Photo: 30 Minute Shepherd's Pie Recipe
Ingredients
- 2 pounds potatoes, such as russet, peeled and cubed
- 2 tablespoons sour cream or softened cream cheese
- 1 large egg yolk
- 1/2 cup cream, for a lighter version substitute vegetable or chicken broth
- Salt and freshly ground black pepper
- 1 tablespoon extra-virgin olive oil, 1 turn of the pan
- 1 3/4 pounds ground beef or ground lamb
- 1 carrot, peeled and chopped
- 1 onion, chopped
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 cup beef stock or broth
- 2 teaspoons Worcestershire, eyeball it
- 1/2 cup frozen peas, a couple of handfuls
- 1 teaspoon sweet paprika
- 2 tablespoons chopped fresh parsley leaves
Directions
Boil potatoes in salted water until tender, about 12 minutes. Drain potatoes and pour them into a bowl. Combine sour cream, egg yolk and cream. Add the cream mixture into potatoes and mash until potatoes are almost smooth.
While potatoes boil, preheat a large skillet over medium high heat. Add oil to hot pan with beef or lamb. Season meat with salt and pepper. Brown and crumble meat for 3 or 4 minutes. If you are using lamb and the pan is fatty, spoon away some of the drippings. Add chopped carrot and onion to the meat. Cook veggies with meat 5 minutes, stirring frequently. In a second small skillet over medium heat cook butter and flour together 2 minutes. Whisk in broth and Worcestershire sauce. Thicken gravy 1 minute. Add gravy to meat and vegetables. Stir in peas.
Preheat broiler to high. Fill a small rectangular casserole with meat and vegetable mixture. Spoon potatoes over meat evenly. Top potatoes with paprika and broil 6 to 8 inches from the heat until potatoes are evenly browned. Top casserole dish with chopped parsley and serve.
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By Billy B.
Middletown, NJ
on November 15, 2011
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I doubled this recipe and used Knorr Homestyle Stock in place of the broth. I also added some frozen whole kernel corn. My family LOVED IT!!!
By teslanichole
Odenville, AL
on July 23, 2011
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I watch RR all the time, but rarely try any of her recipes. I haven't had Shepherd's Pie in quite a while, so I decided to try this one. I love how easy and versatile it is. I did make a few changes. Instead of using a whole carrot, I just used a few sliced carrots out of a can. I just cut them up into smaller pieces and it worked great. I also used Campbell's 'Beef Consomme' as suggested in one of the reviews for this recipe and let me just tell you, the meat mixture tasted so good! I could have just eaten it all by itself. I also didn't use cream or stock for my potatoes. Just butter and sour cream and a little of the starchy water from the pot and they turned out great too. My hubby works night shift and rarely gets to eat a hot meal. I stayed up late to make this for him and he loved it! I will definitely make this again!
By louie345
Tampa Bay Area,...
on June 22, 2011
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I love this receipe too. I used corn instead of peas.
Read all 31 reviews