Also known as Cottage Pie. I make my version with cheese curds instead of regular shredded Cheddar. Just so much more fun and comfort this way.
I have another version where the pie is firmer and could be cut up into uniform squares. This recipe here creates a more luxurious comforting meal, with whipped potatoes, sauce beef and melty cheese curds. Never ending bowl of comfort.
Comforting Shepherd’s Pie with Cheesy Cheese Curds
6
servings20
minutes40
minutesIngredients
- For the potato layer:
2 pounds Russet potatoes, peeled and chopped into large chunks
4 TBSP unsalted butter, plus more for dolloping on top, if desired
1/2 cup heavy cream
1 tsp kosher salt, or more to taste
- For the filling:
2 TBSP olive oil
1 medium onion, chopped
3 large carrots, peeled and chopped
1 TBSP fresh rosemary, chopped
2 lbs ground beef
3 TBSP flour
1.5 TBSP tomato paste
4 garlic cloves, pressed
1 1/2 cups chicken stock
1 TBSP ketchup
1 TBSP soy sauce
1 tsp Worcestershire sauce
3/4 cup frozen corn kernels
3/4 cup frozen peas
1 tsp kosher salt (plus more to taste)
freshly ground black pepper, to taste
1 1/2 cups cheese curds
1 tsp fresh thyme leaves
Directions
- Boil potatoes, covered, in lightly salted water until tender (about 20 minutes). Drain, mash, add butter and cream, season with salt. I prefer whipping my potatoes with a whisk or a mixer.
- Preheat the oven to 375F.
- Heat 1 TBSP oil in a large heavy skillet. Add onions and carrots and cook until softened, about 6-7 minutes, then remove to a plate. Add another TBSP of olive oil, followed by ground beef. Cook it for about 7 minutes, until browned all over, breaking up with a wooden spoon. Drain the grease. Add tomato paste and rosemary and cook for a minute or two. Add flour and cook for a minute, mixing it well. Add garlic and cook it for only about 30 seconds. Then add stock and stir well with a wooden spoon. Then add salt, pepper, Worcestershire, Ketchup, Soy sauce and stir. Taste and adjust seasoning to taste. Stir in corn and peas. If this pot is oven safe, you can bake the casserole in a pot or, alternatively, transfer to 9×13 baking dish. Spread cheese curds all over the meat layer. Spoon potatoes over the cheese curds. Sprinkle thyme leaves over the potatoes. You can dot the potatoes with more butter, if desired. Bake in preheated oven for about 30 minutes until golden and bubbly. Be sure to let this rest for 5-10 minutes to cool down a bit. Serve and enjoy!
