Pub-Style Shepherd’s Pie

Pub-Style Shepherd’s Pie

with White Cheddar & Thyme Mashed Potatoes

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No matter the weather, is there anything better than homey, comforting classics that warm you from the inside out? If you wholeheartedly agree, look no further! Enter: our chefs’ ode to the classic shepherd’s pie. The base is a rich, tomatoey beef filling chock full of fresh veggies and herbs. On top, swoops of creamy, thyme-flecked mashed potatoes are sprinkled with sharp white cheddar, then broiled to create an irresistibly cheesy crust. It all bakes up in one dish, making it easy as...well, you get it!


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

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

16 ounce

Yukon Gold Potatoes

2.5 ounce


¼ ounce


2 tablespoon

Sour Cream


1.5 ounce

Tomato Paste

1 tablespoon



½ cup

White Cheddar Cheese


3 ounce


1 unit

Yellow Onion

1 teaspoon

Garlic Powder

10 ounce

Ground Beef

2 unit

Beef Stock Concentrate

Not included in your delivery

1 tablespoon

Vegetable Oil

2 tablespoon





Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)3682 kJ
Calories880 kcal
Fat52 g
Saturated Fat25 g
Carbohydrate57 g
Sugar11 g
Dietary Fiber10 g
Protein41 g
Cholesterol170 mg
Sodium1220 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.
Utensilsarrow down iconarrow down icon
Medium Pot
Potato Masher
Medium Pan
Instructionsarrow up iconarrow up icon
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• Adjust rack to top position and heat broiler to high. Wash and dry all produce. • Dice potatoes into ½-inch pieces. Trim, peel, and halve carrot lengthwise; slice crosswise into ¼-inch-thick half-moons. Finely dice celery. Halve, peel, and finely chop onion. Strip thyme leaves from stems; roughly chop leaves.


• Place potatoes in a medium pot with enough salted water to cover by 2 inches. Bring to a boil and cook until tender, 15-20 minutes. Drain and return potatoes to pot. • Mash potatoes with sour cream, 2 TBSP butter, and 1 tsp chopped thyme until smooth and creamy, adding splashes of water as needed. Season generously with salt and pepper. • 4 SERVINGS: Use 3 TBSP butter.


• While potatoes cook, heat a drizzle of oil in a medium, preferably ovenproof, pan over medium-high heat. Add carrot; season with salt and pepper. Cook, stirring, until slightly softened, 2-3 minutes. • Add celery, onion, and a large drizzle of oil; season with salt and pepper. Cook, stirring, until veggies are just tender, 5-7 minutes. • Stir in garlic powder and 2 tsp chopped thyme; cook until fragrant, 30 seconds. • 4 SERVINGS: Use a large, preferably ovenproof, pan. • TIP: If veggies begin to brown too quickly, add a splash of water.


• Add beef* to pan with veggies and season with salt and pepper. Cook, breaking up meat into pieces, until browned and cooked through, 4-6 minutes. • Add tomato paste and flour; cook, stirring, until thoroughly combined, 1 minute.


• Gradually pour ½ cup water into pan with beef mixture. Stir in stock concentrates and bring to a boil. Cook until mixture is very thick, 1-2 minutes. Turn off heat. • Taste and season with salt and pepper. • 4 SERVINGS: Use ¾ cup water. • TIP: If your pan isn’t ovenproof, transfer mixture now to a baking dish.


• Top beef filling with an even layer of mashed potatoes, leaving a gap around edge of pan. Evenly sprinkle with cheddar. • Broil on top rack until browned, 3-4 minutes. • Serve directly from pan. • TIP: Watch carefully to avoid burning.