Shepherds Pie with Pie Crust and Cheddar
Seasoned ground beef and peas in a pre-baked pie crust, topped with warm mashed potatoes and cheddar and baked until melted.
Ingredients
Main Ingredients
- 1 pie crust for the base
- 1 ½ lb ground beef
- ¼ cup finely chopped onion
- 1 tsp minced garlic
- 1 can (15 oz) peas drained
- ½ tsp celery seed
- ½ tsp salt plus black pepper to taste
- 3 cup prepared mashed potatoes warm
- 1 cup grated cheddar cheese
Instructions
Cooking
- Heat the oven to 450 degrees F. Cook the ground beef with onion, garlic, celery seed, salt, and pepper in a skillet over medium heat, breaking it into small pieces.
- Fit the pie crust into a pie pan, prick the bottom with a fork, and trim and crimp the edges.
- Bake the crust about 10 minutes until the edges are golden brown.
- Finish browning the beef to 160 degrees F and move it to a bowl lined with paper towels to drain.
- Warm the drained peas in the microwave 2 minutes, remove the paper towel from the beef, and stir in the peas.
- Spoon the filling into the crust, spread the mashed potatoes on top, and sprinkle with cheddar.
- Bake about 10 minutes until the cheese is lightly melted and the filling is hot. Rest a few minutes before slicing.
Notes
Blind baking the crust keeps the base crisp. Refrigerate leftovers within two hours and eat within 3 to 4 days. Nutrition is an estimate.