Shepherd's Pie (Edit)

Yield

2

Ingredients

  • 3 medium potatoes

  • 2 carrots

  • 1 stick of celery

  • 1 yellow onion

  • 2 tbsp fresh thyme

  • 2 tbsp fresh cilantro

  • 2 tbsp sour cream

  • 1 tbsp garlic powder

  • 3 tbsp tomato paste

  • 10 oz ground beef

  • 1 tbsp flour

  • beef stock concentrate

  • 1/2 cup shredded white cheddar cheese

  • 2 tbsp butter

Directions

  • Cut potatoes into 1/2-inch pieces

  • Halve carrots and cut into 1/4-inch pieces

  • Dice celery

  • Dice Onion

  • Strip thyme and roughly chop

  • Strip parsley and roughly chop

  • Place potatoes in a pot with salted water to cover and cook till tender, 15-20 minutes

  • Mash potatoes with sour cream, 2 tbsp of butter, 1 tsp of fresh thyme, salt, pepper, and potato water or milk until creamy

  • While potatoes cook, heat a drizzle of oil in an oven proof pan, add carrots and season with salt and pepper, 2-3 minutes

  • Add celery and onion with a large drizzle of oil, season with salt and pepper until tender, 5-7 minutes

  • Add garlic powder and 2 tbsp of fresh thyme, cook until fragrant 1 minute

  • Add beef to an with veggies, cook till browned 4-6 minutes

  • Add tomato paste and flour, cook 1 minute

  • Dilute beef concentrate in 1/2 cup of water, add gradually, cook until thick 2-3 minutes

  • Turn off heat, add 1 tbsp of fresh parsley, season with salt and pepper to taste

  • Top with mashed potatoes leaving a gap around the edge

  • Sprinkle with cheese

  • Broil 3-4 minutes

  • Garnish with 1 tbsp of fresh parsley