30 Minute Shepherd's Pie

Total Time
40mins
Prep 15 mins
Cook 25 mins

Rachel Rays 30 minute version of Shepherds Pie

Ingredients Nutrition

Directions

  1. Boil potatoes in salted water until tender, about 12 minutes. Drain potatoes and pour them into a bowl.
  2. Combine sour cream, egg yolk and cream.
  3. Add the cream mixture into potatoes and mash until potatoes are almost smooth.
  4. While potatoes boil, preheat a large skillet over medium high heat.
  5. Add oil to hot pan with beef. Season with salt and pepper. Brown for 3-4 minutes.
  6. Add carrot and onions and continue cooking for 5 more minutes, stirring frequently.
  7. In a second small skillet over medium heat cook butter and flour together for 2 minutes.
  8. Whisk in broth and Worcestershire sauce. Thicken gravy 1 minutes. Add gravy to meat and vegetables.
  9. Stir in Peas.
  10. Preheat broiler to high.
  11. Fill a small rectangular casserole with meat and vegetable mixture. Spoon potatoes over meat eveninly. Top potatoes with paprika and broil 6-8 inches from heat until evenly browned.
  12. Serve.
Most Helpful

This was a new kind of shepherd's pie for me - I still make the one I was fed in nursery school. I liked the addition of the carrots and the add-ins for the potatoes. The potatoes were rich tasting and the browning of the carrots really brings out the flavor. I skipped the peas - hate peas. I did throw a little cheddar on top before browning as well. Overall, a great way to make shepherds pie and the family was quite happy with it, so I'll definitely make it again. Thanks for posting - made for Spring PAC 2012.

FloridaNative May 12, 2012

This was easy to put together and the potatoes had a great texture. They did need a little extra seasoning. The gravy was nice too :)Made for I Recommend Tag Game.

Chef Jean July 18, 2011

This was quick and easy and very tastey! Made as is but used some leftover canned peas since I didn't have frozen. Next time I will add some salt to the mashed potatoes. Made for PAC Spring 2011.

AZPARZYCH March 28, 2011