Easy As (Shepherd's) Pie
with Caramelized Onions and Roasted Carrots
Although shepherd’s pie was originally created as a “clean out the refrigerator” dish to use up leftovers, it has morphed into a warm and comforting classic to enjoy any night of the week. After all, what’s not to love about the combination of hearty ground beef, caramelized onions, and a crunchy potato crust?
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Yukon Gold Potatoes
Chicken Stock Concentrate
Not included in your delivery
Wash and dry all produce. Preheat oven to 420 degrees. Toss carrots on a baking sheet with a drizzle of olive oil and pinch of salt and pepper. Roast until starting to brown, about 20 minutes.
Cut potatoes into ½-inch cubes. Place in a large pot of salted water. Bring to a boil and cook until fork tender, about 15 minutes. Drain and return to pot.
Halve, peel, and thinly slice onion. Mince garlic. Strip thyme leaves off stems. Discard stems.
Heat a drizzle of olive oil in a large pan over medium-high heat. Add beef and thyme. Cook until browned, 3-4 minutes. Remove from pan and set aside. Add another drizzle of olive oil and onions to pan. Cook until softened, about 6 minutes. Add garlic and ¼ cup water.
Sprinkle flour over and stir 1 minute. Add stock concentrate, ½ cup water, and peas. Stir until sauce thickens, 2-3 minutes. Add beef and stir to combine. Use a fork or potato masher to mash potatoes with ¼ cup milk and 1 TBSP butter until smooth. Season with salt and pepper.
If your pan isn’t ovenproof, transfer beef mixture to a medium baking dish. Spread mashed potatoes over top. Sprinkle with Parmesan cheese, and bake until melted and bubbly, about 5 minutes. Serve with roasted carrots on the side.