Cheddar-Topped Shepherd's Pie
- Ready In:
- 1hr 20mins
- Ingredients:
- 13
- Yields:
-
1 pie
- Serves:
- 8
ingredients
- 4 baking potatoes, peeled and thinly sliced
- coarse salt
- ground pepper
- 1 tablespoon vegetable oil
- 6 medium carrots, halved lengthwise and thinly sliced
- 6 stalks celery, thinly sliced
- 1 large onion, chopped
- 1⁄2 teaspoon dried thyme
- 1⁄4 cup whole wheat flour
- 1⁄4 cup tomato paste
- 2 lbs ground turkey
- 1 cup whole milk
- 1 1⁄2 cups sharp white cheddar cheese, shredded
directions
- Preheat oven to 450.
- Cover potatoes with 1 inch of salted water in a large saucepan and bring to a boil. Reduce to a simmer and cook for 15-20 minutes until potatoes are easily pierced.
- Meanwhile, Add carrots, celery, thyme and onion to oil in a dutch oven or heavy pot over medium to high heat. Stir and cook for about 8-10 minutes until they are tender.
- Add tomato paste and flour. Cook for an additional 1 minute.
- Add beef and cook, stirring, 6-8 minutes or no longer pink.
- Add 1 cup of water and bring to a boil then simmer for 1 minute. Set this aside.
- Drain the potatoes and return to the pan over medium heat for 1 minute. Shut off the heat and add milk and 1 cup of the cheddar. Mash until smooth and season with salt and pepper.
- Pour the beef into a 13-by-9 inch baking dish. Spread the potatoes over the filling and sprinkle with remaining cheese.
- Bake until topping is browned for 20 minutes. (If the shepherd's pie was refrigerated before heating, bake for 35 minutes).
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