Beef Shepherds Pie Cheddar (Printable Version)
Savory beef and vegetable filling topped with creamy cheddar mash, baked to golden perfection.
# What You'll 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 pounds 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 pounds 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
# Directions:
01 - Set the oven temperature to 400°F.
02 - Heat olive oil in a large skillet over medium heat. Add onion, carrots, and celery, sautéing for 6 to 8 minutes until softened.
03 - Stir in minced garlic, cooking for 1 minute before adding ground beef. Brown the beef thoroughly, breaking up any lumps.
04 - Mix in tomato paste, Worcestershire sauce, dried thyme, rosemary, salt, and black pepper. Cook for 2 minutes to blend flavors.
05 - Sprinkle flour evenly over the mixture and stir for 1 minute to remove raw taste.
06 - Pour in beef stock, stir well, bring to a simmer, and cook for 10 minutes until the sauce thickens. Stir in frozen peas, then remove from heat.
07 - Boil potatoes in salted water for 15 to 18 minutes until fork-tender. Drain thoroughly.
08 - Mash potatoes with butter, warmed milk, salt, and white pepper until smooth. Gently fold in grated Cheddar cheese.
09 - Transfer beef filling into a 2-quart ovenproof baking dish. Evenly spread the Cheddar mash over the top.
10 - Sprinkle additional grated Cheddar cheese over the mash.
11 - Bake in the preheated oven for 25 to 30 minutes until the topping turns golden and the filling bubbles.
12 - Allow the dish to rest for 10 minutes before serving. Garnish with chopped chives or parsley if desired.
# Expert Advice:
01 -
- It feels like a complete meal in one dish, with protein, vegetables, and comfort all layered together.
- The sharp cheddar melted into creamy mash creates a topping that's genuinely hard to stop eating once you've started.
- It comes together in just over an hour, which means you can have something impressive on the table on a weeknight.
02 -
- Don't skip the 10-minute rest after baking; it lets the layers set so your spoon doesn't end up with a pile of mash on top of separated beef.
- If your mash is too thick, add milk a splash at a time rather than all at once, since overworking potatoes turns them gluey.
- The flour is essential not just for thickening but for absorbing excess moisture from the vegetables so the filling doesn't turn watery.
03 -
- If you're cooking for a crowd, assemble two pies and bake them side by side; they'll finish at the same time and you'll have less stress.
- Warm the milk before mixing it with the potatoes; cold milk means extra stirring and a higher chance of turning them gluey.