Pub-Style Organic Beef Shepherd’s Pie with White Cheddar & Thyme Mashed Potatoes

Pub-Style Organic Beef 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!
Allergens: Milk, Wheat
Serves2CourseDinnerCook50 minsTotal Time50 minsDifficultyHard
  • 16 ounce Potatoes
  • 2.5 ounce Celery
  • ¼ ounce Thyme
  • 1.5 tablespoon Sour Cream(Contains Milk)
  • 1 unit 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 Organic Ground Beef
  • 2 unit Beef Stock Concentrate
  • 1 tablespoon Cooking Oil
  • 2 tablespoon Butter(Contains Milk)
  1. Heat broiler to high. Wash and dry produce.
  2. 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.
  3. 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.
  4. 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.
  5. Keep covered off heat until Step 6.
  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.
  7. 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.
  8. Stir in garlic powder and 2 tsp chopped thyme, cook until fragrant, 30 seconds.
  9. 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.
  10. Add tomato paste and flour, cook, stirring, until thoroughly combined, 1 minute. Swap in organic beef for beef.
  11. 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.
  12. 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.
  13. Top beef filling with an even layer of mashed potatoes, leaving a gap around edge of pan. Evenly sprinkle with cheddar.
  14. Broil until browned, 3-4 minutes. TIP: Watch carefully to avoid burning.
  15. Sprinkle with remaining parsley and serve directly from pan. Ground beef is fully cooked when internal temperature reaches 160°.

Typical values per serving

Energy3724kJ / 890kcalsFat53gSaturated Fat25gCarbohydrates63gSugars12gProtein40gFibre6gSalt2.95g

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