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

COOK TIME - 40-50min
2 SERVINGS

No matter the weather, we firmly believe that there’s nothing better than homey, comforting classics that warm you from the inside out. The base of our Zesty version is a rich, tomatoey beef filling chock-full of fresh veggies & herbs topped with creamy, thyme-flecked mashed potatoes sprinkled with cheese then broiled to create an irresistibly cheesy crust. It all bakes up, easy as pie!

Nutrition PER SERVING
Calories 830 kcal
Fat 53.0 g
Protein 39.0 g
Carbohydrate 51.0 g
Sodium 970 mg

fresh ingredients

IN THE KIT

  • 12 oz
    beyond meat
  • 4 oz
    carrots
  • 10 oz
    potatoes
  • 8 oz
    shredded cheddar
  • 2 oz
    tomato paste
  • 4 oz
    beef stock/base blend
  • 1⁄2 oz
    flour
  • 1 oz
    house seasoning
  • 4 oz
    sour cream
  • 2 oz
    garlic butter blend
  • 2 oz
    celery
  • 1 oz
    fresh thyme
  • 1 oz
    parsley
  • 2 oz
    garlic/shallot blend

Not Included

Olive oil 

Salt & pepper

 

Kitchen Items Needed

Peeler

Medium pot

Potato masher

Strainer

Medium pan (ovenproof preferred)

Oven proof dish

cook along

INSTRUCTIONS

Prep

Heat broiler to high;

Dice potatoes into ½-inch pieces;

Strip thyme leaves from stems; roughly chop leaves;

Trim, peel, & halve carrot lengthwise; slice crosswise into ¼-inch-thick half-moons;

Finely dice celery;

Remove leaves from stems & roughly chop.

1Prepare Potatoes

Place potatoes in a medium pot with enough salted water to cover by 2 inches. Bring to a boil & cook until tender, 15-20 minutes. Drain & return potatoes to pot. Mash with sour cream, garlic butter & 1/2 chopped thyme until smooth & creamy, adding splashes of water as needed. Season generously with salt & pepper. Keep covered off heat until ready to serve.

2Start Filling

While potatoes cook, heat a drizzle of oil in pan in a medium over medium-high heat. Add carrot; season with salt & pepper. Cook, stirring, until slightly softened, 2-3 minutes. Add celery, garlic/shallot, & another large drizzle of oil; season with salt & pepper. Cook, stirring, until veggies are just tender, 5-7 minutes. If veggies begin to brown too quickly, add a splash of water. 

3Cook Beef

Add beef & house seasoning to pan with veggies. Cook, breaking up meat into pieces, until browned & cooked through, 4-6 minutes. Add tomato paste & flour; cook, stirring, until thoroughly combined, 1 minute.

4Finish Filling

Pour in stock/beef base blend into pan with beef mixture & bring to a boil. Cook until mixture is very thick, 1-2 minutes. Turn off the heat. Taste & season with salt & pepper if needed. If you transfer mixture to a baking dish unless you are using an ovenproof pan. 

5Finish & Serve

Top beef filling with an even layer of mashed potatoes, leaving a 1-inch border around edge of pan. Evenly sprinkle with cheddar. Broil until browned, 3-4 minutes. Watch carefully to avoid burning. Serve directly from pan/dish, sprinkling with fresh parsley on top.