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Pub-Style Shepherd’s Pie
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Pub-Style Shepherd’s Pie

Pub-Style Shepherd’s Pie

with White Cheddar & Thyme Mashed Potatoes

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 get it!

Allergens:
Milk
Wheat

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

Total Time50 minutes
Prep Time15 minutes
DifficultyHard

Ingredients

serving amount

12 ounce

Yukon Gold Potatoes

2.5 ounce

Celery

¼ ounce

Thyme

2 tablespoon

Sour Cream

(Contains Milk)

1.5 ounce

Tomato Paste

1 tablespoon

Flour

(Contains Wheat)

½ cup

White Cheddar Cheese

(Contains Milk)

3 ounce

Carrot

1 unit

Yellow Onion

1 teaspoon

Garlic Powder

10 ounce

Ground Beef

2 unit

Beef Stock Concentrate

Not included in your delivery

1 tablespoon

Cooking Oil

2 tablespoon

Butter

(Contains Milk)

Salt

Pepper

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Nutrition Values

/ per serving
Calories830 kcal
Fat53 g
Saturated Fat25 g
Carbohydrate51 g
Sugar12 g
Dietary Fiber8 g
Protein39 g
Cholesterol170 mg
Sodium1170 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

Peeler
Medium Pot
Potato Masher
Strainer
Medium Pan

Instructions

Prep
1

• 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.

Make Mashed Potatoes
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 ready to serve.

Start Filling
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.

Cook Beef
4

• Add beef* to pan with veggies; 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.

Finish Filling
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. • Taste and season with salt and pepper. TIP: If your pan isn’t ovenproof, transfer mixture to a baking dish.

Finish & Serve
6

• Top beef filling with an even layer of mashed potatoes, leaving a 1-inch border around edge of pan. Evenly sprinkle with cheddar. • Broil until browned, 3-4 minutes. TIP: Watch carefully to avoid burning. • Serve directly from pan.