Shepherds Pie With Beef And Cheddar Mashed Potatoes

Illustration generated by AI. The recipe is hand-curated and checked by MealPrep's allergen, diet and nutrition rules.

American · 65 min · Beef · high-protein

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Ingredients

• 1 1/2 lb (85/15) ground beef
• 1 1/4 lb, peeled and quartered russet potatoes
• 4 oz, shredded sharp cheddar cheese
• 2 tbsp unsalted butter
• 1/4 cup whole milk
• 1 medium, diced yellow onion
• 1, diced carrots
• 1/2 cup frozen peas
• 1 tbsp tomato paste
• 1/2 cup beef broth
• 1 tbsp all-purpose flour
• 1/2 tbsp olive oil
• 1 tbsp total Worcestershire sauce, thyme, salt and black pepper

Method (tap to check — screen stays awake)

1. Cover the potatoes with cold salted water, bring to a boil and simmer for 18 minutes until a knife slides through with no resistance.
2. Meanwhile, brown the beef in the olive oil over medium-high heat for 8 minutes, breaking it up but letting it sit long enough to crust; pour off all but a tablespoon of the fat.
3. Add the onion and carrots and cook 6 minutes until softened, then stir in the tomato paste and flour and cook 1 minute more so the paste darkens and loses its raw edge.
4. Pour in the broth with the Worcestershire and thyme, scrape the bottom of the pan, and simmer 5 minutes until it thickens into gravy. Stir in the peas and season.
5. Drain the potatoes, mash them with the butter and warm milk, then fold in two thirds of the cheddar and taste for salt.
6. Spread the filling in a 9x13 dish, spoon the potatoes over in dollops and rake them flat with a fork, then scatter the remaining cheddar on top.
7. Bake at 400F for 25 minutes until the peaks are browned and the gravy bubbles at the edges. Rest 10 minutes before serving so it holds its shape on the plate.

Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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