Pub-Style Shepherd's Pie

🥘 Ingredients

• beef stock concentrate
  4 unit
• black pepper
  1 tsp
• butter
  2 tbsp
• carrot
  6 oz
• celery
  4 oz
• crushed tomatoes
  1 unit
• flour
  2 tbsp
• garlic powder
  2 tsp
• ground beef
  20 oz
• oil
• onion
  1 unit
• potatoes
  2 lb
• salt
  1 tsp
• sour cream
  4 tbsp
• thyme
  ¼ ounce
• water
• white cheddar cheese
  1 c

🍳 Cookware

• medium pot
• medium pan

1. 

   1

   Heat broiler to high. Wash and dry all produce. Dice potatoes into ½-inch pieces. Strip thyme leaves from stems; roughly chop leaves. Trim, peel, and halve carrot lengthwise; slice crosswise into ¼-inch-thick half-moons. Finely dice celery . Halve, peel, and finely chop onion .

   potatoes: 2 lb, thyme: ¼ ounce, carrot: 6 oz, celery: 4 oz, onion: 1 unit
2. 

   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 minutes to ⏱️ 20 minutes . Drain and return potatoes to pot. Mash potatoes with sour cream , 1 tsp chopped thyme, and butter (3 TBSP for 4 servings) until smooth and creamy, adding splashes of water as needed. Season generously with salt and black pepper . Keep covered off heat until ready to serve.

   sour cream: 4 tbsp, butter: 2 tbsp, water, salt: 1 tsp, black pepper: 1 tsp
3. 

   3

   While potatoes cook, heat a drizzle of oil in a medium pan (preferably ovenproof, use a large pan for 4 servings) over medium-high heat. Add carrot; season with salt and pepper. Cook, stirring, until slightly softened, ⏱️ 2 minutes to ⏱️ 3 minutes . Add celery, onion, and a large drizzle of oil; season with salt and pepper. Cook, stirring, until veggies are just tender, ⏱️ 5 minutes to ⏱️ 7 minutes . TIP: If veggies begin to brown too quickly, add a splash of water. Stir in garlic powder and 2 tsp chopped thyme; cook until fragrant, ⏱️ 30 seconds .

   oil, garlic powder: 2 tsp
4. 

   4

   Add ground beef * to pan with veggies and season with salt and pepper. Cook, breaking up meat into pieces, until browned and cooked through, ⏱️ 4 minutes to ⏱️ 6 minutes . Add flour ; cook, stirring, until thoroughly combined, ⏱️ 1 minutes .

   ground beef: 20 oz, flour: 2 tbsp
5. 

   5

   Add half the crushed tomatoes (all for 4 servings) and ½ cup water (¾ cup for 4) into pan with beef mixture. Stir in beef stock concentrate and bring to a boil. Cook until mixture is very thick, ⏱️ 1 minutes to ⏱️ 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.

   crushed tomatoes: 1 unit, beef stock concentrate: 4 unit
6. 

   6

   Top beef filling with an even layer of mashed potatoes, leaving a gap around edge of pan. Evenly sprinkle with white cheddar cheese . Broil until browned, ⏱️ 3 minutes to ⏱️ 4 minutes . TIP: Watch carefully to avoid burning. Serve directly from pan.

   white cheddar cheese: 1 c