- 1.5 lb (680 g) ground beef (or ground lamb) - 2.5 lb (1.1 kg) russet potatoes, peeled and cut into 1–2 in (2.5–5 cm) chunks - 4 tbsp (56 g) unsalted butter, divided - 1/2 cup (120 ml) milk, warmed - 1/4 cup (60 ml) sour cream or plain yogurt (optional, for creamier mash) - 1 cup (113 g) sharp cheddar cheese, shredded, divided - 2 tbsp (30 ml) vegetable oil or canola oil - 1 medium yellow onion, diced, approx. 150 g - 2 stalks celery, diced, approx. 100 g - 1 cup (130 g) carrots, diced - 3 cloves garlic, minced (about 1 tbsp / 15 g) - 1/2 cup (120 ml) beef broth (use more if needed) - 2 tbsp (30 g) tomato paste - 1 tbsp (15 ml) Worcestershire sauce - 2 tbsp (16 g) all-purpose flour - 1 tsp (1 g) fresh thyme leaves (or 1/2 tsp dried) - 1/2 tsp (1 g) fresh rosemary, minced (or 1/4 tsp dried) - 1 cup (150 g) frozen peas - 1 cup (150 g) frozen corn - 1 1/2 tsp (8 g) kosher salt, divided - 3/4 tsp (2 g) freshly ground black pepper, divided - 1/2 tsp (1 g) smoked paprika or regular paprika (optional) - 9x13 in (23x33 cm) baking dish or equivalent casserole
Short Description: Hearty baked shepherd's pie featuring seasoned ground beef (or lamb), a mix of local vegetables, and a golden mashed potato crust finished with regional cheddar. It's a comforting one-dish meal designed to feed a family through a Wyoming evening. Regional Notes: This Wyoming version favors ground beef (reflecting the state's cattle ranching) and incorporates locally available vegetables like carrots, peas, and corn. The mashed potato topping often includes sharp regional cheddar for extra richness, distinguishing it from leaner or purely lamb-based British versions. 1. Preheat the oven to 400°F (200°C). Butter or oil a 9x13 in (23x33 cm) baking dish. 2. Place potatoes in a large pot and cover with cold water. Add 1 tsp (6 g) salt. Bring to a boil and simmer 15–20 minutes until fork-tender. Drain well. 3. While potatoes cook, heat 2 tbsp (30 ml) oil in a large skillet over medium-high heat. Add diced onion, celery, and carrots and cook 6–8 minutes until softened. Add garlic and cook 30–60 seconds until fragrant. 4. Push vegetables to the side and add ground beef to the skillet. Brown, breaking up with a spoon, until no pink remains, about 6–8 minutes. Season with 1 tsp (6 g) salt and 1/2 tsp (1 g) black pepper. If there is excess fat, drain off most but leave a tablespoon for flavor. 5. Sprinkle 2 tbsp (16 g) flour over the meat-vegetable mixture and stir to coat; cook 1 minute. Stir in tomato paste, Worcestershire sauce, thyme, rosemary, smoked paprika (if using), and beef broth. Bring to a simmer and cook 4–6 minutes until thickened. Stir in frozen peas and corn and heat through; taste and adjust seasoning. 6. Mash the drained potatoes with 3 tbsp (42 g) butter, warm milk (1/2 cup / 120 ml), sour cream (if using), 1/2 tsp (3 g) salt, and 1/4 tsp (1 g) black pepper until smooth but still fluffy. Fold in 1/2 cup (56 g) of the shredded cheddar for extra creaminess. 7. Spoon the meat and vegetable filling into the prepared baking dish and spread into an even layer. Dollop or pipe the mashed potatoes over the filling and spread to cover completely, sealing edges to prevent bubbling over. 8. Sprinkle the remaining 1/2 cup (56 g) shredded cheddar over the potato top. Dot remaining 1 tbsp (14 g) butter on top if desired for browning. 9. Bake in the preheated oven 20–25 minutes until the filling is bubbling at the edges and the top is golden. If you want a deeper golden crust, broil 2–3 minutes, watching carefully to avoid burning. 10. Remove from oven and let rest 10 minutes before serving so the filling sets. Serve hot as a complete main course.
Estimated per serving | Servings: 6
Generated: 2026-08-22T17:51:52Z
