Hellofresh Shepherd’s Pie Recipe

hellofresh shepherd's pie recipe Instruction

• Turn on the broiler to high.
• Dry and wash the produce.
• Cut potatoes into pieces measuring 12 inches long.
  
• Pluck thyme leaves from stems; roughly chop leaves. Slice 14-inch-thick half moons from carrots, after trimming, peeling, and halving them lengthwise.
• Prepare celery by dicing it finely. Prepare the onion by halving, peeling, and chopping it finely.
• Make sure the potatoes are covered by 2 inches of salted water in a medium pot. Boil until tender, about 15-20 minutes.
• Return potatoes to pot after draining.
• Add sour cream, thyme, butter, and a sprinkle of water if necessary to make potatoes smooth and creamy. Sprinkle generously with salt and pepper.
• Remove from heat and cover until ready to serve.
• In a medium, ovenproof pan (use a large pan for four servings) heat a drizzle of oil over medium-high heat while the potatoes are cooking.
• Toss the carrot in the pan with the salt and pepper. Cook for 2-3 minutes, stirring occasionally.
• Season with salt and pepper after adding celery, onion, and a large drizzle of oil.
• Stir continuously for 5-7 minutes until the vegetables are just tender.
• Add a splash of water if vegetables are browning too quickly.
• Cook for 30 seconds with 2 tsp of chopped thyme and garlic powder.
• Sprinkle salt and pepper over the beef and veggies as you cook.
• Breaking up the meat into pieces, cook until browned and cooked through, 4-6 minutes.
• Add the flour and stir until thoroughly combined.
• Add half the crushed tomatoes (all for 4 servings) and ½ cup water (¾ cup for 4) to the pan with the beef mixture.
• Taste and season with salt and pepper.
• TIP: If your pan isn’t ovenproof, transfer the mixture now to a baking dish.
• Top beef filling with an even layer of mashed potatoes, leaving a gap around the edge of pan.
• Evenly sprinkle with cheddar.
  
• Broil until browned, 3-4 minutes. TIP: Watch carefully to avoid burning. Serve directly from the pan.