Nothing beats a comforting shepherd’s pie on a cold winter's night. Whether it’s the cheesy mashed potato on top or the rich beef and veggie filling, it’ll warm you up from the inside out and bring back those fond memories of home-cooked favourites.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed
beef-style stock powder
shredded Cheddar cheese(ContainsMilk)
Bring a medium saucepan of salted water to the boil. Peel the potato and cut into large chunks. Finely chop the brown onion (see ingredients). Pick and finely chop the rosemary leaves. Finely chop the garlic. Grate the carrot and celery (or finely chop if you prefer).
Cook the potato in the boiling water until easily pierced with a fork, 10-15 minutes. Drain the potato and return to the pan, then add the milk, butter, the salt and 1/2 the garlic. Mash until smooth. Set aside.
While the potato is cooking, heat a large frying pan over a high heat with a drizzle of olive oil. Cook the onion, carrot, celery, rosemary and the remaining garlic, stirring, until softened, 2-3 minutes. Add a drizzle more olive oil, then add the beef mince and cook, breaking it up with a spoon, until just browned, 2-3 minutes.
While the beef is cooking, preheat the grill to high. Add the tomato paste, the water and beef-style stock powder to the beef and stir well to combine. Transfer the beef mixture to a baking dish and evenly spread the mashed potato on top. Sprinkle with the shredded Cheddar cheese and grill until lightly golden, 8-10 minutes.
TIP: Add a dash of water if the beef mixture looks dry.
While the pie is grilling, combine a drizzle of balsamic vinegar and olive oil in a medium bowl. Season with salt and pepper. Add the spinach & rocket mix and toss to coat.
Divide the beef shepherd's pie between bowls. Serve with the rocket salad.