Cheddar-Topped Shepherd's Pie

This recipe turned out delicious. It's a great meal for a cold night!

Cheddar-Topped Shepherd's Pie
Makes 4 large servings

1 1/2 pounds white baking potatoes, peeled and cut into chunks (I used 2 large Idaho baking potatoes)
1 tablespoon vegetable oil
1 1/3 pounds ground beef
6-8 ounces baby carrots, sliced
1/2 large onion, chopped
1/4 teaspoon dried thyme
2 tablespoons all-purpose flour
2 tablespoons tomato paste
1 cup frozen corn
1 cup frozen peas
1/2 cup whole milk (I used skim because it's what I have on hand)
1 cup shredded white cheddar cheese (I probably used more than 1 cup)

1. Preheat oven to 450 degrees



2. Place potatoes in a large saucepan, and cover by 1 inch salted water. Bring to a boil, reduce to a simmer and cook until potatoes are easily pierced - approx. 10-15 minutes. (This goes faster if you cut your potatoes very thin).

3. Meanwhile, heat a large saute pan over medium-high heat. Add ground beef and cook until no longer pink. Remove beef with slotted spoon to separate bowl and drain saute pan.

4. Heat 1 tablespoon vegetable oil in same saute pan and add carrots, onion, and thyme. Cook until tender, about 8-10 minutes. Add flour and tomato paste; cook, stirring 1 minute.

5. Add beef back into saute pan. Add 3/4 cup water, corn, and peas. Bring to a boil and simmer 1 minute. Season generously with salt and pepper. Set aside.

6. Drain potatoes, return to saucepan. Cook over medium, stirring, until liquid has evaporated and a thin film covers the bottom of pan (about 1 minute). Remove pan from heat; add milk and 1/2 cup cheese. Mash until smooth and season with salt and pepper.

7. Pour beef filling into greased 2 1/2 quart baking dish. Drop spoonfuls of potatoes over beef; spread to edges with spatula. Sprinkle with remaining 1/2 cup cheese.

8. Bake until topping is browned and filling is bubbling, about 20 minutes. Let stand 5 minutes before serving.



*Topping and filling can be made ahead and stored separately.

**I used a lot of salt and pepper throughout the recipe and when it was done I still felt like it needed more. So use S&P generously! Or just keep some handy at the end so everyone can add it on themselves.