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:

Spring Shepherd's Pie

with Cremini Mushrooms & English Peas

Spring Shepherd's Pie  with Cremini Mushrooms & English Peas
Cook Time
35-45mins
Makes
4 Servings
Nutrition
We're still sourcing!
Check back soon for nutritional information.
Group 2
Est. 700 calories

By the 18th Century, the potato, native to the Americas, began appearing in a range of European comfort dishes. One delicious example is shepherd’s pie, a British classic that combines a hearty meat and vegetable filling with a creamy mashed potato crust. Our seasonal shepherd’s pie features lamb and beef cooked with fresh English peas, cremini mushrooms and traditional spices—all baked under a layer of mashed Yukon Golds. It’s a warming, wholesome way to welcome some of spring’s first produce.

Prepare the ingredients:
1 Prepare the ingredients:

Preheat the oven to 475°F. Wash and dry the fresh produce. Heat a medium pot of salted water to boiling on high. Peel and large dice the potatoes. Cut the mushrooms into small pieces. Peel and small dice the onion. Shell the peas.

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, add the butter. Using a fork, mash the mixture to your desired consistency; season with salt and pepper to taste. Set aside in a warm place.

Brown the mushrooms:
3 Brown the mushrooms:

While the potatoes cook, in a large, high-sided pan (or pot), heat 2 teaspoons of olive oil on medium-high until hot. Add the mushrooms. Cook, stirring occasionally, 5 to 7 minutes, or until browned.

Add the lamb & beef:
4 Add the lamb & beef:

Add the onion to the pan of mushrooms; season with salt and pepper. (If the pan seems dry, add 1 teaspoon of olive oil.) Cook, stirring occasionally, 2 to 3 minutes, or until softened. 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 any drippings from the pan.

Finish the filling:
5 Finish the filling:

Add the tomato paste to the pan of vegetables and meat. Cook, stirring frequently, 1 to 2 minutes, or until the tomato paste is dark red. Add the peas and spice blend; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until the peas are bright green and the spices are fragrant. Add the Worcestershire sauce and 1 cup of water; season with salt and pepper. Cook, scraping up any browned bits from the bottom of the pan, 2 to 3 minutes, or until the liquid has thickened. Remove from heat; season with salt and pepper to taste.

Bake & serve your dish:
6 Bake & serve your dish:

Transfer the finished 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 14 minutes, or until lightly browned around the edges. Remove from the oven and let stand for at least 2 minutes before serving. Enjoy!

Tips from Home Chefs

1 Prepare the ingredients:

Preheat the oven to 475°F. Wash and dry the fresh produce. Heat a medium pot of salted water to boiling on high. Peel and large dice the potatoes. Cut the mushrooms into small pieces. Peel and small dice the onion. Shell the peas.

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, add the butter. Using a fork, mash the mixture to your desired consistency; season with salt and pepper to taste. Set aside in a warm place.

Cook & mash the potatoes:
Brown the mushrooms:
3 Brown the mushrooms:

While the potatoes cook, in a large, high-sided pan (or pot), heat 2 teaspoons of olive oil on medium-high until hot. Add the mushrooms. Cook, stirring occasionally, 5 to 7 minutes, or until browned.

4 Add the lamb & beef:

Add the onion to the pan of mushrooms; season with salt and pepper. (If the pan seems dry, add 1 teaspoon of olive oil.) Cook, stirring occasionally, 2 to 3 minutes, or until softened. 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 any drippings from the pan.

Add the lamb & beef:
5 Finish the filling:

Add the tomato paste to the pan of vegetables and meat. Cook, stirring frequently, 1 to 2 minutes, or until the tomato paste is dark red. Add the peas and spice blend; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until the peas are bright green and the spices are fragrant. Add the Worcestershire sauce and 1 cup of water; season with salt and pepper. Cook, scraping up any browned bits from the bottom of the pan, 2 to 3 minutes, or until the liquid has thickened. Remove from heat; season with salt and pepper to taste.

6 Bake & serve your dish:

Transfer the finished 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 14 minutes, or until lightly browned around the edges. Remove from the oven and let stand for at least 2 minutes before serving. Enjoy!

Bake & serve your dish: