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Easy As (Shepherd's) Pie

Easy As (Shepherd's) Pie

with Caramelized Onions and Roasted Carrots

Rated 3.3 / 4
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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?

Tags:Egg freeNut free
Allergens:MilkWheat
Preparation Time
35 minutes
Cooking difficulty
Level 1
Ingredients 
serving amount
2
4
Ingredients
serving amount
2
4

10 ounce

Ground Beef

16 ounce

Yukon Gold Potatoes

¼ cup

Parmesan Cheese

(ContainsMilk)

1 unit

Yellow Onion

2 clove

Garlic

1 tablespoon

Flour

(ContainsWheat)

1 unit

Chicken Stock Concentrate

8 ounce

Baby Carrots

4 ounce

Peas

¼ ounce

Thyme

1 cup

2% Reduced Fat Milk

(ContainsMilk)

Not included in your delivery

unit

Salt

unit

Pepper

1 tablespoon

Butter

(ContainsMilk)

1 tablespoon

Olive Oil

Nutrition Values/ per serving
Nutrition Values/ per serving
Energy (kJ)2828 kJ
Calories676 kcal
Fat32 g
Saturated Fat14 g
Carbohydrate59 g
Sugar14 g
Dietary Fiber12 g
Protein41 g
Cholesterol115 mg
Sodium562 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.
Utensils
Utensils
Baking Sheet
Fork
Strainer
Large Pot
Large Pan
Potato Masher
Baking Dish
InstructionsPDF
Instructions
1

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.

2

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.

3

Halve, peel, and thinly slice onion. Mince garlic. Strip thyme leaves off stems. Discard stems.

4

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.

5

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.

6

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.

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