Cheddar Topped Shepherd’s Pie
INGREDIENTS
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2 pounds yellow potatoes (such as Yukon Gold), peeled and cut into even-sized chunks
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Kosher salt
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1 tablespoon vegetable oil
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4 cups peeled and thinly sliced carrots, (about 6 medium carrots)
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2 cups thinly sliced celery, (about 4 stalks)
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2 cups onion, chopped into 1/2 inch dice (about 1 large onion)
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3 cloves garlic, chopped
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1 teaspoon dried thyme
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1 teaspoon dried oregano
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2 pounds lean ground beef (85/15 mix)
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1 cup water
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1/4 cup all-purpose flour
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1 six-ounce can tomato paste
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Dash of hot sauce
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1 teaspoon browning & seasoning sauce such as Kitchen Bouquet
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1 teaspoon Worcestershire sauce
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Freshly ground black pepper (to taste)
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Kosher salt (to taste)
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2/3 cup milk (plus more as needed)
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8 ounce block extra sharp white cheddar, shredded (reserve 1/2 cup of the shredded cheese to use as a topping)
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