Rachael Ray's 30 Minute Shepherd's Pie
This is my go-to recipe for Shepherd's Pie. It's really good!Strictly speaking, it's actually a Cottage Pie. Shepherd's Pie, as its name implies, uses lamb. A Cottage Pie is the equivalent, but uses beef.
Servings: 4
Ingredients
- 2 pounds 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 tablespoon extra-virgin olive oil 1 turn of the pan
- 1¾ 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
- ½ cup frozen peas a couple of handfuls
- 1 teaspoon sweet paprika
- 2 tablespoons chopped fresh parsley leaves
Instructions
- 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 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.