Pub-Style Shepherd’s Pie
with White Cheddar & Thyme Mashed Potatoes
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!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
16 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
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
(Contains Milk)
Salt
Pepper
Nutrition Values
Utensils
Instructions
• 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.
• 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.
• 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.
• 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 (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.
• 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.
