---
title: Pub-Style Shepherd’s Pie
source:
  name: HelloFresh
  url: https://www.hellofresh.com/recipes/pub-style-shepherds-pie-61f982bf055a054a23694946
servings: 2
prep time: 20 minutes
cook time: 30 minutes
time required: 50 minutes
difficulty: Hard
allergens: [Milk, Wheat]
tags: [Cook together, Calorie Smart, Carb Smart, Comfort Food, One-Pan]
rating: 4.5
rating_count: 146.9k
source_chef: Michelle Doll Olson
review_highlights:
  - theme: Flavor
    text: Many love the rich, comforting taste, though some find it too tomatoey and suggest adding Worcestershire sauce.
  - theme: Ease of prep
    text: Takes longer than expected with lots of chopping, but customers say it's worth the effort.
image: "https://images.recipes.furrysalamander.com/pub-style-shepherd-s-pie.avif"
---
Heat broiler to high. Wash and dry produce. Dice @potatoes{2} into ½-inch pieces. Strip @thyme{1%sprig} leaves from stems and roughly chop. Trim, peel, and halve @carrot{1} lengthwise, then slice crosswise into ¼-inch half-moons. Finely dice @celery{2%stalks}. Halve, peel, and finely chop @onion{1}.

Place potatoes in a #medium pot{} with enough salted water to cover by 2 inches. Bring to a boil and cook until tender ~{20%minutes}. Drain and return potatoes to pot. Mash potatoes with @sour cream{2%tbsp}, 1 tsp chopped thyme, and @butter{2%tbsp} 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.

While potatoes cook, heat a drizzle of @olive oil{} in a #medium ovenproof pan{} over medium-high heat. Add carrot and season with salt and pepper. Cook, stirring, until slightly softened ~{3%minutes}. Add celery, onion, and a large drizzle of olive oil. Season with salt and pepper and cook, stirring, until veggies are just tender ~{7%minutes}. If veggies begin to brown too quickly, add a splash of water. Stir in @garlic powder{1%tsp} and 2 tsp chopped thyme, then cook until fragrant ~{30%seconds}.

Add @ground beef{½%lb} to pan with veggies and season with salt and pepper. Cook, breaking up meat into pieces, until browned and cooked through ~{6%minutes}. Add @flour{2%tbsp} and cook, stirring, until thoroughly combined ~{1%minute}.

Add half the @crushed tomatoes{1%unit} and ½ cup water into pan with beef mixture. Stir in @beef stock concentrate{2%unit} and bring to a boil. Cook until mixture is very thick ~{2%minutes}. Turn off heat. Taste and season with salt and pepper. If your pan isn’t ovenproof, transfer mixture now to a #baking dish{}.

Top beef filling with an even layer of mashed potatoes, leaving a gap around edge of pan. Evenly sprinkle with @white cheddar cheese{½%cup}. Broil until browned ~{4%minutes}. Watch carefully to avoid burning. Serve directly from pan.