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

2 servings


50 minutes

total time


2 * 16 ounce Yukon Gold Potatoes

2 * 2.5 ounce Celery

2 * ¼ ounce Thyme

2 * 2 tablespoon Sour Cream

2 * 1.5 ounce Tomato Paste

2 * 1 tablespoon Flour

2 * ½ cup White Cheddar Cheese

2 * 3 ounce Carrot

2 * 1 unit Yellow Onion

2 * 1 teaspoon Garlic Powder

2 * 10 ounce Ground Beef

2 * 2 unit Beef Stock Concentrate

2 * 1 tablespoon Vegetable Oil

2 * 2 tablespoon Butter

2 * Salt

2 * Pepper


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

• 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 potatoes with sour cream, 2 TBSP butter, and 1 tsp chopped thyme until smooth and creamy, adding splashes of water as needed. Season generously with salt and pepper. • 4 SERVINGS: Use 3 TBSP butter.

• While potatoes cook, heat a drizzle of oil in a medium, preferably ovenproof, pan 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. • Stir in garlic powder and 2 tsp chopped thyme; cook until fragrant, 30 seconds. • 4 SERVINGS: Use a large, preferably ovenproof, pan. • TIP: If veggies begin to brown too quickly, add a splash of water.

• Add beef* to pan with veggies and 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.

• Gradually pour ½ cup water 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. • 4 SERVINGS: Use ¾ cup water. • TIP: 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 cheddar. • Broil on top rack until browned, 3-4 minutes. • Serve directly from pan. • TIP: Watch carefully to avoid burning.


Serving Size



880 kcal

Total Fat

52 g

Saturated Fat

25 g

Unsaturated Fat


Trans Fat



170 mg


1220 mg

Total Carbohydrate

57 g

Dietary Fiber

10 g

Total Sugars

11 g


41 g

2 servings


50 minutes

total time
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