White Cheddar Leek Mushroom Shepherd's Pie

Flavorful leeks, tender mushrooms, and gooey white cheddar take this leek mushroom shepherd's pie over the top! Easy to throw together on a weeknight and everyone's favorite comfort food.

No ratings yet

White Cheddar Leek Mushroom Shepherd's Pie

Flavorful leeks, tender mushrooms, and gooey white cheddar take this leek mushroom shepherd's pie over the top! Easy to throw together on a weeknight and everyone's favorite comfort food.

Prep Time 30

Cook Time 30

Total Time 1

Servings servings

Calories 373kcal

Ingredients

Filling

1 lb lean ground beef
1 tablespoon vegetable oil
2 cups finely-chopped leeks
1 cup carrot, sliced into 1/4-in thick coins
2 cups sliced mushrooms (shiitakes, buttons, etc)
3 medium cloves garlic, minced
1 teaspoon dried thyme
3 tablespoons all-purpose flour
1-1/2 cups beef broth
1/2 cup stout beer
1 cup frozen peas
Salt and pepper to taste

Potato Topping

2 lbs yukon gold potatoes, peeled and cut into 2-in cubes
3 tablespoons unsalted butter
3/4 cup 2% or skim milk
Salt and pepper to taste
1 cup shredded white cheddar cheese
2 tablespoons minced fresh parsley

Instructions

Filling

Heat a large skillet over medium-high heat. Brown ground beef in skillet until no longer pink, then drain and transfer to a bowl.
Heat oil in same pan over medium-high heat. Add leeks, mushrooms, and carrots and saute 3-5 minutes until crisp-tender. Add garlic, thyme, and flour and cook 1-2 minutes until fragrant.
Fold beef into vegetables then gradually begin to add beef broth and beer to pan, stirring until sauce is smooth. Bring to a simmer over medium-high heat until sauce is bubbly and thickened.
Remove filling from heat and fold in peas. Season with salt and pepper to taste and pour into the bottom of a Dutch oven pot or a 9x13 baking pan. Set aside for a moment.

Potato Topping

Preheat oven to 400F. Place potatoes in a medium pot and cover with cold water. Bring potatoes to a boil over high heat, then reduce heat to medium and allow to simmer 10-15 minutes until potatoes are tender when pierced with a fork.
Drain potatoes and place in a large bowl. Cover bowl with a towel and allow potatoes to dry out 10 minutes.
In a small saucepan over medium heat, melt butter, swirling pan occasionally. Add milk to butter and heat until milk is just steaming.
Mash potatoes well with butter/milk mixture until creamy. Season with salt and pepper to taste and spoon over shepherd's pie filling. Sprinkle cheddar cheese on top.
Bake shepherd's pie at 400F 25-30 minutes until potato topping is golden-brown and filling is bubbly. Optionally, broil shepherd's pie 2-3 minutes to crisp up top a bit. Top shepherd's pie with parsley and serve warm. Enjoy!

Notes

Storing Instructions

Store shepherd's pie in refrigerator up to 6 days.

Nutrition