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Shepherd’s Pie // Nourish
1 1/2 lb. russet potatoes, peels
4 tablespoon melted butter
1/4 cup milk
1/4 cup sour cream
For Beef Mixture:
1 lb ground beef
1 tablespoon olive oil
1 large onion, chopped
2 garlic cloves, minced
1 teaspoon dried thyme
1 10oz bag frozen vegetables
2 tablespoon all-purpose flour
2/3 cup chicken broth
Preheat oven to 400 degree.
In a large pot, add in potatoes and water with a generous amount of salt. Bring to a boil and cook until soft, 16/18 minutes. Drain and return to pot.
Use a potato masher to mash the potatoes until smooth. Add melted butter, milk and sour cream. Mash together until fully incorporated, then season to taste with salt and pepper. Set aside.
In an ovenproof skillet, heat oil over medium heat. Once hot, add in onion and cook until soft, 5-6 minutes. Then add garlic and thyme and cook until fragrant, about 30 seconds.
Add in ground beef, season with salt and pepper and cook until meat is no longer pink, 6 minutes. Drain fat.
Stir in frozen vegetables and cook until warm, about 3 minutes.
Sprinkle meat mixture with flour and stir to evenly distribute. Cook for 1 minute and add chicken broth.
Bring to a simmer and let mixture thicken slightly, 5 minutes.
Top beef with an even layer of mash potatoes, bake until there’s no liquid and the potatoes are golden brown, about 20 minutes. Broil for faster results if desired.
optional: you can sprinkle cheese on top and bake for a cheesy flavor.