White Cheddar Shepherd's Pie
User Reviews
4.9
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Prep Time
45 mins
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Cook Time
30 mins
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Total Time
1 hr 15 mins
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Servings
8 people
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Calories
495 kcal
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Course
Main Course, Dinner
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Cuisine
British
White Cheddar Shepherd's Pie
Description
This White Cheddar Shepherd's Pie combines a ground beef base sautéed with onions, carrots, celery, and garlic, simmered with beef stock, tomato paste, Worcestershire sauce, and fresh thyme to build a savory, flavorful meat filling. Frozen peas are stirred in for bursts of sweetness and texture. The filling is spread in an oven-safe dish before being topped with creamy mashed potatoes that are prepared with milk, butter, shredded white cheddar cheese, salt, and pepper for a rich and smooth layer.
The dish is baked until the layers meld and the top is gently golden. The sharpness of the white cheddar in the potatoes adds a distinctive flavor that complements the umami-rich filling. The texture contrasts a hearty, tender meat and vegetable mixture with the comforting softness of cheesy mashed potatoes.
White Cheddar Shepherd’s Pie serves well as a main dish on its own, providing a filling and balanced meal. It pairs nicely with simple green salads or steamed greens to add freshness.
Notes suggest substituting different strong-flavored cheeses for the mashed potatoes to vary taste. Adding red wine instead of all beef stock can add depth to the meat mixture.
Ingredients
Potato Topping
- 2 pounds russet potato peeled and quartered
- ½ cup milk
- ¼ cup butter
- 1 cup cheddar cheese shredded, white
- salt freshly ground, to taste
- black pepper freshly ground, to taste
- chives (optional)
Meat Filling
- 2 tablespoons olive oil
- 1 yellow onion diced, large
- 6 cloves garlic finely chopped
- 2 carrot peeled and diced, large
- 2 celery diced, stalks
- 1½ pounds ground beef
- 1 teaspoon kosher salt
- ½ teaspoon black pepper freshly cracked
- 1 cup beef stock
- 1½ tablespoons tomato paste
- 1 tablespoon Worcestershire sauce
- 1 teaspoon thyme finely chopped, fresh
- 1 cup peas frozen
Instructions
- Place the potatoes in a large pot and cover with cold water. Bring to a boil over medium high heat and cook for 13 to 15 minutes, or until the potatoes are fork tender.
- Once fork tender, drain the potatoes, then return to the pot. Add the milk, butter, cheddar, salt and pepper and mash until creamy.
- Preheat your oven to 400°F. In a large oven-safe baking dish, heat the oil over medium heat. Add the onion, diced carrots, diced celery, and saute for 5-10 minutes. Add the garlic the last minute and saute until fragrant. Add the beef and cook for another 8 to 10 minutes, breaking up as needed, until the meat is browned.
- Add the stock, tomato paste, Worcestershire sauce, thyme, salt and pepper. Simmer for about 5 minutes, until the sauce is slightly thickened. Add the frozen peas and stir together. Remove from the heat and flatten the meat mixture into a single layer. Dollop the mashed potatoes on top of the meat and use a spoon to spread it flat to the edges, swooping the spoon to create some peaks and crevasses.
- Bake the shepherd's pie until the top is barely golden, about 25 to 30 minutes. Remove from the oven, let cool slightly and serve.
Notes
- Try substituting other sharp or strong-flavored cheeses in the mashed potatoes to enhance taste.
- For deeper flavor, replace some or all of the beef stock with red wine in the filling.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8people
Amount Per Serving
Calories 495 kcal
% Daily Value*
| Calories | 495kcal | 25% |
| Carbohydrates | 30g | 10% |
| Protein | 23g | 46% |
| Fat | 32g | 49% |
| Saturated Fat | 14g | 70% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 13g | 65% |
| Trans Fat | 1g | 50% |
| Cholesterol | 92mg | 31% |
| Sodium | 621mg | 26% |
| Potassium | 976mg | 21% |
| Fiber | 4g | 16% |
| Sugar | 5g | 10% |
| Vitamin A | 3096IU | 62% |
| Vitamin C | 18mg | 20% |
| Calcium | 176mg | 18% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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