More Great Recipes: Beef | Casserole | Main Dish | Oven

30 Minute Shepherd's Pie

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Member since 2006

Serves | Prep Time | Cook Time 30 - 45


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

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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