30 Minute Shepherd's Pie

READY IN: 40mins
Recipe by On-the-Mark

Rachel Rays 30 minute version of Shepherds Pie

Top Review by kitty.rock

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.

Ingredients Nutrition


  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.

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