Shepherd's Pie with Cheddar Mashed Potato Crust

Photo: WordRidden · CC BY 2.0 · source

A savory, thyme-scented ground meat and vegetable filling under a golden, fluffy cheddar mash. Made with beef it's technically cottage pie; with turkey it's lighter but just as cozy.

Ingredients

• 1½ lb ground beef or ground turkey
• 2½ lb russet potatoes, peeled and in chunks
• 4 tbsp butter
• ¾ cup milk
• 1 cup shredded sharp cheddar
• 1 onion, diced
• 2 to 3 carrots, diced
• 2 celery stalks, diced
• 3 garlic cloves, minced
• 1½ cups frozen peas and corn (or mixed vegetables)
• 1 cup beef broth

From your pantry: 1 tbsp oil, 2 tbsp tomato paste, 1 tbsp cornstarch, 1 tsp dried thyme, ½ tsp dried rosemary, 2 tsp salt, ½ tsp black pepper.

Instructions

1. Boil the potatoes in salted water until very tender, 15 to 18 minutes. Drain well and mash with the butter, milk, half the cheddar and 1 tsp salt. Heat the oven to 400°F.
2. Meanwhile brown the meat in the oil in a large ovenproof skillet over medium-high, breaking it up, 6 to 8 minutes. Spoon off excess fat if using beef.
3. Add the onion, carrots and celery and cook until softening, 6 minutes. Stir in the garlic, tomato paste, thyme and rosemary for 1 minute.
4. Whisk the cornstarch into the broth and add it with the frozen vegetables, remaining salt and the pepper. Simmer until thick and glossy, 3 to 4 minutes.
5. Spread the mash over the filling, rough it up with a fork and scatter over the remaining cheddar. Bake until bubbling and golden on top, 20 to 25 minutes. Rest 10 minutes before serving.

Tip: Dragging a fork across the mash makes ridges that brown into crispy edges. Run it under the broiler for 2 minutes if you want it extra golden.

Nutrition per serving

Good for

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