Turkey & Mushroom Shepherd’s Pie
topped with White Cheddar Mashed Potatoes
It’s hard to beat the homey, comforting goodness of a shepherd’s pie. Our chefs whipped up a vegetarian version that’s just as rich and hearty as the original! Meaty mushrooms (in lieu of traditional ground beef) are simmered with tomato paste, veggie stock, and a bounty of fresh veggies and thyme. On top, swoops of creamy mashed potatoes are sprinkled with white cheddar, then broiled to create an irresistibly cheesy crust.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
16 ounce
Potatoes
1.5 tablespoon
Sour Cream
(Contains Milk)
½ cup
White Cheddar Cheese
(Contains Milk)
8 ounce
Button Mushrooms
6 ounce
Carrots
1 unit
Yellow Onion
¼ ounce
Thyme
1 teaspoon
Garlic Powder
1 tablespoon
Flour
(Contains Wheat)
1.5 ounce
Tomato Paste
3 unit
Veggie Stock Concentrate
10 ounce
Ground Turkey
Not included in your delivery
1 tablespoon
Olive Oil
3 tablespoon
Butter
(Contains Milk)
Salt
Pepper
1 teaspoon
Cooking Oil
Nutrition Values
Utensils
Instructions
• Wash and dry produce. • Dice potatoes into 1⁄2-inch pieces; place in a large pot with enough salted water to cover by 2 inches. Bring to a boil and cook until tender, 15-20 minutes. • Reserve 1⁄2 cup potato cooking liquid, then drain and return potatoes to pot. • Keep covered off heat until ready to mash.
• While potatoes cook, trim and quarter mushrooms (skip if your mushrooms are pre-sliced!). Trim, peel, and finely dice carrots. Halve, peel, and dice half the onion (whole onion for 4 servings). Strip half the thyme leaves from stems (all the leaves for 4); mince leaves.
Heat a drizzle of oil in a large, preferably ovenproof, pan over medium-high heat. Add beef or turkey; season with salt and pepper. Cook, breaking up meat into pieces, until browned and cooked through, 4-6 minutes. Turn off heat; transfer to a paper-towel-lined plate. Carefully discard excess grease from pan.
• Heat a large drizzle of olive oil in a large, preferably ovenproof, pan over medium-high heat. Add mushrooms and a big pinch of salt. Cook, stirring occasionally, until lightly browned, 5 minutes. • Add another drizzle of olive oil to pan, then stir in carrots, diced onion, and salt. Cook, stirring, until veggies are softened, 5-7 minutes more.
Use pan used for beef or turkey here.
• Stir 1 TBSP butter (2 TBSP for 4 servings) into pan with veggies, then add thyme, garlic powder, and flour. Cook, stirring, 1 minute. Stir in tomato paste until incorporated, 1 minute. • Add 3⁄4 cup water (1 cup for 4) and stock concentrates, scraping up browned bits. Bring to a boil; reduce to a low simmer and cook until thickened, 2-3 minutes. Season with salt and pepper. TIP: If pan isn’t ovenproof, transfer mixture to a baking dish now.
After adding stock concentrates, return beef or turkey to pan. Cook through the rest of this step as instructed, adding splashes of water if filling seems too thick.
• Mash drained potatoes with sour cream, half the cheddar (you’ll use the rest in the next step), and 2 TBSP butter (3 TBSP for 4 servings) until smooth and creamy, adding splashes of reserved potato cooking liquid as needed. Season with salt and pepper.
• Heat broiler to high. • Once filling has thickened, spoon mashed potatoes on top; spread in an even layer, leaving a 1-inch border around edge of pan. • Sprinkle mashed potatoes with remaining cheddar.
• Broil shepherd’s pie until cheese is lightly browned, 3-4 minutes. TIP: Watch carefully to avoid burning. • Let rest at least 5 minutes, then divide between plates and serve.
