Cheddar-topped Shepherd's Pie
by Stephanie4617
I got this recipe from a magazine for the month of October. It is wonderful and very easy!
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INGREDIENTS
- 2 lbs Baking potatoes ; about 4 peeled and thinly sliced
- Coarse Salt and Ground Pepper
- 1 tbsp Vegetable oil
- 6 medium Carrots ; halved lengthwise, quartered if large, and thinly sliced
- 6 stalks Celery ; thinly sliced
- 1 large Onion ; chopped
- 1/2 tsp Dried thyme
- 1/4 cup All purpose flour
- 1/4 cup Tomato paste
- 2 lbs Ground beef chuck
- 1 cup Whole Milk
- 1 1/2 cup Cheddar cheese ; shredded
INSTRUCTIONS
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 top of a paring knife, 15 to 20 minutes.
2. Meanwhile, heat oil in a 5 qt 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 13x9 inch baking dish. Drop dollops of topping over filling; spread to even out 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.
NOTES
I used peas and carrots as the vegetable filling omitting the celery and onions due to a very picky husband. :-) Really you could have any vegetable combo that you want for the filling.
Stephanie4617
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (377g) | ||
| Recipe Makes: 8 | ||
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| Calories: 494 | ||
| Calories from Fat: 232 (47%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 25.8g | 34 % | |
| Saturated Fat 11.4g | 57 % | |
| Monounsaturated Fat 10.2g | ||
| Polyunsanturated Fat 1.2g | ||
| Cholesterol 99.2mg | 31 % | |
| Sodium 485.1mg | 17 % | |
| Potassium 1338.7mg | 35 % | |
| Total Carbohydrate 34.8g | 10 % | |
| Dietary Fiber 5.7g | 23 % | |
| Sugars, other 29.2g | ||
| Protein 30.9g | 44 % | |
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Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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Calories per serving: 494
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