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!

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Place potatoes in med. pot with enough salted water to cover by 2”. Boil & cook (15-20 min.) until tender. Drain & return potatoes to pot. Mash with sour cream, 2T butter, & 1t thyme until smooth & creamy, adding splashes of water, as needed. Season generously with salt/pepper. Keep covered, off heat until ready to serve.

Step 2

While potatoes cook, heat drizzle of oil in med. pan over med.-high. Add carrot; season with salt/pepper. Cook (2-3 min.), stirring, until slightly softened. Add celery, onion, & lg. drizzle of oil; season with salt/pepper. Cook (5-7 min.), stirring, until veggies are just tender. (If veggies begin to brown too quickly, add a splash of water.) Stir in garlic powder & 2t thyme; cook (30 sec.) until fragrant.

Step 3

Add beef to pan with veggies; season with salt/pepper. Cook (4-6 min.), breaking up meat into pieces, until browned & cooked through. Add tomato paste & flour; cook (1 min.), stirring, until thoroughly combined.

Step 4

Gradually pour ½C water into pan with beef mixture. Stir in stock concentrates; boil. Cook (1-2 min.) until mixture is very thick. Turn off heat. Taste & season with salt/pepper. (If your pan isn’t ovenproof, transfer mixture to a baking dish.)

Step 5

Top beef filling with an even layer of mashed potatoes, leaving a gap around edge of pan. Evenly sprinkle with cheddar.

Step 6

Broil (3-4 min.) until browned. Watch carefully to avoid burning.) Serve directly from pan.

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