Description
Shepherd’s Pie with Cheddar Mash
Ingredients
For the Meat Filling:
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1 tablespoon olive oil
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1 lb (450 g) ground lamb (or beef for a cottage pie)
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1 small onion, finely chopped
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2 garlic cloves, minced
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1 cup carrots, diced
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1 cup frozen peas
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1 tablespoon tomato paste
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1 tablespoon Worcestershire sauce
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1 teaspoon dried thyme
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½ teaspoon rosemary (optional)
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½ cup beef broth
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Salt and black pepper, to taste
For the Cheddar Mashed Potatoes:
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2 lbs (900 g) potatoes (Yukon Gold or Russet), peeled and chopped
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4 tablespoons butter
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½ cup milk (more if needed)
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1 cup sharp cheddar cheese, shredded
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Salt and black pepper, to taste
Instructions
1. Make the Cheddar Mash
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Boil the potatoes in salted water until tender (about 15 minutes).
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Drain well, then mash with butter and milk until smooth and creamy.
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Stir in the cheddar cheese, and season with salt and pepper to taste.
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Set aside while you prepare the filling.
2. Prepare the Meat Filling
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Heat olive oil in a large skillet over medium heat.
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Add the ground lamb (or beef) and cook until browned, breaking it up with a spoon.
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Add the onion, garlic, and carrots; cook for 4–5 minutes until softened.
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Stir in the tomato paste, Worcestershire sauce, thyme, rosemary, salt, and pepper.
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Pour in the beef broth and simmer for 5–7 minutes until slightly thickened.
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Stir in the peas, then remove from heat.
3. Assemble the Pie
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Preheat oven to 400°F (200°C).
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Spread the meat filling evenly in the bottom of a baking dish (about 9×9 inches).
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Spoon the cheddar mashed potatoes over the top and spread smoothly.
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Use a fork to create ridges on top — they’ll crisp up beautifully in the oven.
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Optional: Sprinkle extra cheddar cheese on top for an even cheesier crust.
4. Bake
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Bake uncovered for 20–25 minutes, until the top is golden and bubbling.
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For extra crispiness, broil for 2–3 minutes at the end.
5. Serve
Let it rest for 5 minutes before serving.
Serve warm with a side of buttered green beans or a crisp garden salad. 🌿