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Mushroom & Herb Shepherd’s Pie

Mushroom & Herb Shepherd’s Pie

topped with White Cheddar Mashed Potatoes

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It’s hard to beat the homey, comforting goodness of a shepherd’s pie. Our chefs whipped up a vegetarian version that’s just as rich and hearty as the original! Meaty mushrooms (in lieu of traditional ground beef) are simmered with tomato paste, veggie stock, and a bounty of fresh veggies and thyme. On top, swoops of creamy mashed potatoes are sprinkled with white cheddar, then broiled to create an irresistibly cheesy crust. Seriously, who needs the meat when you’ve got all that?!

Tags:VeggieCalorie Smart
Allergens:MilkWheat

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

Total Time50 minutes
Prep Time15 minutes
Cooking difficultyHard
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

16 ounce

Yukon Gold Potatoes

2 tablespoon

Sour Cream

(ContainsMilk)

½ cup

White Cheddar Cheese

(ContainsMilk)

8 ounce

Button Mushrooms

6 ounce

Carrots

1 unit

Yellow Onion

¼ ounce

Thyme

1 teaspoon

Garlic Powder

1 tablespoon

Flour

(ContainsWheat)

1.5 ounce

Tomato Paste

2 unit

Mushroom Stock Concentrate

Not included in your delivery

1 tablespoon

Olive Oil

3 tablespoon

Butter

(ContainsMilk)

Salt

Pepper

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Calories650 kcal
Fat37 g
Saturated Fat20 g
Carbohydrate67 g
Sugar15 g
Dietary Fiber10 g
Protein17 g
Cholesterol85 mg
Sodium880 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
Utensilsarrow down iconarrow down icon
Large Pot
Strainer
Peeler
Medium Pan
Potato Masher
Instructionsarrow up iconarrow up icon
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1

• Wash and dry produce. • Dice potatoes into ½-inch pieces; place in a large pot with enough salted water to cover by 2 inches. Bring to a boil and cook until tender, 15-20 minutes. • Reserve ½ cup potato cooking liquid, then drain and return potatoes to pot. • Keep covered off heat until ready to mash.

2

• While potatoes cook, trim and quarter mushrooms. Trim, peel, and finely dice carrots. Halve, peel, and dice half the onion (whole onion for 4 servings). Strip half the thyme leaves from stems (all the leaves for 4); mince leaves.

3

• Heat a large drizzle of olive oil in a medium, preferably ovenproof, pan over medium-high heat (use a large, preferably ovenproof, pan for 4 servings). Add mushrooms and a big pinch of salt. Cook, stirring occasionally, until lightly browned, 5 minutes. • Add a drizzle of olive oil to pan, then stir in carrots, diced onion, and salt. Cook, stirring, until veggies are softened, 5-7 minutes more.

4

• Stir 1 TBSP butter (2 TBSP for 4 servings) into pan with veggies until melted, then add minced thyme, garlic powder, and flour. Cook, stirring, 1 minute. • Stir in tomato paste until incorporated, 1 minute. • Pour in ¾ cup water (1 cup for 4) and stock concentrates, scraping up any browned bits from bottom of pan. Bring to a boil, then reduce to a low simmer and cook until sauce has thickened, 2-3 minutes. Season generously with salt and pepper. Turn off heat. TIP: If your pan isn’t ovenproof, transfer mixture now to a baking dish.

5

• Mash drained potatoes with sour cream, half the cheddar (you’ll use the rest in the next step), and 2 TBSP butter (3 TBSP for 4 servings) until smooth and creamy, adding splashes of reserved potato cooking liquid as needed. Season with salt and pepper.

6

• Heat broiler to high. • Once filling has thickened, spoon mashed potatoes on top. Spread potatoes into an even layer, leaving a 1-inch border around edge of pan. • Sprinkle potatoes with remaining cheddar.

7

• Broil shepherd’s pie until cheese is lightly browned, 3-4 minutes. TIP: Watch carefully to avoid burning. • Let rest at least 5 minutes, then divide between plates and serve.