Cheddar-Topped Shepherd’s Pie is a perfect recipe to make anytime you are looking for a hearty, delicious comfort food for the Fall time. Shepherd’s pie is very filling, and this recipe makes a generous amount, so it’s great for feeding a lot of friends and family.
Everything you need is available through our Home Delivery, from the ground beef in the savory filling to the butter, cream, and extra sharp cheddar in the mashed potato topping.
- Put the potatoes in a large pot, cover with cold salted water, and bring to a boil. Cook for 15 to 20 minutes. Heat your oven to 400°F while they cook.
- Heat the olive oil in a large oven safe skillet over medium-high heat. Add the ground beef and cook for 6 to 8 minutes, breaking it up as it browns. Spoon out any excess fat, then season with salt and pepper.
- Add the onion and carrots and cook for 5 minutes, until they start to soften. Stir in the garlic and tomato paste and cook for another minute. Sprinkle in the flour and stir for 1 minute so it coats everything.
- Pour in the beef broth and Worcestershire, add the thyme, and stir well. Let it bubble gently for 5 to 6 minutes, until the sauce is thick and glossy. Stir in the peas and take the skillet off the heat.
- Drain the potatoes well and return them to the warm pot. Add the butter and heavy cream and mash until smooth. Fold in 1 cup of the cheddar and season with salt and pepper.
- Spoon the mashed potatoes over the beef filling and spread them to the edges, so the whole top is covered. Rake a fork across the surface to make ridges, because those peaks turn extra crispy in the oven. Sprinkle the remaining ½ cup of cheddar over the top.
- Bake for 20 to 25 minutes, until the filling is bubbling at the edges. For a deeper golden top, broil for the last 2 minutes and keep a close eye on it.
- Let the pie sit for 5 to 10 minutes so it holds together when you scoop it.
- 1 lb Ground Beef
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 carrots, peeled and diced
- 2 cloves garlic, minced
- 2 tablespoons tomato paste
- 2 tablespoons all-purpose flour
- 1 cup beef broth
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried thyme
- 1 cup frozen peas
- 2 lbs Gold Potatoes, peeled and cut into chunks
- 4 tablespoons Salted Butter
- ½ cup SMC Heavy Whipping Cream
- 1½ cups Shredded Extra Sharp Cheddar
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