Shepherd’s Pie with Irish Cheddar Mashed Potatoes

Steps

• To Make the Beef and Vegetable Mixture:

• 1

  Melt butter in a large pan over medium heat. Add onions and ½ tsp. salt, and cook for 5-6 minutes, stirring occasionally, until the onions are softened.

  
• 2

  Add ground beef and minced garlic. Cook the beef, crumbling it into small pieces as it cooks, until browned and cooked through (about 5-7 minutes). Carefully drain any excess liquid from the pan, then return the pan to the heat.

  
• 3

  Stir in flour until it is completely absorbed into the meat, then stir in the remaining ½ tsp. salt, black pepper, beef broth, and Worcestershire sauce. Simmer for two minutes.

  
• 4

  Stir in frozen vegetables and cover the pan with a lid. Let the meat mixture simmer, stirring occasionally, for 12-15 minutes until thickened.

  Note: Typical frozen mixed vegetables come as a combination of peas, green beans, carrots, and corn. If you cannot find bagged mixed vegetables, you can use any combination of these vegetables to fit your taste.

  
• 5

  Taste and season with more salt and pepper as needed. Remove the pan from the heat and set aside to cool while you make the mashed potatoes.

• To Make the Irish Cheddar Mashed Potatoes:

• 1

  Wash and peel the potatoes, then cut the peeled potatoes into 1” cubes. Place the potatoes into a large, deep pot, then add cold water until the water covers the potatoes by one inch. Add one teaspoon of salt and bring the pot to a boil.

  
• 2

  Boil the potatoes until they are tender and can be easily pierced with a fork (about 12-14 minutes). Drain the water from the pot.

  
• 3

  Add butter and remaining one teaspoon of salt to the potatoes. Mash the butter into the potatoes for a couple of minutes, then stir in whole milk, shredded Irish cheddar cheese, and sour cream. Taste and season with more salt if needed.

  

• To Make the Shepherd’s Pie:

• 1

  Preheat the oven to 400 F. Transfer the meat mixture to a 9×9” oven-safe baking dish, then spread it into an even layer.

  
• 2

  Scoop large spoonfuls of the mashed potatoes onto the top of the meat mixture, and use a spatula or the back of a large spoon to spread the potatoes into an even layer as well.

  
• 3

  Drag the prongs of a fork across the surface of the mashed potatoes, creating rough horizontal and vertical lines.

  
• 4

  Transfer the baking dish to a large, rimmed baking sheet, then place in the oven and bake for 25-30 minutes until the potatoes are lightly browned.

  Note: Placing the baking dish on a rimmed baking sheet before baking is key! The baking sheet will trap any liquids that may overflow as it bakes.
• 5

  Switch the oven to a low broil, and broil for a few minutes until the potatoes are golden brown and crispy.

  
• 6

  Remove the baking dish from the oven and let it rest at room temperature for ten minutes. Serve on your favorite Chinet Classic® plate.