Your Blue Apron Basket

Continue Browsing
Checkout Checkout
Loading...
Continue Browsing
Checkout Checkout
Updating Your Basket…

Get the perfect wine pairings

Enjoy delicious wines from top vineyards and winemakers. Six 500ml bottles arrive at your door every month.

We ship wine to the following states:

We’re sorry…

Currently, we cannot ship wine to Alaska Provide your email address and we will notify you when that changes.

or
We ship wine to the following states:
Select a Different State
We ship wine to the following states:

Shepherd's Pie

with Green Beans & Mushrooms

  • Group Created with Sketch.
    Time
    35-45 mins
  • icon_serves Created with Sketch.
    Servings
    4
  • icon_cals Created with Sketch.
    Nutrition
    Est. 700 calories
    Nutrition Label
    Nutrition Label
    Nutrition Label

In the late 18th Century, potatoes (native to the Americas) finally won favor in the U.K. One of the most delicious results was shepherd’s pie­—now a classic comfort food. So named for its use of lamb, it consists of a hearty filling baked under a crust of mashed potatoes. We’re making our filling with lamb, beef, green beans and mushrooms, all simmered in a flavorful sauce. And our crust features perfectly-textured Yukon Golds. If you’d like, use a fork to create a crisscrossing pattern in the surface of your pie before it goes into the oven!

fresh
ingredients
Shepherd's Pie with Green Beans & Mushrooms
Title
  • 1⅛ lbs Ground Lamb & Beef Blend
  • 6 oz Green Beans
  • 6 oz Cremini Mushrooms
  • 2 Scallions
  • 1½ lbs Yukon Gold Potatoes
  • 4 Tbsps Butter
  • 2 Tbsps Tomato Paste
  • 1 Tbsp Vegetarian Worcestershire Sauce
  • ½ cup Low-Fat Sour Cream
  • ¼ cup Grated Parmesan Cheese
  • 1 Tbsp Shepherd's Pie Spice Blend (Mustard Powder, Dried Thyme & Garlic Powder)
tried-and-true
kitchen tools
time-saving
tips & techniques
step-by-step
instructions
Prepare the ingredients:
1 Prepare the ingredients:

Preheat the oven to 475°F. Wash and dry the fresh produce. Heat a large pot of salted water to boiling on high. Peel and large dice the potatoes. Cut off and discard the root ends of the scallions; thinly slice the scallions, separating the white bottoms and green tops. Cut the mushrooms into bite-sized pieces. Cut off and discard the stem ends of the green beans; cut the green beans into ¼-inch pieces.

Cook & mash the potatoes:
2 Cook & mash the potatoes:

Add the potatoes to the pot of boiling water. Cook 14 to 16 minutes, or until tender when pierced with a fork. Drain thoroughly and return to the pot. Off the heat, stir in the sour cream, ¾ of the butter and half the green tops of the scallions; season with salt and pepper. Using a fork, mash to your desired consistency.

Cook the lamb & beef:
3 Cook the lamb & beef:

While the potatoes cook, in a large pan, heat 1 tablespoon of olive oil on medium-high until hot. Add the ground lamb and beef; season with salt and pepper. Cook, frequently breaking the meat apart with a spoon, 5 to 7 minutes, or until browned and cooked through. Carefully drain off and discard the drippings. Transfer the cooked lamb and beef to a bowl, leaving any browned bits (or fond) in the pan.

Cook the mushrooms:
4 Cook the mushrooms:

Add 2 teaspoons of olive oil to the pan of reserved fond; heat on medium until hot. Add the mushrooms. Cook, stirring occasionally, 4 to 6 minutes, or until browned. Season with salt and pepper.

Make the filling:
5 Make the filling:

Add the green beans, white bottoms of the scallions, tomato paste and spice blend to the pan of mushrooms; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until fragrant and the beans are bright green. Add the cooked lamb and beef, Worcestershire sauce, remaining butter and ¾ cup of water; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until thickened. Remove from heat and season with salt and pepper to taste.

Finish the pie & serve your dish:
6 Finish the pie & serve your dish:

Transfer the filling to a baking dish. Using a spatula or fork, evenly spread the mashed potatoes over the filling. Sprinkle with the cheese; season with salt and pepper. Bake 12 to 15 minutes, or until the edges of the potatoes are lightly browned. Remove from the oven and let stand for at least 2 minutes before serving. Garnish with the remaining green tops of the scallions. Enjoy!

Tips from Home Chefs

About Blue Apron

Ba hero

Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

We named our company “Blue Apron” because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.

Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at anytime with a week's notice, and delivery is always free. We can't wait to cook with you!

Get This Recipe Delivered
Prepare the ingredients:
1 Prepare the ingredients:

Preheat the oven to 475°F. Wash and dry the fresh produce. Heat a large pot of salted water to boiling on high. Peel and large dice the potatoes. Cut off and discard the root ends of the scallions; thinly slice the scallions, separating the white bottoms and green tops. Cut the mushrooms into bite-sized pieces. Cut off and discard the stem ends of the green beans; cut the green beans into ¼-inch pieces.

2 Cook & mash the potatoes:

Add the potatoes to the pot of boiling water. Cook 14 to 16 minutes, or until tender when pierced with a fork. Drain thoroughly and return to the pot. Off the heat, stir in the sour cream, ¾ of the butter and half the green tops of the scallions; season with salt and pepper. Using a fork, mash to your desired consistency.

3 Cook the lamb & beef:

While the potatoes cook, in a large pan, heat 1 tablespoon of olive oil on medium-high until hot. Add the ground lamb and beef; season with salt and pepper. Cook, frequently breaking the meat apart with a spoon, 5 to 7 minutes, or until browned and cooked through. Carefully drain off and discard the drippings. Transfer the cooked lamb and beef to a bowl, leaving any browned bits (or fond) in the pan.

4 Cook the mushrooms:

Add 2 teaspoons of olive oil to the pan of reserved fond; heat on medium until hot. Add the mushrooms. Cook, stirring occasionally, 4 to 6 minutes, or until browned. Season with salt and pepper.

Cook the mushrooms:
Make the filling:
5 Make the filling:

Add the green beans, white bottoms of the scallions, tomato paste and spice blend to the pan of mushrooms; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until fragrant and the beans are bright green. Add the cooked lamb and beef, Worcestershire sauce, remaining butter and ¾ cup of water; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until thickened. Remove from heat and season with salt and pepper to taste.

6 Finish the pie & serve your dish:

Transfer the filling to a baking dish. Using a spatula or fork, evenly spread the mashed potatoes over the filling. Sprinkle with the cheese; season with salt and pepper. Bake 12 to 15 minutes, or until the edges of the potatoes are lightly browned. Remove from the oven and let stand for at least 2 minutes before serving. Garnish with the remaining green tops of the scallions. Enjoy!

Finish the pie & serve your dish: