Pub-Style Shepherd’s Pie
with White Cheddar & Thyme Mashed Potatoes
- Milk
- Wheat
No matter the weather, we firmly believe that there’s nothing 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 know!
Ingredients
3 ounce
Carrot
¼ ounce
Thyme
1 unit
Onion
2 tablespoon
Sour Cream
½ cup
White Cheddar Cheese
(Contains: Milk)
1 unit
Crushed Tomatoes
2 unit
Beef Stock Concentrate
16 ounce
Potatoes
10 ounce
Ground Beef
1 tablespoon
Flour
(Contains: Wheat)
1 teaspoon
Garlic Powder
2.5 ounce
Celery
Not included in your delivery
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
• Heat broiler to high. Wash and dry produce. • Dice potatoes into ½-inch pieces. Strip thyme leaves from stems; roughly chop leaves. Trim, peel, and halve carrot lengthwise; slice crosswise into ¼-inch-thick half-moons. Finely dice celery. Halve, peel, and finely chop onion.
• 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, 1 tsp chopped thyme, and 2 TBSP butter (3 TBSP for 4 servings) until smooth and creamy, adding splashes of water as needed. Season generously with salt and pepper. • Keep covered off heat until ready to serve.
• While potatoes cook, heat a drizzle of oil in a medium, preferably ovenproof, pan (use a large pan for 4 servings) 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.
• 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 flour; cook, stirring, until thoroughly combined, 1 minute.
• Add half the crushed tomatoes (all for 4 servings) and ½ cup water (¾ cup for 4) 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. 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 until browned, 3-4 minutes. TIP: Watch carefully to avoid burning. • Serve directly from pan.
