Hellofresh Shepherd's Pie Recipe

The Perfect Fall Meal


Part 1

Yukon Gold potatoes — 1 pound.

Ground beef — 1 pound.

All-purpose flour — 1 tbsp. 

Sour cream — 2 tbsp. 

Yellow onion — 1, diced.

Garlic powder — 1 tbsp. 

Cheddar cheese — 2 cups.


Part 2

Carrot — 1 large.

Celery — ¼ cup, diced fine.

Beef stock — 2 cups.

Butter — 2 tbsp.

Thyme — ½ tbsp.

Crushed tomatoes — ⅓ cup.

Salt and pepper — to taste.

Vegetable oil — 1 tbsp.


1. Turn your broiler to high heat.

2. Finely dice the celery. Peel and halve the carrot. Remove the thyme stems and chop the leaves.

3. Fill a large saucepan with water, add a pinch of salt, and bring to a boil. Add the potatoes to the saucepan.

4. Cook until tender, which should take about 20 minutes.


5. When done, mash the potatoes with butter, thyme, and sour cream. Mash until the texture is smooth.

6. Season with salt and pepper, and set aside.


7. Heat some oil in a large skillet. Add the vegetables; carrot, celery, and onion.

8. Cook until tender, and season with salt and pepper.


9. Add garlic powder and thyme, and cook for another minute.

10. Add beef on top of the vegetables, breaking it into pieces.

11. Cook until the meat is browned. Make sure both sides are cooked equally.


12. Add flour and stir occasionally, combining well.

13. Add tomato paste, water, and beef stock. Bring to a boil and cook until the mixture thickens.

14. Place the mashed potatoes on top.


15. Top with cheddar cheese.


Part 1

Ground beef — If you’re one of those people who prefer the original version, feel free to substitute ground lamb.

Sour cream — If you’re short on sour cream, you can simply swap cream cheese.


Part 2

All-purpose flour — No all-purpose flour? No problem! Bread flour has a much higher protein content.

Beef stock — Though the beef stock has a more dominant flavor, the chicken stock will do the job as well.


Part 3

Crushed tomatoes — Replace them with tomato puree. If you have time and energy for it, you can also use fresh tomatoes.

Cooking oil — Coconut oil can be a good choice. Canola oil would also do the job.

Gluten-free — Your options instead of flour range from buckwheat flour, almond flour, chickpea flour, and many more.

Dairy-free — We’ll be swiftly replacing butter, sour cream, and cheddar cheese.



Measuring spoons and cups.

Medium-sized saucepan.

Skillet. (Preferably stainless steel)

Storage and reheating

* Wrap your leftovers correctly using aluminum foil, and store them in the fridge.

* When reheating, remove the foil and place it in the oven at 375 degrees.


Don’t overcook — Keep an eye on your skillet, and use a stainless one, if possible.

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