Pub-Style Organic Beef Shepherd’s Pie

Name: Pub-Style Organic Beef Shepherd’s Pie with White Cheddar & Thyme Mashed Potatoes
Yield: 2 servings
Ingredients: 3 oz Carrot; 1 1/2 tbsp Sour Cream; 10 oz Ground Beef; 1/4 oz Thyme; 1 Tomato; 16 oz Potato; 1 Onion; 1/2 cup Cheddar Cheese; 2 unit Beef Stock Concentrate; 1/4 oz Parsley; 1 tbsp All-Purpose Flour; 1 tsp Garlic Powder; 2 1/2 oz Celery; tsp Black Pepper, tsp; 1 tbsp Cooking Oil, tbsp; 2 tbsp Butter, tbsp; tsp Salt, tsp

with White Cheddar & Thyme Mashed Potatoes

By Recipe0 System

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!

Main Course

Difficulty: medium
Rating: No ratings yet

Start Cooking

Ingredients

Servings

3 oz Carrot
1 1/2 tbsp Sour Cream
10 oz Ground Beef
1/4 oz Thyme
1 Tomato
16 oz Potato
1 Onion
1/2 cup Cheddar Cheese
2 unit Beef Stock Concentrate
1/4 oz Parsley
1 tbsp All-Purpose Flour
1 tsp Garlic Powder
2 1/2 oz Celery
tsp Black Pepper, tsp
1 tbsp Cooking Oil, tbsp
2 tbsp Butter, tbsp
tsp Salt, tsp

View Shopping List

Rate this recipe

Original Source

www.hellofresh.com

Instructions

6 steps

1

Heat broiler to high. Wash and dry 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.

From the same drawer

Related Recipes

Spicy White Bean & Kale Stew

medium

Beef Tenderloin & Creamy Truffle Polenta

medium

Sweet Chili Beef & Broccoli

medium

Sweet & Spicy Pork Fried Rice

medium

Comments (0)

No comments yet. Be the first to comment!

Shopping List

Your list is empty

Add recipes to your shopping list to see ingredients here.