Pub-Style Shepherd’s Pie


  • 24oz yukon gold potatoes
  • 6oz carrots
  • 5oz celery
  • 1 yellow onion
  • 1/4oz Thyme
  • 4 tbsp sour cream
  • 2 tsp garlic powder
  • 3 oz tomato paste
  • 20oz ground beef
  • 2 tbsp flour
  • Beef stock concentrate
  • 1 cup shredded cheese.


  • Wash and dry produce
  • Dice potatoes
  • half carrots length wise and slice
  • dice celery
  • Finely chop onion
  • Cook potatoes in salted water for 15-20 minutes
  • Drain and return potatoes to pot, mash with sour cream and 4 tbsp butter and 1 tsp thyme.
  • add spashes of water as needed, salt and pepper, cover until ready to use.
  • While potatoes cook heat a drizzle of oil in a pan
  • add carrots, salt and pepper cooking until slightly softened 2-3 minutes
  • add celery, onion, and another drizzle of oil. season with salt and pepper.
  • stir in garlic powder and 2 tsp thyme
  • add beef to pan with veggies, season with salt and pepper.
  • cook until browned
  • add tomato paste and flour, cook until combined 1 minute
  • Pour 3/4 cup water and stir in beef concentrate, cook until thick
  • top beef filling with even layer of mashed potatoes
  • evently sprinkle with cheese.
  • broil until browned 3-4 minutes

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