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Optional (plan-ahead): If you’re shopping for the week, I put this into a 4-Week Meal Plan + Grocery Lists so dinner’s already decided before your day gets busy.
hellofresh shepherd’s pie recipe
- Total Time: 84 minutes
- Yield: 6 servings 1x
- Diet: General
Description
This HelloFresh shepherd’s pie recipe offers a comforting, hearty, and satisfying meal with straightforward steps, perfect for busy home cooks seeking a fuss-free dinner. It combines classic flavors with wholesome goodness, bringing joy and warmth to any weeknight.
Ingredients
- 2 lbs russet potatoes, peeled and quartered
- 2 tbsp olive oil, divided
- 1 large yellow onion, finely diced
- 2 medium carrots, finely diced
- 2 cloves garlic, minced
- 1 lb lean ground beef (or ground lamb for a traditional touch)
- 0.25 cup all-purpose flour
- 2 tbsp tomato paste
- 2 cups vegetable stock (or beef stock if preferred)
- 1 cup frozen peas
- 1 cup frozen corn kernels
- 1 tsp dried thyme
- Salt and freshly ground black pepper, to taste
- 0.25 cup milk
- 2 tbsp unsalted butter
- 1 tbsp harissa paste
- 1 tsp smoked paprika
- 0.25 cup fresh parsley, finely chopped
Optional (plan-ahead): If you’re shopping for the week, I put this into a 4-Week Meal Plan + Grocery Lists so dinner’s already decided before your day gets busy.
Instructions
- Prep Ingredients: Peel and quarter potatoes; dice onion and carrots; mince garlic. Having everything ready makes the cooking process smooth.
- Cook the Mash: Boil salted potatoes 15-20 minutes until very tender. Drain, return to pot. Mash with milk, butter, salt, and pepper until smooth and creamy. It should look fluffy and be warm.
- Brown Meat and Veggies: Heat 1 tbsp olive oil in an oven-safe skillet over medium-high heat. Sauté onion and carrots 5-7 minutes until softened. Add ground beef, brown 6-8 minutes until no pink, draining excess fat. Stir in garlic, tomato paste, and thyme for 1 minute until fragrant; the mixture should smell rich and savory.
- Simmer the Filling: Sprinkle flour, stir for 1 minute. Gradually add vegetable stock, stirring until slightly thick (2-3 minutes); gravy should coat spoon. Season, then stir in frozen peas and corn.
- Assemble and Bake: Preheat oven to 400F (200C). Transfer filling to baking dish if needed. Combine remaining 1 tbsp olive oil, harissa paste, and smoked paprika for the swirl mixture. Scoop 0.25 of mashed potatoes into this, stirring to create a reddish-orange, smoky potato. Spread plain mash over the filling, then dollop and gently swirl the harissa-infused potato on top. Bake for 25-30 minutes, until the filling is bubbly and the potato topping is lightly golden brown with visible browning.
Notes
For a robust meal, consider grass-fed beef, organic vegetables, and low-sodium stock. Adapt for Keto (cauliflower mash), Vegan (lentils), or Gluten-Free (GF flour or cornstarch slurry). Source local and sustainable ingredients. Troubleshooting: fix soupy filling by simmering or using slurry; dry mash with extra milk or butter; cover browning topping with foil.
- Prep Time: 15 minutes
- Cook Time: 69 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 520 calories
- Sugar: 8 g
- Sodium: 750 mg
- Fat: 28 g
- Saturated Fat: 13 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 7 g
- Protein: 32 g
- Cholesterol: 85 mg