Hearty American Shepherd's Pie with Cheesy Potato Topping

Hearty American Shepherd's Pie with Cheesy Potato Topping ingredients

• 2 lbs Russet potatoes, peeled and cubed
• 0.5 cup milk (whole or 2%)
• 4 tbsp unsalted butter
• 0.75 cup sharp cheddar cheese, shredded
• 1.5 tsp salt
• 0.5 tsp black pepper
• 1 tbsp olive oil
• 1.5 lbs ground beef (80/20)
• 1 medium yellow onion, diced
• 2 medium carrots, peeled and diced
• 1 cup cremini mushrooms, sliced (optional)
• 2 cloves garlic, minced
• 2 tbsp tomato paste
• 1 tbsp Worcestershire sauce
• 1 tsp dried thyme
• 0.5 tsp dried rosemary
• 2 tbsp all-purpose flour
• 1.5 cups beef broth
• 1 cup green beans, trimmed and cut into 1-inch pieces
• 1 cup frozen corn kernels

How to make Hearty American Shepherd's Pie with Cheesy Potato Topping

1. **Prepare Potato Topping**: Peel and cube 2 lbs Russet potatoes. Place them in a large pot, cover with cold salted water, and bring to a boil. Cook for 15-20 minutes, or until the potatoes are very tender and easily pierced with a fork. Drain the potatoes thoroughly in a colander.
2. Return the drained potatoes to the empty pot. Add 1/2 cup milk, 4 tablespoons unsalted butter, 1/2 cup shredded sharp cheddar cheese, 1 teaspoon salt, and 1/2 teaspoon black pepper. Mash with a potato masher or beat with an electric mixer until smooth and creamy. Set aside.
3. **Prepare Beef Filling**: Preheat your oven to 375°F (190°C). Heat 1 tablespoon olive oil in a large oven-safe skillet or Dutch oven over medium-high heat. Add 1.5 lbs ground beef and cook, breaking it up with a spoon, until it is thoroughly browned and no pink remains, about 6-8 minutes. Drain any excess fat from the skillet.
4. Add 1 diced medium yellow onion, 2 diced medium carrots, and 1 cup sliced cremini mushrooms (if using) to the skillet with the beef. Cook for 8-10 minutes, stirring occasionally, until the vegetables have softened.
5. Stir in 2 minced garlic cloves, 2 tablespoons tomato paste, 1 tablespoon Worcestershire sauce, 1 teaspoon dried thyme, and 1/2 teaspoon dried rosemary. Cook for 2 minutes, stirring constantly, to allow the spices and tomato paste to toast and develop their flavors.
6. Sprinkle 2 tablespoons all-purpose flour over the beef and vegetable mixture. Stir well and cook for 1 minute, ensuring the flour is fully incorporated and cooked to remove any raw taste.
7. Gradually whisk in 1.5 cups beef broth, ensuring no lumps form. Bring the mixture to a simmer and cook for 3-5 minutes, stirring occasionally, until the sauce thickens to a gravy-like consistency.
8. Stir in 1 cup green beans and 1 cup frozen corn kernels. Cook for 2-3 minutes more until heated through. Taste the filling and adjust seasoning with additional salt and black pepper as needed.
9. Evenly spread the mashed potato topping over the hot beef filling in the skillet. You can use the back of a spoon or a fork to create decorative ridges on the potato surface, which will help them crisp up nicely.
10. Sprinkle the remaining 1/4 cup shredded sharp cheddar cheese evenly over the mashed potato topping.
11. Bake in the preheated oven for 25-30 minutes, or until the potato topping is golden brown and the filling is bubbly around the edges.
12. Remove the Shepherd's Pie from the oven and let it rest for 10-15 minutes before serving. This allows the filling to set and prevents it from being too runny.

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