Uploaded October 2020 | Updated September 2026, 1 hour ago
ICANTBELIEVABLE!
Cook with us as we make a recipe from Hello Fresh: Mushroom & Herb Shepherd’s Pie topped with White Cheddar Mashed Potatoes!
Link for recipe: hellofresh.com/recipes/mushroom-herb-shepherd-s-pie-5f4d6559e85668628873ade6
Mushroom & Herb Shepherd’s Pie topped with White Cheddar Mashed Potatoes
"It’s hard to beat the homey, comforting goodness of a shepherd’s pie. This week, our chefs have whipped up a vegetarian version that’s just as rich and hearty as the original! They swap the traditional beef for meaty mushrooms, then simmer with tomato paste, veggie stock, and a bounty of fresh veggies and thyme. On top, swoops of creamy mashed potatoes are sprinkled with white cheddar, then broiled to create an irresistibly cheesy crust. Seriously, who needs the meat when you’ve got all that?!
Put the world on your plate with this curated collection of internationally inspired meals to satisfy your wanderlust."
Recipe for 2 servings:
Ingredients:
Yukon Gold Potatoes: 16 ounce
Sour Cream: 2 tablespoon
White Cheddar Cheese: ½ cup
Button Mushrooms: 8 ounce
Carrots: 6 ounce
Yellow Onion: 1 unit
Thyme: ½ ounce
Garlic Powder: 1 teaspoon
Flour: 1 tablespoon
Tomato Paste: 1.5 ounce
Mushroom Stock Concentrate: 2 unit
• Wash and dry all produce. • Dice potatoes into ½-inch pieces; place in a large pot with enough salted water to cover by 2 inches. Bring to a boil and cook until tender, 15-20 minutes. • Reserve ½ cup potato cooking liquid, then drain and return potatoes to pot. Keep covered off heat until ready to mash.
• While potatoes cook, quarter mushrooms. Trim, peel, and finely dice carrots. Halve, peel, and dice half the onion (whole onion for 4 servings). Strip half the thyme leaves from stems (all the thyme leaves for 4); mince leaves.
• Heat a large drizzle of olive oil in a medium, preferably ovenproof, pan (use a large pan for 4 servings). Add mushrooms and a big pinch of salt. Cook, stirring occasionally, until lightly browned, 5 minutes. • Add another drizzle of olive oil to pan, then stir in carrots, diced onion, and salt. Cook, stirring, until veggies are softened, 5-7 minutes more.
• Stir 1 TBSP butter (2 TBSP for 4 servings) into pan with veggies until melted, then add minced thyme, garlic powder, and flour. Cook, stirring, for 1 minute. Stir in tomato paste until incorporated, 1 minute. • Pour in ¾ cup water (1 cup for 4) and stock concentrates, scraping up any browned bits from bottom of pan. Bring to a boil, then reduce to a low simmer and cook until sauce has thickened, 2-3 minutes. Season generously with salt and pepper. Turn off heat. TIP: If your pan isn’t ovenproof, transfer mixture now to a baking dish.
• Mash potatoes with sour cream, half the cheddar (you’ll use the rest in the next step), and 2 TBSP butter (3 TBSP for 4 servings) until smooth and creamy, adding splashes of reserved potato cooking liquid as necessary. Season with salt and pepper.
• Heat broiler to high. • Once sauce has thickened, spoon mashed potatoes on top of filling. Spread potatoes into an even layer, leaving a 1-inch border around edge of pan. Sprinkle potatoes with remaining cheddar.
• Broil shepherd’s pie until cheese is lightly browned, 3-4 minutes. TIP: Watch carefully to avoid burning. • Let rest at least 5 minutes, then divide between plates and serve.
We are a couple from Miami who decided to start vlogging our adventures living in Florida together. We are lovers of Orlando and Disney/Theme Parks. Join us as we explore local events/festivals, entertainment/attractions, restaurants/bars, and we do Groupon reviews too! We also travel to new destinations on our channel, looking for new theme parks to explore, roller coasters to ride, restaurants to eat at, and whatever thrills we can find next. :)
patreon.com/THEFLEPT
Instagram: @theFlept
Twitter: twitter.com/THEFLEPT
Facebook: facebook.com/deretuties.flept
Email: D.flept@gmail.com
ICANTBELIEVABLE!
Cook with us as we make a recipe from Hello Fresh: Mushroom & Herb Shepherd’s Pie topped with White Cheddar Mashed Potatoes!
Link for recipe: hellofresh.com/recipes/mushroom-herb-shepherd-s-pie-5f4d6559e85668628873ade6
Mushroom & Herb Shepherd’s Pie topped with White Cheddar Mashed Potatoes
"It’s hard to beat the homey, comforting goodness of a shepherd’s pie. This week, our chefs have whipped up a vegetarian version that’s just as rich and hearty as the original! They swap the traditional beef for meaty mushrooms, then simmer with tomato paste, veggie stock, and a bounty of fresh veggies and thyme. On top, swoops of creamy mashed potatoes are sprinkled with white cheddar, then broiled to create an irresistibly cheesy crust. Seriously, who needs the meat when you’ve got all that?!
Put the world on your plate with this curated collection of internationally inspired meals to satisfy your wanderlust."
Recipe for 2 servings:
Ingredients:
Yukon Gold Potatoes: 16 ounce
Sour Cream: 2 tablespoon
White Cheddar Cheese: ½ cup
Button Mushrooms: 8 ounce
Carrots: 6 ounce
Yellow Onion: 1 unit
Thyme: ½ ounce
Garlic Powder: 1 teaspoon
Flour: 1 tablespoon
Tomato Paste: 1.5 ounce
Mushroom Stock Concentrate: 2 unit
• Wash and dry all produce. • Dice potatoes into ½-inch pieces; place in a large pot with enough salted water to cover by 2 inches. Bring to a boil and cook until tender, 15-20 minutes. • Reserve ½ cup potato cooking liquid, then drain and return potatoes to pot. Keep covered off heat until ready to mash.
• While potatoes cook, quarter mushrooms. Trim, peel, and finely dice carrots. Halve, peel, and dice half the onion (whole onion for 4 servings). Strip half the thyme leaves from stems (all the thyme leaves for 4); mince leaves.
• Heat a large drizzle of olive oil in a medium, preferably ovenproof, pan (use a large pan for 4 servings). Add mushrooms and a big pinch of salt. Cook, stirring occasionally, until lightly browned, 5 minutes. • Add another drizzle of olive oil to pan, then stir in carrots, diced onion, and salt. Cook, stirring, until veggies are softened, 5-7 minutes more.
• Stir 1 TBSP butter (2 TBSP for 4 servings) into pan with veggies until melted, then add minced thyme, garlic powder, and flour. Cook, stirring, for 1 minute. Stir in tomato paste until incorporated, 1 minute. • Pour in ¾ cup water (1 cup for 4) and stock concentrates, scraping up any browned bits from bottom of pan. Bring to a boil, then reduce to a low simmer and cook until sauce has thickened, 2-3 minutes. Season generously with salt and pepper. Turn off heat. TIP: If your pan isn’t ovenproof, transfer mixture now to a baking dish.
• Mash potatoes with sour cream, half the cheddar (you’ll use the rest in the next step), and 2 TBSP butter (3 TBSP for 4 servings) until smooth and creamy, adding splashes of reserved potato cooking liquid as necessary. Season with salt and pepper.
• Heat broiler to high. • Once sauce has thickened, spoon mashed potatoes on top of filling. Spread potatoes into an even layer, leaving a 1-inch border around edge of pan. Sprinkle potatoes with remaining cheddar.
• Broil shepherd’s pie until cheese is lightly browned, 3-4 minutes. TIP: Watch carefully to avoid burning. • Let rest at least 5 minutes, then divide between plates and serve.
We are a couple from Miami who decided to start vlogging our adventures living in Florida together. We are lovers of Orlando and Disney/Theme Parks. Join us as we explore local events/festivals, entertainment/attractions, restaurants/bars, and we do Groupon reviews too! We also travel to new destinations on our channel, looking for new theme parks to explore, roller coasters to ride, restaurants to eat at, and whatever thrills we can find next. :)
patreon.com/THEFLEPT
Instagram: @theFlept
Twitter: twitter.com/THEFLEPT
Facebook: facebook.com/deretuties.flept
Email: D.flept@gmail.com
