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Cozy One-Pot Shepherds Pie Recipe with Easy Cheddar Chive Topping

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A warm and filling one-pot shepherd’s pie topped with creamy mashed potatoes blended with sharp cheddar and fresh chives, perfect for cozy dinners and easy cleanup.

Ingredients

Scale
  • 1 pound (450g) ground beef (or lamb for a traditional touch)
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 2 medium carrots, diced
  • 1 cup (150g) frozen peas
  • 1 cup (240ml) beef broth (low-sodium preferred)
  • 2 tablespoons tomato paste
  • 1 teaspoon Worcestershire sauce (optional)
  • Salt and freshly ground black pepper, to taste
  • 2 tablespoons olive oil or butter
  • 3 large potatoes (about 1.5 pounds or 700g), peeled and chopped
  • 1/2 cup (120ml) milk (whole or 2%)
  • 3/4 cup (85g) sharp cheddar cheese, shredded
  • 2 tablespoons unsalted butter
  • 2 tablespoons fresh chives, finely chopped
  • Salt and pepper, to taste

Instructions

  1. Boil the potatoes: Place peeled and chopped potatoes in a medium pot and cover with cold water. Add a pinch of salt and bring to a boil over high heat. Cook for about 15-20 minutes or until tender when pierced with a fork. Drain well and set aside.
  2. Prepare the filling: While potatoes cook, heat olive oil or butter in your oven-safe skillet over medium heat. Add chopped onions and carrots, sauté for 5-7 minutes until softened and fragrant.
  3. Add garlic and ground beef: Stir in the minced garlic and cook for 1 minute, then add the ground beef. Break it up with a wooden spoon and cook until browned and no longer pink, about 8 minutes. Season with salt and pepper.
  4. Build flavor: Stir in tomato paste and Worcestershire sauce, cook for 2 minutes to deepen the flavors. Pour in beef broth, scrape any browned bits from the pan bottom, and bring the mixture to a simmer. Let it cook for 5 minutes until slightly thickened.
  5. Add peas: Stir in frozen peas and cook for another 2 minutes. Taste and adjust seasoning if needed.
  6. Mash the potatoes: While the filling simmers, mash the drained potatoes with butter and milk until smooth but still a bit rustic. Stir in shredded cheddar cheese and chopped chives. Season with salt and pepper to taste.
  7. Assemble the pie: Spread the mashed potato mixture evenly over the meat filling in the skillet. Use a fork to create texture on top to help the cheese brown.
  8. Bake: Preheat oven to 400°F (200°C). Place the skillet in the oven and bake uncovered for 15-20 minutes, or until the potato topping is golden and the filling is bubbling around the edges.
  9. Rest and serve: Let the shepherd’s pie rest for 5 minutes before serving.

Notes

If cheddar topping browns too quickly, loosely cover skillet with foil halfway through baking. Keep potatoes hot for easier mashing. You can substitute ground beef with turkey, chicken, lentils, or mushrooms. For a low-carb option, use mashed cauliflower instead of potatoes. Freeze leftovers wrapped tightly for up to 2 months.

Nutrition

Keywords: shepherd's pie, one-pot meal, comfort food, cheddar chive topping, easy dinner, ground beef, mashed potatoes

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