White Cheddar Shepherd's Pie

4.88 from 25 votes

This incredible White Cheddar Shepherd's Pie will be your favorite bake for colder weather months! Ground beef mixed with white cheddar is actual perfection.

Prep Time45

Cook Time30

Total Time1 15

Course: Dinner, Main Course

Cuisine: English

Servings: people

Author: Gaby Dalkin

Ingredients

Potato Topping

2 pounds russet potatoes peeled and quartered
½ cup milk
¼ cup butter
1 cup white cheddar shredded
salt and freshly ground black pepper to taste
Chives (optional)

Meat Filling

2 tablespoons olive oil
1 large yellow onion diced
6 cloves garlic finely chopped
2 large carrots peeled and diced
2 celery stalks diced
1½ pounds ground beef
1 teaspoon kosher salt
½ teaspoon freshly cracked black pepper
1 cup beef stock
1½ tablespoons tomato paste
1 tablespoon Worcestershire sauce
1 teaspoon fresh thyme finely chopped
1 cup frozen peas

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 any cheese you'd like in the potatoes - I just recommend one that has a strong or sharp flavor so it stands up to the other ingredients!
Add some red wine in place of some or all of the beef broth.

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