you will know thehellofresh pub style shepherd’s pie and Amazing Cream Cheese Pound Cake recipe that you can prepare at home at any time:
How to make hellofresh pub style shepherd's pie
- Turn on the broiler to high.
- Dry and wash the produce.
- Cut potatoes into pieces measuring 12 inches long.
- Pluck thyme leaves from stems; roughly chop leaves. Slice 14-inch-thick half moons from carrots, after trimming, peeling, and halving them lengthwise.
- Prepare celery by dicing it finely. Prepare the onion by halving, peeling, and chopping it finely.
- Make sure the potatoes are covered by 2 inches of salted water in a medium pot. Boil until tender, about 15–20 minutes.
- Return potatoes to pot after draining.
- Add sour cream, thyme, butter, and a sprinkle of water if necessary to make potatoes smooth and creamy. Sprinkle generously with salt and pepper.
- Remove from heat and cover until ready to serve.
- In a medium, ovenproof pan (use a large pan for four servings) heat a drizzle of oil over medium-high heat while the potatoes are cooking.
- Toss the carrot in the pan with the salt and pepper. Cook for 2–3 minutes, stirring occasionally.
- Season with salt and pepper after adding celery, onion, and a large drizzle of oil.
- Stir continuously for 5–7 minutes until the vegetables are just tender.
- Add a splash of water if vegetables are browning too quickly.
- Cook for 30 seconds with 2 tsp of chopped thyme and garlic powder.
- Sprinkle salt and pepper over the beef and veggies as you cook.
- Breaking up the meat into pieces, cook until browned and cooked through, 4–6 minutes.
- Add the flour and stir until thoroughly combined.
- Add half the crushed tomatoes (all for 4 servings) and ½ cup water (¾ cup for 4) to the pan with the beef mixture.
- Taste and season with salt and pepper.
- TIP: If your pan isn’t ovenproof, transfer the mixture now to a baking dish.
- Top beef filling with an even layer of mashed potatoes, leaving a gap around the edge of pan.
- Evenly sprinkle with cheddar.
