Pub-Style Shepherd's Pie

Savory beef and vegetables under creamy thyme mashed potatoes with a broiled white cheddar topping.

Ingredients

• 16 oz Yukon Gold potatoes, diced
• 3 oz carrot, sliced into half-moons
• 2.5 oz celery, finely diced
• 1 yellow onion, finely chopped
• ¼ oz fresh thyme, leaves removed and chopped
• 2 tablespoons sour cream
• 1 teaspoon garlic powder
• 1.5 oz tomato paste
• 10 oz ground beef
• 1 tablespoon flour
• 2 beef stock concentrates
• ½ cup white cheddar
• 2 tablespoons butter, divided
• Vegetable oil
• Salt and black pepper

Instructions

1. Heat the broiler to high. Wash and dry the produce. Dice the potatoes. Prep the carrot, celery, onion, and thyme.
2. Cover the potatoes with 2 inches of salted water in a medium pot. Boil until tender, 15–20 minutes, then drain and return them to the pot. Mash with the sour cream, 2 tablespoons butter, and 1 teaspoon chopped thyme, adding water as needed. Season generously.
3. While the potatoes cook, heat oil in a medium ovenproof pan over medium-high heat. Cook the carrot with salt and pepper until slightly softened, 2–3 minutes. Add the celery and onion with more oil; cook until just tender, 5–7 minutes. Stir in the garlic powder and 2 teaspoons chopped thyme and cook for 30 seconds.
4. Add the beef and season with salt and pepper. Cook, breaking it up, until browned and cooked through, 4–6 minutes. Stir in the tomato paste and flour and cook for 1 minute.
5. Gradually add ½ cup water (¾ cup for 4 servings), then stir in the stock concentrates. Bring to a boil and cook until very thick, 1–2 minutes. Turn off the heat and season to taste. Transfer the filling to a baking dish if the pan is not ovenproof.
6. Spread the mashed potatoes over the filling, leaving a small gap around the edge. Sprinkle with cheddar and broil until browned, 3–4 minutes. Watch closely so the topping does not burn.