Cheddar-Topped Shepherd’s Pie

One of my favorite food magazines is Everyday Food.  Martha Stewart may be an ex-felon, but I still love her stuff.  I always find delicious recipes to try in this magazine.  I found this particular one in the October 2008 issue.  It’s definitely comfort-type food!  While it’s delicious straight from the oven, I think it tastes even better the next day.  I used a whole lot more cheese than the recipe called for (you know about my unhealthy addiction to cheese), but otherwise, I followed the recipe exactly.

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Cheddar-Topped Shepherd’s Pie (Courtesy of Everyday Food)

  • 2 pounds baking potatoes (about 4), peeled and thinly sliced
  • Coarse salt and ground pepper
  • 1 tablespoon vegetable oil, such as safflower
  • 6 medium carrots, halved lengthwise, quartered if large, and thinly sliced
  • 6 celery stalks, thinly sliced
  • 1 large onion, chopped
  • 1/2 teaspoon dried thyme
  • 1/4 cup all-purpose flour
  • 1/4 cup tomato paste
  • 2 pounds ground beef chuck
  • 1 cup whole milk
  • 3 cups shredded sharp cheddar
  • Directions

    1.  Preheat oven to 450. Place potatoes in a large saucepan, and cover by 1 inch with salted water. Bring to a boil; reduce to a simmer. Cook until potatoes are easily pierced with the tip of a paring knife, 15 to 20 minutes.

    2.  Meanwhile, heat oil in a 5-quart Dutch oven or heavy pot over medium-high. Add carrots, celery, onion, and thyme. Cook, stirring occasionally, until vegetables are tender, 8 to 10 minutes. Add flour and tomato paste; cook, stirring, 1 minute. Add beef; cook, stirring occasionally, until no longer pink, 6 to 8 minutes. Add 1 cup water; bring to a boil, and simmer 1 minute. Set beef filling aside.

    3.  Drain potatoes; return to pan. Cook over medium, stirring, until liquid has evaporated and a thin film covers bottom of pan, about 1 minute. Remove pan from heat; add milk and 1 cup cheese. Mash until smooth; season cheddar-potato topping with salt and pepper.

    4.  Pour beef filling into a 13-by-9-inch baking dish. Drop dollops of topping over filling; spread to edges with a spatula.  Sprinkle with remaining 1/2 cup cheese. Bake until topping is browned and filling is bubbling rapidly, about 20 minutes (if topping and filling were chilled, increase to 35 minutes). Let stand 5 minutes before serving.

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    Published in: on May 24, 2009 at 5:03 pm  Comments (6)  

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    6 CommentsLeave a comment

    1. I must say, this looks much more appetizing than most shepherd’s pie recipes I’ve seen and tasted. I’ve had some really, really bad shepherd’s pie experiences, but you can add tons of melty cheese all over anything and I’ll eat it!

      • Oh yeah, I’ve had some versions that were straight out gross. I’m the same with cheese as well. If it’s covered in it, I’ll eat it…well, within reason :).

    2. Looks absolutely delicious … Laila .. http://lailablogs.com/

      • Thanks, Laila!

    3. I like the sound of topping shepherd’s pie with cheese. It looks really good!

      • Thank you, Kevin! The cheese was a nice addition. Given my addiction to cheese, though, I guess I’m partial :).


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