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30 Minute Shepherd’s Pie

Prep Time
15 min
Cook Time
25 min
Yields
4 servings

Delicious shepherd’s pie ready in a fraction of the time.

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ingredients

2
lb(s) potatoes, such as russet, peeled and cubed
2
tbsp sour cream or softened cream cheese
1
large egg yolk
½
cup cream, for a lighter version substitute vegetable or chicken broth
Salt and freshly ground black pepper
1
tbsp extra-virgin olive oil, 1 turn of the pan
1 ¾
lb(s) ground beef or ground lamb
1
carrot, peeled and chopped
1
onion, chopped
2
tbsp butter
2
tbsp all-purpose flour
1
cup beef stock or broth
2
tsp Worcestershire, eyeball it
½
cup frozen peas, a couple of handfuls
1
tsp sweet paprika
2
tbsp chopped fresh parsley leaves
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directions

Step 1

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.

Step 2

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.

Step 3

Preheat broiler to high. Fill a small flameproof 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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