Beef Shepherd’s Pie
with Cheesy Potato Topping
- Milk
- Wheat
- Eggs
What’s better than one night of shepherd’s pie? Two! (Or three, or four … ). We’re sending you everything you need to make this delicious, comforting, crowd-friendly dish: ground beef, tons of herbs, peas, onion, celery, and carrots all just waiting for a generous helping of creamy, cheesy mashed potatoes over the top. All that rich, savory, bubbly deliciousness is just waiting to impress a hungry crowd at your next family meal (or just you all week long—YUM!).
Ingredients
24 ounce
Potatoes
1 unit
Yellow Onion
9 ounce
Carrots
1 unit
Celery
2 clove
Garlic
1 unit
Parsley
1 unit
Chives
16 ounce
Ground Beef
1 unit
Dried Rosemary
1 unit
Dried Thyme
1 unit
Tomato Paste
1 unit
Peas
6 unit
Beef Stock Concentrate
1 unit
Cheddar Cheese
(Contains: Milk)
2 unit
Sour Cream
(Contains: Milk)
Not included in your delivery
Salt
Pepper
Butter
(Contains: Milk)
Cooking Oil
Flour
(Contains: Wheat)
Eggs
(Contains: Eggs)
Milk
(Contains: Milk)
Nutrition Values
Cooking Steps
Adjust rack to middle position and preheat oven to 425 degrees. Wash and dry produce. Peel and dice potatoes into 1-inch pieces (skip peeling for quicker prep). Halve, peel, and finely dice onion. Peel and finely dice carrots. Thinly slice celery. Peel and finely chop garlic. Roughly chop parsley. Thinly slice chives.
Place potatoes in a large pot with enough salted water to cover by 2 inches. Bring to a boil and cook until tender, 12-15 minutes. Turn off heat, drain, and return potatoes to pot along with 3 TBSP butter (6 TBSP for 8 servings).
While potatoes cook, heat a drizzle of oil in a second large, heavy-bottomed pot over medium-high heat. Add onion, carrots, celery, and garlic; cook, stirring occasionally, until beginning to soften, 3-4 minutes. Add beef, half the rosemary, half the thyme, and a pinch of pepper (all the rosemary and all the thyme for 8 servings). Cook, breaking up meat into pieces, until browned and cooked through, 4-6 minutes. Carefully drain any excess grease from pot.
Add tomato paste and 2 TBSP flour (4 TBSP for 8 servings) to same pot; stir to coat. Add peas, stock concentrates, and 1 cup water (1¾ cups for 8); stir to combine. Cook, stirring occasionally, until thickened, 2-3 minutes. Stir in half the parsley and half the chives. Taste and season with salt if needed. Carefully transfer mixture to an 8-by-8-inch baking dish (use a 9-by-13-inch baking dish for 8).
Add cheese, sour cream, ¼ cup milk, and one egg yolk (½ cup milk and two egg yolks for 8 servings) to pot with potatoes; mash until smooth. (Discard egg white or save for another use.) Season generously with salt and pepper.
Evenly spread mashed potatoes over beef mixture. Place baking dish on a foil-lined baking sheet. Bake on middle rack until potatoes are lightly browned and beef mixture is hot and bubbly, 15 minutes. Sprinkle with remaining parsley and remaining chives. Allow to rest at least 5 minutes before serving. Divide between plates or serve family style straight from baking dish.
Ground Beef is fully cooked when internal temperature reaches 160°. Wash hands and surfaces after handling raw eggs. Consuming raw or undercooked eggs may increase your risk of foodborne illness.
