Beef Shepherd's Pie

Name: Beef Shepherd's Pie topped with Garlic Mashed Potatoes
Total time: 35 min
Yield: 2
Cuisine: Irish
Ingredients: 10 ounce Ground Beef; 12 ounce Potatoes; 1 unit Sour Cream; 1 unit Dried Thyme; 2 unit Chicken Stock Concentrate; 1 unit Yellow Onion; 3 ounce Carrot; 2 clove Garlic; 1 unit Celery; Salt; Pepper; 4 tablespoon Butter; 2 tablespoon Flour; 1 tablespoon Cooking Oil

topped with Garlic Mashed Potatoes

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Move over, lemon meringue. Hit the road, key lime! Hasta la vista, pumpkin. Here at EP, we’re alllllll about meat in our pies. Yep, we’re talkin’ turkey. And forget about that fussy crust, because this right here is a shepherd’s pie. That means instead of a rolling out dough we’re spreading creamy mashed potatoes over the hearty turkey filling like a warm, cozy blanket. Can your whipped cream do THAT!?

Allergens:

Milk

•Wheat

The quantities provided above are averages only.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time35 minutes

Prep Time10 minutes

DifficultyEasy

Ingredients

serving amount

10 ounce

Ground Beef

12 ounce

Potatoes

1 unit

Sour Cream

(Contains: Milk)

1 unit

Dried Thyme

2 unit

Chicken Stock Concentrate

1 unit

Yellow Onion

3 ounce

Carrot

2 clove

Garlic

1 unit

Celery

Not included in your delivery

Salt

Pepper

4 tablespoon

Butter

(Contains: Milk)

2 tablespoon

Flour

(Contains: Wheat)

1 tablespoon

Cooking Oil

Nutrition Values

/ per serving

Calories820 kcal

Fat56 g

Saturated Fat26 g

Carbohydrate49 g

Sugar7 g

Dietary Fiber4 g

Protein31 g

Cholesterol170 mg

Sodium530 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Instructions

PDF

Wash and dry produce. Dice potatoes into ½-inch pieces. Peel garlic. Finely chop one clove (two cloves for 4 servings); keep remaining garlic whole. Trim, peel, and finely dice carrot. Finely dice celery. Halve, peel, and finely dice half the onion (whole onion for 4).

Place potatoes and whole garlic in a medium pot with enough salted water to cover by 2 inches. Bring to a boil and cook until tender when pierced with a fork, 10-12 minutes. Reserve ½ cup potato cooking liquid, then drain and return potatoes and garlic to pot. Keep covered off heat until ready to mash.

While potatoes and garlic cook, heat a drizzle of oil in a medium pan (use a large pan for 4 servings) over medium-high heat. Add carrot and season with salt and pepper. Cook, stirring, until slightly softened, 2-3 minutes. Add celery, diced onion, and a large drizzle of oil; season with salt and pepper. Cook, stirring, until veggies are just tender, 5-7 minutes. Stir in chopped garlic and half the dried thyme (all for 4). Cook until fragrant, 30 seconds.

Add turkey to pan with veggies and season generously with salt and pepper. Cook, breaking up meat into pieces, until browned and cooked through, 4-6 minutes. Stir in 1 TBSP butter (2 TBSP for 4 servings) until melted, then sprinkle with 2 TBSP flour (4 TBSP for 4). Cook, stirring, until lightly browned, 2-3 minutes.

Swap in beef for turkey.

Slowly pour ¾ cup plain water (1½ cups for 4 servings) into pan, stirring, until thoroughly combined. Stir in stock concentrates and season with salt and pepper. Bring to a simmer and cook, stirring, until thickened, 2-3 minutes. (If mixture is too thick, stir in a splash more water.) Meanwhile, mash potatoes and whole garlic with sour cream and 3 TBSP butter (6 TBSP for 4) until smooth, adding splashes of reserved potato cooking liquid (or milk, for extra creaminess) as needed (we used ¼ cup; ½ cup for 4). Taste and season generously with salt and pepper.