Pub-Style Shepherd’s Pie

Ingredients

2 servings

Mashed potatoes:

• 1 lb potatoes
• 2 tbsp sour cream
• ¼ oz thyme
• 2 tbsp butter

Filling:

• 85 g carrot
• 70 g celery
• 1 onion
• 1 tsp garlic powder
• 2 tsp thyme
• 10 oz ground beef
• 1 tbsp flour
• crushed tomatoes (12 oz?)
• stock concentrate

Topping:

• ½ cup white cheddar

Directions

• Mise en place:

  • Dice potatoes into 1/2" pieces
  • Strip and roughly chop thyme
  • Trim, peel, and halve carrot lengthwise; slice crosswise into 1/4" half-moons.
  • Dice celery and onion.

• Make the mashed potatoes:

  • Boil potatoes in salted water (enough to cover by 2") until tender, 15-20 min.

  • Drain. Reserve 1 cup of the starchy water.

  • Mash together with sour cream, thyme (reserve 2 tsp for filling), and butter until smooth and creamy. Add splashes of reserved water to reach desired consistency.

  • Season with salt and pepper.

• Make the filling, in an oven-safe pan:

  • Saute carrot for 2-3 min
  • Add celery and onion; saute for 5-7 more minutes.
  • Add garlic powder and 2 tsp thyme; saute until fragrant, 30 sec.
  • Add beef; cook until browned, 4-6 min.
  • Add flour; cook until thoroughly combined, 1 min.
  • Add crushed tomatoes, 1/2 cup water, and stock concentrate; cook until thickened, 1-2 min.
  • Season with salt and pepper.

• Top beef filling with an even layer of mashed potatoes, leaving a gap around edge of pan. Sprinkle evenly with cheddar.

• Broil until the cheese is browned, 3-4 min.

Reference

https://www.hellofresh.com/recipes/pub-style-shepherds-pie-61f982bf055a054a23694946