Beef Shepherds Pie Cheddar Mash (Printable)
Savory beef and vegetable casserole topped with creamy, cheesy mashed potatoes baked golden.
# 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 - 3 cloves garlic, minced
06 - 1.5 lb 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 black pepper
13 - 2 tablespoons all-purpose flour
14 - 1 cup beef stock
15 - 1 cup frozen peas
→ Cheddar Mash
16 - 2.5 lb potatoes, peeled and cut into chunks
17 - 4 tablespoons unsalted butter
18 - ½ cup whole milk, warmed
19 - 1½ cups mature Cheddar cheese, grated
20 - 1 teaspoon salt
21 - ½ teaspoon white pepper
→ Assembly
22 - 2 tablespoons grated Cheddar cheese (for topping)
23 - Fresh chives or parsley, chopped (optional, for garnish)
# How-To:
01 - Set the oven to 400°F (200°C).
02 - Heat olive oil in a large skillet over medium heat. Add onion, carrots, and celery and cook for 6 to 8 minutes until softened.
03 - Stir in minced garlic and cook for 1 minute. Add ground beef and cook until browned, breaking it up as it browns.
04 - Mix in tomato paste, Worcestershire sauce, thyme, rosemary, salt, and black pepper. Cook for 2 minutes to combine flavors.
05 - Sprinkle flour over the mixture and cook, stirring continuously, for 1 minute.
06 - Pour in beef stock, stir thoroughly, and bring to a simmer. Cook for 10 minutes until thickened. Add frozen peas and remove from heat.
07 - Place potatoes in salted boiling water and cook for 15 to 18 minutes until tender. Drain thoroughly.
08 - Mash potatoes with butter, warm milk, salt, and white pepper until smooth. Fold in grated Cheddar cheese.
09 - Spoon beef filling into a 2-quart ovenproof baking dish. Spread Cheddar mash evenly over the top.
10 - Sprinkle additional grated Cheddar cheese over the mashed potatoes.
11 - Bake in the preheated oven for 25 to 30 minutes until the top is golden and the filling is bubbling.
12 - Allow to rest for 10 minutes before serving. Garnish with chopped chives or parsley if desired.
# Expert Tips:
01 -
- Everything cooks in layers, so you're never juggling too many pans at once.
- The Cheddar mash gets crispy edges that everyone fights over.
- It reheats beautifully, sometimes even better the next day.
- One dish feeds a crowd and still feels like you made something special.
02 -
- Don't skip warming the milk, cold milk will cool the potatoes and make the mash gluey instead of fluffy.
- Let the filling simmer long enough to thicken properly, or it'll leak out when you scoop portions.
- Resting the baked dish for 10 minutes isn't optional, it keeps the layers intact and prevents burnt tongues.
03 -
- Use a potato ricer instead of a masher for the fluffiest, lump-free mash.
- Rough up the surface of the mash with a fork before baking, the peaks crisp up beautifully.
- Taste the filling before assembling and adjust salt or Worcestershire sauce, it should be just bold enough to stand up to the mild potatoes.