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Beef Shepherd's Pie

Beef Shepherd's Pie

with Garlic Mash & Rocket Salad

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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.

Allergens:Milk

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

Total Time40 minutes
Cooking difficultyEasy
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

2

potato

½

onion

2 sprig

rosemary

3 clove

garlic

1

carrot

1 stalk

celery

1 packet

beef mince

1 packet

tomato paste

1 sachet

beef-style stock powder

1 bag

salad leaves

1 packet

shredded Cheddar cheese

(ContainsMilk)

Not included in your delivery

olive oil

2.5 tbs

milk

(ContainsMilk)

40 g

butter

(ContainsMilk)

¼ tsp

salt

2.5 tbs

water

1 drizzle

balsamic vinegar

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)3636 kJ
Fat50.5 g
of which saturates27.8 g
Carbohydrate45.5 g
of which sugars10.6 g
Protein43.4 g
Sodium1195 mg
Utensils
Utensilsarrow down iconarrow down icon
Medium Pan
Large Non-Stick Pan
Baking Dish
Instructionsarrow up iconarrow up icon
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1

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).

2

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.

3

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.

4

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.

5

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.

6

Divide the beef shepherd's pie between bowls. Serve with the rocket salad.