Cheddar Topped Shepherd’s Pie

INGREDIENTS

    • 2 pounds yellow potatoes (such as Yukon Gold), peeled and cut into even-sized chunks
    • Kosher salt
    • 1 tablespoon vegetable oil
    • 4 cups peeled and thinly sliced carrots, (about 6 medium carrots)
    • 2 cups thinly sliced celery, (about 4 stalks)
    • 2 cups onion, chopped into 1/2 inch dice (about 1 large onion)
    • 3 cloves garlic, chopped
    • 1 teaspoon dried thyme
    • 1 teaspoon dried oregano
    • 2 pounds lean ground beef (85/15 mix)
    • 1 cup water
    • 1/4 cup all-purpose flour
    • 1 six-ounce can tomato paste
    • Dash of hot sauce
  • 1 teaspoon browning & seasoning sauce such as Kitchen Bouquet
  • 1 teaspoon Worcestershire sauce
  • Freshly ground black pepper (to taste)
  • Kosher salt (to taste)
  • 2/3 cup milk (plus more as needed)
  • 8 ounce block extra sharp white cheddar, shredded (reserve 1/2 cup of the shredded cheese to use as a topping)

INSTRUCTIONS

Click on the Next Page Arrow Button to continue reading and don’t forget to SHARE with your Facebook friends

Prev1 of 2
FULL LIST OF INGREDIENTS AND COMPLETE COOKING INSTRUCTIONS.