Pub-Style Shepherd’s Pie

🥘 Ingredients

• beef stock concentrate
  2 unit
• black pepper
• butter
  2 tbsp
• carrot
  1
• celery
  2 stalks
• crushed tomatoes
  1 unit
• flour
  2 tbsp
• garlic powder
  1 tsp
• ground beef
  ½ lb
• olive oil
• onion
  1
• potatoes
  2
• salt
• sour cream
  2 tbsp
• thyme
  1 sprig
• water
• white cheddar cheese
  ½ cup

🍳 Cookware

• medium pot
• medium ovenproof pan
• baking dish

1. 

   1

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

   potatoes: 2, thyme: 1 sprig, carrot: 1, celery: 2 stalks, onion: 1
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 ⏱️ 20 minutes . Drain and return potatoes to pot. Mash potatoes with sour cream , 1 tsp chopped thyme, and butter 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: 2 tbsp, butter: 2 tbsp, water, salt, black pepper
3. 

   3

   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 and 2 tsp chopped thyme, then cook until fragrant ⏱️ 30 seconds .

   olive oil, garlic powder: 1 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 ⏱️ 6 minutes . Add flour and cook, stirring, until thoroughly combined ⏱️ 1 minute .

   ground beef: ½ lb, flour: 2 tbsp
5. 

   5

   Add half the crushed tomatoes and ½ cup water into pan with beef mixture. Stir in beef stock concentrate 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 .

   crushed tomatoes: 1 unit, beef stock concentrate: 2 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 ⏱️ 4 minutes . Watch carefully to avoid burning. Serve directly from pan.

   white cheddar cheese: ½ cup