Total Time
Prep 30 mins
Cook 5 mins

Got this off of Rachael Ray's 30 Minute Meals. It pretty much follows her recipe. Quick and Excellent! The more gravy you make, the thinner your pie will be -- but we liked a lot extra gravy for the potatoes!

Ingredients Nutrition


  1. Preheat oven to 400°F.
  2. Peel and dice potatoes and cook in boiling salted water until tender.
  3. In a large skillet, brown beef, onions and garlic.
  4. Drain fat if necessary.
  5. Add carrots, salt and pepper.
  6. In small pan whisk butter and flour together to make a roux.
  7. Add beef broth and cook until thickened.
  8. Add the gravy to the beef mixture.
  9. Transfer to a greased casserole dish.
  10. When potatoes are tender, drain and mash with butter, sour cream, milk, salt and pepper.
  11. Spread potatoes on top of beef mixture and bake until potatoes are golden on top, 15-20 minutes.
Most Helpful

AWESOME! My boyfriend is likely the pickiest eater on the planet (he hates tomatoes and most ground beef recipes are tomato based) but he requested I make it again. He doesn't like onions but I managed to sneak some minced dehydrated in without him noticing and it added a bit of a kick. I had trouble with the gravy but I always do (lumps, lumps. lumps). I used frozen peas, carrots, and corn and cooked them first. Took quite a bit longer than 30 minutes but I'm a novice so that's probably why.

Kikiloveshercop March 31, 2008

I also added 2 tsp. Worcestershire sauce to the recipe and used canned corn instead of the carrots. Very good- I am very happy with this recipe- love the gravy! Thanks :)

atlantamom April 20, 2005