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30-Minute Shepherd's Pie


  • Author: Adapted from Rachael Ray

Ingredients

Scale
  • 2 pounds potatoes, peeled and quartered
  • 2 tablespoons sour cream
  • 1 large egg yolk
  • 1/2 cup chicken broth (cream can be used for a richer version)
  • Salt & pepper, to taste
  • 1 3/4 pounds extra-lean ground beef
  • 1 carrot, peeled and chopped
  • 1 onion, chopped
  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 1 cup beef broth
  • 2 teaspoons Worcestershire sauce
  • 1/2 cup frozen peas
  • 1 teaspoon ground paprika
  • 2 tablespoons chopped parsley

Instructions

  1. Boil potatoes in water with salt until tender, 12-15 minutes. Drain.
  2. In mixer bowl, combine sour cream, egg yolk, salt, pepper, and chicken broth (or cream) with potatoes. Mash until smooth.
  3. While potatoes boil, brown and crumble ground beef in a skillet coated with cooking spray. Season with salt and pepper. Season meat with salt and pepper. Drain excess fat from pan.
  4. Add chopped carrot and onion to the beef. Cook veggies with meat 5 minutes, stirring frequently.
  5. In another small skillet over medium heat melt butter and add flour until a roux is formed. Whisk in beef broth and Worcestershire sauce. Thicken gravy for 3-5 minutes.
  6. Add gravy to meat and vegetable mixture. Stir in peas.
  7. Preheat broiler to high. Fill a casserole dish with meat mixture and cover with potatoes.
  8. Top potatoes with paprika and broil until potatoes are brown.
  9. Remove dish from oven, sprinkle with parsley, and serve.
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