𝐶ℎ𝑒𝑑𝑑𝑎𝑟-𝑇𝑜𝑝𝑝𝑒𝑑 𝑆ℎ𝑒𝑝ℎ𝑒𝑟𝑑’𝑠 𝑃𝑖𝑒
𝗜𝗻𝗴𝗿𝗲𝗱𝗶𝗲𝗻𝘁𝘀:
1 lb ground beef
1 onion, finely chopped
2 cloves garlic, minced
1 cup frozen peas and carrots
1 tbsp tomato paste
1 tbsp Worcestershire sauce
1 cup beef broth
Salt and pepper to taste
4 cups mashed potatoes
1 cup shredded cheddar cheese
2 tbsp butter
1 tsp dried thyme
𝗗𝗶𝗿𝗲𝗰𝘁𝗶𝗼𝗻𝘀:
1. Cook the filling: In a large skillet, heat 1 tbsp of butter over medium heat. Add the chopped onion and minced garlic, cooking until softened, about 3-4 minutes. Add the ground beef and cook until browned, breaking it up with a spoon as it cooks. Once browned, drain any excess fat.
2. Add seasoning and vegetables: Stir in the tomato paste, Worcestershire sauce, and beef broth, allowing the mixture to simmer for 5 minutes. Add the frozen peas and carrots, cooking for an additional 3-4 minutes. Season with salt, pepper, and thyme. Remove from heat and set aside.
3. Prepare the mashed potatoes: If you don’t already have mashed potatoes, prepare them by boiling peeled potatoes until tender, then mashing them with butter and milk until creamy. Season with salt and pepper to taste.
4. Assemble the shepherd’s pie: Preheat your oven to 375°F (190°C). In a greased 9×13-inch baking dish, spread the beef and vegetable mixture evenly across the bottom. Layer the mashed potatoes over the top, smoothing them out with a spatula. Sprinkle the shredded cheddar cheese over the mashed potatoes, creating a golden cheesy crust when baked.
5. Bake the shepherd’s pie: Place the dish in the preheated oven and bake for 20-25 minutes, or until the cheese is melted and golden brown. The edges of the mashed potatoes should be slightly crispy.
6. Serve and enjoy: Let the Cheddar-Topped Shepherd’s Pie cool for a few minutes before serving. This hearty, comforting dish is perfect for a cozy family dinner and pairs well with a simple green salad or crusty bread.
𝗣𝗿𝗲𝗽 𝗧𝗶𝗺𝗲: 𝟮𝟬 𝗺𝗶𝗻𝘂𝘁𝗲𝘀 | 𝗖𝗼𝗼𝗸𝗶𝗻𝗴 𝗧𝗶𝗺𝗲: 𝟮𝟱 𝗺𝗶𝗻𝘂𝘁𝗲𝘀 | 𝗧𝗼𝘁𝗮𝗹 𝗧𝗶𝗺𝗲: 𝟰𝟱 𝗺𝗶𝗻𝘂𝘁𝗲𝘀
𝗞𝗰𝗮𝗹: 𝟰𝟱𝟬 𝗸𝗰𝗮𝗹 | 𝗦𝗲𝗿𝘃𝗶𝗻𝗴𝘀: 𝟲 𝘀𝗲𝗿𝘃𝗶𝗻𝗴𝘀
~ 𝑫𝒐𝒏𝒂𝒍𝒅 𝑹𝒆𝒄𝒊𝒑𝒆𝒔