Name: Espresso Balsamic Shepherd’s Pie with Cheesy Garlic Mash
Cuisine: British
Ingredients: 1 tbsp Garlic Infused Olive Oil; 2 tbsp Espresso Balsamic; 1 diced onion; 1 lb lean (or extra lean) ground beef; 1 (12 oz) can creamed corn; 2 cups mixed frozen vegetables (peas, corn, carrots, beans); Salt and Pepper to taste; 3 lbs potatoes, peeled and halved; 1/3 cup Garlic Olive Oil; 1/4 cup butter; 1/3 cup milk or cream; 1 cup grated sharp cheddar cheese; Salt &amp; pepper, to taste; Additional 1/2 cup cheddar cheese (for topping)

Espresso Balsamic Shepherd’s Pie with Cheesy Garlic Mash

Rated 5.0 stars by 1 users

Cuisine

British

Author:

Michelle Rudell

A cozy, upgraded Shepherd’s Pie that layers savoury beef, creamy corn, mixed veggies, and a cheesy potato mash infused with Garlic Olive Oil. The Espresso Balsamic adds deep, roasty flavour that makes this classic comfort food taste like it simmered all day. Perfect for chilly nights, meal prep, or feeding a hungry crowd.

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Espresso Balsamic Shepherd’s Pie with Cheesy Garlic Mash Image

Ingredients

Beer Layer

1 tbsp Garlic Infused Olive Oil
2 tbsp Espresso Balsamic
1 diced onion
1 lb lean (or extra lean) ground beef
1 (12 oz) can creamed corn
2 cups mixed frozen vegetables (peas, corn, carrots, beans)
Salt and Pepper to taste

Potato Topping

3 lbs potatoes, peeled and halved
1/3 cup Garlic Olive Oil
1/4 cup butter
1/3 cup milk or cream
1 cup grated sharp cheddar cheese
Salt & pepper, to taste
Additional 1/2 cup cheddar cheese (for topping)

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Directions

Boil potatoes in salted water for about 25 minutes, until fork-tender.
While potatoes are boiling, preheat oven to 350°F.
Heat olive oil in a large skillet over medium-high heat.
Add diced onion and sauté 4–5 minutes until softened.
Add ground beef & salt and pepper breaking it up as it cooks. Brown until no pink remains. (*Drain fat if not using extra lean beef)
Stir in Espresso Balsamic and cook, stirring constantly for about 2 minutes to let it caramelize.
Spread the cooked beef mixture evenly across the bottom of a 9x11" baking pan.
Pour the can of creamed corn over the beef and smooth it out.
Sprinkle frozen mixed vegetables evenly over the top.
Drain and return potatoes to the warm pot.
Mash with Garlic Olive Oil, butter, and milk/cream.
Add 1 cup cheddar, plus salt & pepper to taste & stir until creamy and fully blended.
Spread mashed potatoes over the layered filling in the baking pan with a rubber spatula.
Sprinkle the remaining 1/2 cup cheddar over the top.
Bake uncovered for 30–35 minutes, or until the edges are bubbling (broil on high for a couple mins if you want a more golden top
Let cool for 10 minutes before serving.

Recipe Note

Swap beef for ground lamb, turkey, or veggie ground for variations.
Add Rosemary or Mushroom-Sage Olive Oil for extra depth.
Leftovers reheat beautifully, can taste even better the next day!
A drizzle of Espresso Balsamic on top just before serving = next-level flavour.

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