Cheddar-Topped Shepherd’s Pie

This is a Martha Stewart recipe.

  • 2 lbs of potatoes (around 4 big ones) peeled and sliced
  • Salt and pepper to taste
  • 1 tablespoon vegetable oil
  • 6 medium carrots (we cut ours into rounds)
  • 6 celery stalks, thinly sliced
  • 1 large onion, chopped
  • 1/2 teaspoon thyme
  • 1/4 cup flour
  • 1/4 cup tomato paste
  • 2 pounds ground beef (we used a little less)
  • 1 cup milk
  • 1 1/2 cup shredded old cheddar, divided

1. Preheat oven to 450F.

2. Place potatoes in water and bring to a boil. Cook until potatoes are tender.

3. Meanwhile, heat the oil in a large skillet or pot over medium high heat. Add carrots, celery, onion and thyme. Cook, stirring occasionally, for 8 to 10 min, until vegetables are tender. Add flour and tomato paste and cook another minute. Add beef and cook until no longer pink. Transfer beef filling to an oven safe dish.

3. Drain potatoes and return to pot. Add milk and 1 cup of the cheese and mash until smooth. Season with salt and pepper to taste.

4. Cover beef filling with mashed potato topping. Sprinkle with rest of cheese. Bake until topping in browned and filling in bubbling, 20 min.

Verdict: This was an interesting recipe. The tomato paste made kind of a sauce/gravy, which is different to the Shepherd’s Pie we normally make. I like the addition of cheese to both the mashed potato topping and then again on top of that. I will say, that it didn’t feel like my family’s traditional Shepherd’s Pie, though, because you couldn’t eat it with ketchup.



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