Cheddar-Topped Shepherd’s Pie

shepherds_pie

I’m back!  Well, my computer is back from the repair shop! And I am sorely overdo on posts.  Though my computer was out of commission, my trusty camera has been by my side documenting what we have been eating this past week.  Thus I will be posting a few of these meals over the next couple days.

I made this shepherd’s pie last week and it was awesome! And of course easy and very wintery. I had been eyeing this recipe in the October issue of Everyday Food for a while now and finally got around to making it.  What really drew me to this specific recipe was that it did not call for Worcestershire sauce, which I just didn’t have in my cupboard.  Next time maybe I will be better prepared, so that I can make this recipe the “real” way.

Cheddar-Topped Shepherd’s Pie

From Martha Stewart (with a video!)

Ingredients

Serves 8 (I halved this recipe and baked it in a square pan)

  • 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
  • 1 1/2 cups shredded sharp white cheddar (6 ounces)

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. Using a fork, make decorative peaks; 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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One Response to Cheddar-Topped Shepherd’s Pie

  1. burgerphone says:

    I’m making this on Sunday! If it’s good I’ll rename it after you.

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