Homemade Shepherd’s Pie with Cheese


Homemade Shepherd’s Pie with Cheese

4 baking potatoes, peeled and sliced
1 tbsp vegetable oil
6 celery stalks, thinly sliced
6 medium carrots, quartered lengthwise and thinly sliced
½ tsp dried thyme
1 large onion, chopped
¼ cup tomato paste
¼ cup all-purpose flour
2 pounds ground beef
1 cup water
1 cup milk
1 1/2 cup white cheddar cheese, shredded
salt and pepper

1. Place the potatoes in a large pot and add 1 inch of water. Add a generous pinch of salt, then set the pot to high heat and bring to a boil. Reduce the heat to low and simmer for 15-20 minutes, until the potatoes are soft and easily pierced with a knife. Remove from the heat, drain and return them to the pan.
2. In the meantime, pour the vegetable oil into a large pot set to medium-high heat. Add the carrots, celery, onion and thyme and cook, stirring occasionally, for 8 minutes, or until the vegetable are tender. Add the flour and tomato paste and stir for 1 minute. Add the ground beef and cook, stirring occasionally, until the beef is no longer pink. Add the water, bring to a boil, then reduce the heat to low and simmer for 1 minute. Remove the pot from the heat and set aside.
3. Set the pot with the potatoes to medium heat and cook until the liquid in the pot has evaporated, about 1 minute. Remove the pot from the heat, add the milk and 1 cup white cheddar cheese and mash until smooth. Season with salt and pepper. If desired, you can also add 1-2 tbsp butter to taste.
4. Pour the beef into a 13”x9” baking dish. Dollop the potatoes on top and smooth them over the surface. Sprinkle with the remaining ½ cup white cheddar cheese.
5. Bake at 450F for 20 minutes, or until the potatoes have browned and the beef filling is bubbling. Let rest for 5 minutes, then serve and enjoy!


Leave a Comment

All rights reserved © pankobunny · Theme by Blogmilk + Coded by Brandi Bernoskie