Food & Cooking Recipes Dessert & Treats Recipes Pie & Tarts Recipes Cheddar-Topped Shepherd's Pie 3.5 (699) 44 Reviews By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on February 23, 2021 Print Share Share Tweet Pin Email Prep Time: 30 mins Total Time: 1 hrs Servings: 8 Old-style pubs have it right: Sitting down to a generous helping of shepherd's pie is a true pleasure; making it is happily simple. We've added sharp cheddar to our mashed potatoes for a snappy topping. Ingredients 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 ½ teaspoon dried thyme ¼ cup all-purpose flour ¼ cup tomato paste 2 pounds ground beef chuck 1 cup whole milk 1 ½ cups shredded sharp white cheddar (6 ounces) Directions Preheat oven to 450 degrees. Place potatoes in a large saucepan, and cover by 1 inch with salted water. Bring to a boil; reduce to a simmer. Cook until potatoes are easily pierced with the tip of a paring knife, 15 to 20 minutes. Meanwhile, heat oil in a 5-quart Dutch oven or heavy pot over medium-high. Add carrots, celery, onion, and thyme. Cook, stirring occasionally, until vegetables are tender, 8 to 10 minutes. Add flour and tomato paste; cook, stirring, 1 minute. Add beef; cook, stirring occasionally, until no longer pink, 6 to 8 minutes. Add 1 cup water; bring to a boil, and simmer 1 minute. Set beef filling aside. Drain potatoes; return to pan. Cook over medium, stirring, until liquid has evaporated and a thin film covers bottom of pan, about 1 minute. Remove pan from heat; add milk and 1 cup cheese. Mash until smooth; season cheddar-potato topping with salt and pepper. Pour beef filling into a 13-by-9-inch baking dish. Drop dollops of topping over filling; spread to edges with a spatula. Using a fork, make decorative peaks; sprinkle with remaining 1/2 cup cheese. Bake until topping is browned and filling is bubbling rapidly, about 20 minutes (if topping and filling were chilled, increase to 35 minutes). Let stand 5 minutes before serving. Cook's Notes Both filling and topping can be made up to a day ahead and refrigerated separately. Print