Comforting Shepherd's Pie with Cheesy Cheese Curds

• 2 pounds (907 g) Russet potatoes, peeled and chopped into large chunks
• 4 TBSP (57 g) unsalted butter, plus more for dolloping on top, if desired
• 1/2 cup (120 ml) heavy cream
• 1 tsp kosher salt, or more to taste
• 2 TBSP (30 ml) olive oil
• 1 medium onion, chopped
• 3 large carrots, peeled and chopped
• 1 TBSP (3 g) fresh rosemary, chopped
• 2 lbs (907 g) ground beef
• 3 TBSP (24 g) flour
• 1.5 TBSP (23 g) tomato paste
• 4 garlic cloves, pressed
• 1 1/2 cups (360 ml) chicken stock
• 1 TBSP (15 ml) ketchup
• 1 TBSP (15 ml) soy sauce
• 1 tsp (5 ml) Worcestershire sauce
• 3/4 cup (90 g) frozen corn kernels
• 3/4 cup (90 g) frozen peas
• 1 tsp kosher salt
• Freshly ground black pepper, to taste
• 1 1/2 cups (200 g) cheese curds
• 1 tsp (1 g) fresh thyme leaves

Instructions

1. 1

   Boil potatoes, covered, in lightly salted water until tender (about 20 minutes). Drain, mash, and add butter and cream, then season with salt. I prefer whipping my potatoes with a whisk or a mixer.

2. 2

   Preheat the oven to 375°F (190°C).

3. 3

   Heat 1 tbsp (15 ml) oil in a large heavy skillet. Add onions and carrots and cook until softened, about 6–7 minutes. Remove to a plate.

4. 4

   Add another 1 tbsp (15 ml) of olive oil to the skillet, followed by ground beef. Cook for about 7 minutes, until browned all over, breaking it up with a wooden spoon. Drain the grease.

5. 5

   Add tomato paste and rosemary and cook for a minute or two. Add flour and cook for a minute, stirring it well. Add garlic and cook for only about 30 seconds.

6. 6

   Add stock and stir well with a wooden spoon. Add salt, pepper, Worcestershire, ketchup, and soy sauce, and stir. Taste and adjust the seasoning. Stir in corn, peas, and the reserved vegetables.

7. 7

   If your skillet is oven-safe, you can bake the casserole in it, or alternatively, transfer the mixture to a 9x13 inch (23x33 cm) baking dish. Spread cheese curds all over the meat layer. Spoon potatoes over the cheese curds. Sprinkle thyme leaves over the potatoes. You can dot the potatoes with more butter, if desired.

8. 8

   Bake in the preheated oven for about 30 minutes, until golden and bubbly. Be sure to let this rest for 5–10 minutes to cool down a bit. Serve and enjoy!