Cheddar-Topped Shepherd's Pie
- 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)
- Produce
- 2 pounds baking potatoes (4)
- Carrots, medium (6)
- Celery stalks (6)
- Onion, large (1)
- Thyme, dried (1/2 teaspoon)
- Meat
- Ground beef chuck (2 pounds)
- Canned Goods
- Tomato paste (1/4 cup)
- Cooking & Baking
- All-purpose flour (1/4 cup)
- Salt and ground pepper, Coarse (1)
- Vegetable oil (1 tablespoon)
- Dairy
- Cheddar, sharp white (1 1/2 cups)
- Whole milk (1 cup)
Preparation
Read recipe preparation on marthastewart.com
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Recipe Stats
Published August 12, 2011 (1 year ago).
19 people saved this recipe.
