Green Chef

Shepherd's Pie

Ultra-comforting take on the classic with mashed potato, carrots, peas, white cheddar, and chives

⏱️ 35 min 🍽️ 2 servings

Cooking Tips

Let the shepherd's pie cool for at least 5 minutes before serving, as it will be very hot from the oven. For best results, use an oven-safe sauté pan to minimize dirty dishes. Use a silicone handle cover or oven mitt to avoid burns when removing the hot pan from the oven.

Ingredients

1 whole Potato
1 whole Yellow Onion
0.25 oz Chives
4 oz Carrots
0.5 tsp Rosemary, Basil, and Sage Blend
10 oz Ground Beef
1.5 oz Tomato Paste
1 tbsp Flour
2.5 oz Seasoned Mushroom Broth
2.5 oz Peas
1 oz Cream Cheese
2 oz White Cheddar Cheese
3 tbsp Butter
0 Salt
0 Pepper
0 Cooking Oil
0.25 cup Water

Tools

medium pot
medium oven-safe sauté pan
measuring cup & spoons
strainer
peeler
potato masher
thermometer
oven mitt
fork
silicone cover or pot holder

Click anywhere to see instructions →

Green Chef

Shepherd's Pie

Ultra-comforting take on the classic with mashed potato, carrots, peas, white cheddar, and chives

⏱️ 35 min 🍽️ 2 servings

Cooking Tips

Ingredients

1 whole Potato
1 whole Yellow Onion
0.25 oz Chives
4 oz Carrots
0.5 tsp Rosemary, Basil, and Sage Blend
10 oz Ground Beef
1.5 oz Tomato Paste
1 tbsp Flour
2.5 oz Seasoned Mushroom Broth
2.5 oz Peas
1 oz Cream Cheese
2 oz White Cheddar Cheese
3 tbsp Butter
0 Salt
0 Pepper
0 Cooking Oil
0.25 cup Water

Tools

medium pot medium oven-safe sauté pan measuring cup & spoons strainer peeler potato masher thermometer oven mitt fork silicone cover or pot holder

Mise en Place

Prepare Vegetables

Peel 1 whole potato and medium dice into pieces, about ½ inch each. Cut ends off 1 whole yellow onion, discard peel, halve lengthwise, then cut half (or whole for 4 servings) into ¼ inch pieces. Peel and dice carrots into small pieces. Mince ¼ oz chives.

Gather Seasoning and Dairy Ingredients

Measure out 4 oz rosemary, basil & sage blend (about half will be used early, half later), 1 oz cream cheese, 2 oz white cheddar cheese, and butter (3 tbsp for 2 servings, 6 tbsp for 4 servings). Leave peas (2½ oz), flour (1 tbsp), and tomato paste (2½ oz) accessible.

Arrange Equipment and Tools

Set out a medium pot, medium oven-safe sauté pan, potato masher (or fork), strainer, peeler, and required measuring cups & spoons. Preheat oven to high broil with rack in the center.

Cooking Steps

Preheat and Prep Ingredients

Set oven to high broil with rack in the center. Peel potato. Medium dice into pieces, about ½ inch each. Cut ends off yellow onion and discard peel. Halve lengthwise; cut half the onion into pieces, about ¼ inch each. Mince chives.

Cook Potato

Place potato in a medium pot. Cover with at least 2 inches cold, lightly salted water. Bring to a boil. Cook 12-15 minutes, or until fork-tender. Reserve about ¼ cup potato cooking liquid. Strain potato; shake off excess water. Return to pot.

Start Filling

Heat 1½ tablespoons cooking oil in a medium oven-safe sauté pan over medium-high heat. Add carrots. Cook 4-5 minutes, or until slightly softened, stirring occasionally. Add onion. Season with salt and about half the rosemary, basil, and sage blend. Cook 3-4 minutes, or until lightly browned and tender, stirring occasionally. Add ground beef. Season with remaining rosemary, basil, and sage blend, salt, and pepper. Cook 4-5 minutes, or until fully cooked, breaking up beef into pieces. Add tomato paste and flour. Cook about 1 minute, or until tomato paste and flour are incorporated, stirring occasionally.

Finish Filling

Add seasoned mushroom broth and ¼ cup water to pan. Bring to a boil, then reduce heat to medium low. Cook 2-3 minutes, or until filling has thickened, stirring occasionally. Remove from heat. Add peas, about half the chives, and 1 tablespoon butter. Stir to combine. Season with salt and pepper to taste.

Mash Potato

Mash potato with a potato masher (or fork) until smooth. Add cream cheese, reserved potato cooking liquid, and 2 tablespoons butter. Season with salt and pepper. Stir until cream cheese and butter are incorporated.

Finish Shepherd's Pie

Spread mashed potato over beef and veggie filling in an even layer, leaving a 1-inch gap around edge of pan. Sprinkle with white cheddar cheese. Transfer pan to oven. Broil 2-3 minutes, or until potato is lightly browned. Remove pan from oven. Let cool at least 5 minutes.

Serve

Divide shepherd's pie between plates. Garnish with remaining chives. Enjoy!

← Click anywhere to see ingredients