Pub-style Shepherd's Pie

SERVES 2

12 oz yukon gold potatoes 3 oz carrot 2.5 oz cellery 1 yellow onion 1/4 oz thyme 2 T sour cream 1 t garlic powder 1.5 oz tomato Paste 10 oz ground beef 1 T flour 2 beef stock concentrates 1/2 cup white cheddar cheese Wash and Dry Produce Dice potatoes into 1/2" pieces. Strip Thyme leaves from stem, roughly chop leaves Trim and peel and halve arrot lengthwise; slice crosswise . into 1/4" think half-moons. finely dice celery Have, peel and finely chop onion Place potatoes in a med pot with eough salted water to cover by 2". Bring to a boil and cook til tender, 15-20 minutes. Draoin and return potatoes to pot. Mash with sour cream, 2 T butter and 1 t chopped thyme til smooth and creamy, adding splashes of water as needed. Season grenerously with salt and peper Keep covered off heat until ready to serve. while potoates cook, heat a drizzle of oil in an oven proof pan over medium-high heat. Add carrots; season with salt and pepper. Cook stirring unti lslightly softened, 203 minutes Add celery, onion and a large drizzle of oil. Season with saltand pepper. Cook, sitrrring until veggies are just tender, 57 minutes Stir in garlic powder and 2 t chopped thyme; cook until fragrant...30 seconds. Cook Feef. Add beef to pan with veggies. Season with sale and pepper. Cook, breaking up meat into pieces, until browned and cooked through 4-6 minutes. Add otmato paste and flour; cook, stirring til thoroughy combined 1 minute. Gradually pour 1/2 cup water into pan with beef mixture. Stir in stock concentrates and bring to a boil. Cook until mixture is very thck. 1-2 minutes. Turn off heat. Taste and season with salt and pepper. Top beef filling wiyth mashed potatoes in an even layer, leaving a 1" border around edge of pan. Evenly sprinkle with cheddar. Broil until browned 3-4 minutes. WARCH CAREFULLY TO AVOID BURNING Serve directly from pan