Green Chef

Shepherd's Pie

mashed potato, carrots, peas, white cheddar, chives

⏱️ 35 min 🍽️ 2 servings

Cooking Tips

Allow the pie to cool for at least 5 minutes before serving to help the layers set. Use an oven mitt when handling the hot pan after broiling. When making mashed potatoes, adding the reserved potato water creates a creamy texture.

Ingredients

1 whole Potato
1 whole Yellow Onion
0.25 oz Chives
4 oz Carrots
0.5 tsp Rosemary, Basil & Sage Blend
10 oz Ground Beef
1 tbsp Tomato Paste
2.5 oz Flour
2.5 oz Seasoned Mushroom Broth
1 oz Peas
2 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
measuring spoons
strainer
peeler
potato masher
thermometer
oven mitt
fork

Click anywhere to see instructions →

Green Chef

Shepherd's Pie

mashed potato, carrots, peas, white cheddar, 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 & Sage Blend
10 oz Ground Beef
1 tbsp Tomato Paste
2.5 oz Flour
2.5 oz Seasoned Mushroom Broth
1 oz Peas
2 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 measuring spoons strainer peeler potato masher thermometer oven mitt fork

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, and dice half the onion (whole onion for 4 servings) into ¼ inch pieces. Peel and dice 4 oz carrots into bite-sized pieces. Mince ¼ oz chives.

Gather Ingredients and Tools

Get out a medium pot, medium oven-safe sauté pan, strainer, potato masher, measuring cup, measuring spoons, and oven mitt. Measure out 1½ tbsp cooking oil, 1 tsp rosemary, basil & sage blend, 10 oz ground beef, 2½ oz flour, 2½ oz tomato paste, ¼ cup seasoned mushroom broth, 4 oz peas, 1 oz cream cheese, 2 oz white cheddar cheese, 3 tbsp butter, salt & pepper.

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 (whole onion for 4 servings) 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 (½ cup for 4 servings). Strain potato; shake off excess water. Return to pot.

Start Filling

Heat 1½ tablespoons cooking oil in a medium oven-safe sauté pan (large for 4 servings) 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. 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 incorporated, stirring occasionally.

Finish Filling

Add seasoned mushroom broth and ¼ cup water (¼ cup for 4 servings) 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 (2 tablespoons for 4). 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 (4 tablespoons for 4 servings). Season with salt and pepper. Stir until cream cheese and butter are incorporated.

Assemble and Broil 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 and let cool at least 5 minutes.

Serve

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

← Click anywhere to see ingredients