1852 Ratings

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30 Minute Shepherd's Pie
  • 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 subsititue 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

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  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.
  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 3-4 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.
  3. 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.
Servings: 4