Fall has arrived here in New England and the cooler weather makes me think of comfort foods. This version of Cheddar Topped Shepherd’s Pie really fits the comfort bill. This recipe is very filling and makes a generous amount so it’s great for feeding a small crowd – or for leftovers the day after.
This recipe uses carrots rather than the version of shepherd’s pie that I grew up with that included corn – and I think the earthiness of the carrots makes this taste so much better and is the perfect complement to the savory beef and the rich, cheddar-potato topping. The recipe was adapted from one that originally appeared in Martha Stewart’s Everyday Food (original recipe here) – we tweaked the proportions of vegetables and cheese a bit and also added in more seasonings to really enhance the flavor of the meat and vegetable mixture to our liking.
We strongly recommend that you use block white cheddar and not the pre-shredded cheddar which seemed to make this recipe a little greasy when we made it for the first time.