Cheddar-Topped Shepherd'S Pie - cooking recipe

Ingredients

4 baking potatoes, peeled and thinly sliced
coarse salt
ground pepper
1 tablespoon vegetable oil
6 medium carrots, halved lengthwise and thinly sliced
6 stalks celery, thinly sliced
1 large onion, chopped
1/2 teaspoon dried thyme
1/4 cup whole wheat flour
1/4 cup tomato paste
2 lbs ground turkey
1 cup whole milk
1 1/2 cups sharp white cheddar cheese, shredded

Preparation

Preheat oven to 450.
Cover potatoes with 1 inch of salted water in a large saucepan and bring to a boil. Reduce to a simmer and cook for 15-20 minutes until potatoes are easily pierced.
Meanwhile, Add carrots, celery, thyme and onion to oil in a dutch oven or heavy pot over medium to high heat. Stir and cook for about 8-10 minutes until they are tender.
Add tomato paste and flour. Cook for an additional 1 minute.
Add beef and cook, stirring, 6-8 minutes or no longer pink.
Add 1 cup of water and bring to a boil then simmer for 1 minute. Set this aside.
Drain the potatoes and return to the pan over medium heat for 1 minute. Shut off the heat and add milk and 1 cup of the cheddar. Mash until smooth and season with salt and pepper.
Pour the beef into a 13-by-9 inch baking dish. Spread the potatoes over the filling and sprinkle with remaining cheese.
Bake until topping is browned for 20 minutes. (If the shepherd's pie was refrigerated before heating, bake for 35 minutes).