tablespoon tomato paste. Bring to a simmer, stirring until sauce thickens. Season with 1 teaspoon dried thyme, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper.
Spoon the mashed potato mixture over the beef filling, spreading evenly to cover. Use a fork to create decorative peaks. Sprinkle the remaining 1/2 cup shredded sharp cheddar cheese over the top.
Bake for 25-30 minutes, or until the topping is golden brown and the filling is bubbling. If desired, you can broil for the last 2-3 minutes for extra browning on top.
Let rest for 5-10 minutes before serving. Serve hot, optionally with a side of steamed green beans.

Notes

For a speedier prep, use pre-made mashed potatoes from the refrigerated section of your grocery store. Feel free to add a splash of red wine to the beef broth for extra depth of flavor.

Nutrition (per serving)

Calories: 765
Protein: 45.6 g
Carbohydrates: 65.2 g
Fat: 37.1 g
Fiber: 8.7 g
Sodium: 890 mg
Saturated Fat: 17.5 g
Sugar: 6.8 g
Cholesterol: 135 mg