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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!

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

2.5 ounce

Celery

¼ ounce

Thyme

2 tablespoon

Sour Cream

(ContainsMilk)

1.5 ounce

Tomato Paste

1 tablespoon

Flour

(ContainsWheat)

½ cup

White Cheddar Cheese

(ContainsMilk)

3 ounce

Carrot

1 unit

Yellow Onion

¼ ounce

Parsley

1 teaspoon

Garlic Powder

10 ounce

Ground Beef

2 unit

Beef Stock Concentrate

Not included in your delivery

1 tablespoon

Vegetable Oil

2 tablespoon

Butter

(ContainsMilk)

Salt

Pepper

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)0 kJ
Calories870 kcal
Fat54 g
Saturated Fat25 g
Carbohydrate60 g
Sugar12 g
Dietary Fiber10 g
Protein41 g
Cholesterol170 mg
Sodium1180 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
Peeler
Medium Pot
Potato Masher
Strainer
Medium Pan
Instructionsarrow up iconarrow up icon
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1

• 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. Roughly chop parsley.

2

• 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 with sour cream, 2 TBSP butter (3 TBSP for 4 servings), and 1 tsp chopped thyme until smooth and creamy, adding splashes of water as needed. Season generously with salt and pepper. • Keep covered off heat until step 6.

3

• While potatoes cook, heat a drizzle of oil in a medium, preferably ovenproof, pan (for 4 servings, use a large, 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. TIP: If veggies begin to brown too quickly, add a splash of water. • Stir in garlic powder and 2 tsp chopped thyme; cook until fragrant, 30 seconds.

4

• 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.

5

• Gradually pour ½ cup water (¾ cup for 4 servings) 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. • Stir in half the parsley. Taste and season with salt and pepper. TIP: If your pan isn’t ovenproof, transfer mixture now to a baking dish.

6

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