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Rachel Ray's 30 Minute Shepherd's Pie Recipe

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This recipe for Rachel Ray's 30 Minute Shepherd's Pie, by , is from The Mueller Family Favorites, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Brenda Jones

Category:
Category:

Ingredients:  
Ingredients:  
2 lbs. potatoes
2 Tbl. sour cream or softened cream cheese
1 large egg yolk
1/2 C cream or chicken broth

Salt and pepper
1 Tbl. olive oil, 1 turn of pan
1 3/4 lb. ground beef or ground lamb
1 carrot, peeled and chopped
1 onion, chopped
2 Tbl. butter
2 Tbl. all purpose flour
1 C beef stock or broth
2 tsp. Worcestershire sauce
1/2 C frozen peas, a couple of handfuls
1 tsp. sweet paprika
2 Tbl. chopped fresh parsley

Directions:
Directions:
Potatoes:
Boil potatoes in salted water, about 12 minutes. Drain potatoes and pour them into a bowl. Combine sour cream, egg yolk and cream. Add cream mixture into potatoes and mash until 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 3-4 minutes. if meat is fatty, spoon away some of the drippings. Cook veggies and meat for 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 veggies. Stir in peas.

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 6-8 inches from heat until potatoes are evenly browned.

Top with chopped parsley and serve.

Number Of Servings:
Number Of Servings:
6-8
Preparation Time:
Preparation Time:
25 min.

 

 

 

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