Pub-Style Shepherd’s Pie

Ingredients

• 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.

Directions

• 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