{"id":1507,"date":"2021-12-09T19:30:10","date_gmt":"2021-12-09T19:30:10","guid":{"rendered":"https:\/\/bhiggs.x10hosting.com\/foodie\/?p=1507"},"modified":"2025-03-14T20:42:40","modified_gmt":"2025-03-14T20:42:40","slug":"30-minute-shepherds-pie","status":"publish","type":"post","link":"https:\/\/bhiggs.x10hosting.com\/foodie\/30-minute-shepherds-pie\/","title":{"rendered":"Rachael Ray’s 30 Minute Shepherd’s Pie [Video]"},"content":{"rendered":"
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<\/div>\n\t<\/g><\/svg><\/span> Print Recipe<\/a>\n\t\n\t\n<\/div>\n

<\/span>Rachael Ray’s 30 Minute Shepherd’s Pie<\/span><\/h2>\n
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This is my go-to recipe for Shepherd's Pie. It's really good!<\/span>
<\/div>Strictly speaking, it's actually a Cottage Pie<\/em>. Shepherd's Pie, as its name implies, uses lamb. A Cottage Pie is the equivalent, but uses beef.<\/span><\/div>\n
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Prep Time<\/span>15 minutes<\/span><\/span> mins<\/span><\/span><\/div>
Cook Time<\/span>25 minutes<\/span><\/span> mins<\/span><\/span><\/div>
Total Time<\/span>40 minutes<\/span><\/span> mins<\/span><\/span><\/div><\/div>\n
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Servings: <\/span>4<\/span><\/div>\n\n
Author: <\/span>Rachael Ray<\/span><\/div>\n\n\n

<\/span>Ingredients<\/span><\/h3>
  • 2<\/span> pounds<\/span> potatoes<\/span> such as russet, peeled and cubed<\/span><\/li>
  • 2<\/span> Tbsp<\/span> sour cream or softened cream cheese<\/span><\/li>
  • 1<\/span> large egg yolk<\/span><\/li>
  • \u00bd<\/span> cup<\/span> cream<\/span> for a lighter version substitute vegetable or chicken broth<\/span><\/li>
  • Salt and freshly ground black pepper<\/span><\/li>
  • 1<\/span> tablespoon<\/span> extra-virgin olive oil<\/span> 1 turn of the pan<\/span><\/li>
  • 1\u00be<\/span> pounds<\/span> ground beef or ground lamb<\/span><\/li>
  • 1<\/span> carrot<\/span> peeled and chopped<\/span><\/li>
  • 1<\/span> onion<\/span> chopped<\/span><\/li>
  • 2<\/span> tablespoons<\/span> butter<\/span><\/li>
  • 2<\/span> tablespoons<\/span> all-purpose flour<\/span><\/li>
  • 1<\/span> cup<\/span> beef stock or broth<\/span><\/li>
  • 2<\/span> teaspoons<\/span> Worcestershire<\/span> eyeball it<\/span><\/li>
  • \u00bd<\/span> cup<\/span> frozen peas<\/span> a couple of handfuls<\/span><\/li>
  • 1<\/span> teaspoon<\/span> sweet paprika<\/span><\/li>
  • 2<\/span> tablespoons<\/span> chopped fresh parsley leaves<\/span><\/li><\/ul><\/div><\/div>\n

    <\/span>Instructions<\/span><\/h3>
    • 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.<\/div><\/li>
    • 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.<\/div><\/li>
    • 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.<\/div><\/li><\/ul><\/div><\/div>\n
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      <\/span>Notes<\/span><\/h3>
      <\/span>Bryan’s Notes<\/span><\/h5>\nNote that, when I make this, I only add butter and milk to the mashed potatoes, and often top them with shredded cheese.<\/span><\/div><\/div>\n<\/div><\/div>\n\n\n
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