Cheesy Beef Shepherd’s Pie

Prep 35 min
Total 1 hr 5 min
Servings 6

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This cheesy, beefy take on the classic English dish is scientifically engineered to be the coziest of all comfort foods. Topped with buttery mashed potatoes (and even more cheese), this warm and bubbly casserole was made for chilly nights.

Ingredients

1 lb (500 g) lean ground beef
1 cup chopped onions
2 medium carrots, peeled, chopped (1 cup)
2 cloves garlic, finely chopped
2 tablespoons all-purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup milk
1 1/2 cups shredded sharp Cheddar cheese
1/2 cup frozen peas
1 box (180 g) Betty Crocker™ Homestyle Mashed Potatoe
Water, milk and butter called for on potatoes box

Steps

1

Heat oven to 400°F. Spray 8-inch square (2-quart) glass baking dish with cooking spray.
2

In 12-inch skillet, cook beef over medium-high heat 7 to 9 minutes, stirring occasionally, until beef is browned. Add onions, carrots and garlic; cook 4 to 6 minutes, stirring frequently, until softened. Add flour, salt and pepper; cook 1 minute, stirring frequently.
3

Stir in milk; heat to boiling over medium-high heat. Cook until thickened, stirring frequently. Remove from heat; stir in 1 cup of the cheese. When cheese has melted, stir in frozen peas; transfer mixture to baking dish.
4

Make mashed potatoes as directed on box. Drop potatoes by large spoonfuls over mixture in baking dish. Top with remaining 1/2 cup cheese. Bake 20 to 25 minutes or until bubbly and lightly browned. Let stand 10 minutes before serving.

For an even beefier flavour, substitute 1/2 cup of the milk with 1/2 cup beef flavoured broth.
A mixed green salad makes a nice side to this hearty main dish.