Pub-Style Shepherd's Pie with White Cheddar Mashed Potatoes

Ingredients

• Yukon Gold Potatoes

  Freshdirect

  12 oz or 340g

• Celery

  Raw

  2 stalk, medium or 80g

• Sour cream

  Reduced fat, cultured

  2 tbsp or 30g

• Tomato paste

  Canned, without salt added

  1 tbsp or 16g

• Wheat flour

  White, all-purpose, unenriched

  1 tbsp or 8g

• Cheddar cheese

  ½ cup, shredded or 57g

• Carrots

  Raw

  3 medium or 183g

• Onions

  Raw

  1 medium or 110g

• Garlic powder

  Spices

  1 tsp or 3g

• Beef stock

  Soup, home-prepared

  200g

• Oil

  Submarine Sandwich - Wegmans

  1 tbsp or 14g

• Butter

  Unsalted

  1 ½ tbsp or 21g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Ground beef

  90% lean meat / 10% fat, raw

  10 oz or 284g

• Thyme

  Fresh

  3 tbsp or 7g

Directions

1. Heat broiler to high. Wash and dry produce. Dice potatoes into 1/2-inch pieces. Trim, peel, and halve carrot lengthwise; slice crosswise into 1/4-inch-thick half-moons. Finely dice celery. Halve, peel, and finely chop onion.
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 and 2 TBSP butter (3 TBSP for 4 servings) until smooth and creamy, adding splashes of water as needed. Season generously with salt and pepper. Keep covered off heat until ready to serve.
3. While potatoes cook, heat a drizzle of oil in a medium, preferably ovenproof, pan (use a large pan for 4 servings) 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 thyme. Cook until fragrant, 30 seconds.
4. Add beef* to pan with veggies; 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 1/2 cup water (3/4 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. 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. Serve directly from pan.
7. Recipe by: HelloFresh (source: https://www.hellofresh.com/recipes/pub-style-shepherds-pie-61c1deb95f70607d783e0315?isMegaAddonsEnabled=true&subscriptionId=17409629)