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Shepherd's Pie, Made Easy PRINT
- YIELD: 6 servings
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- PREP TIME: 15 min
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- COOK TIME: 30 min
I have been making this recipe for several years, and we love it! I made a few adjustments to Rachael Ray’s recipe, which I think are great improvements— adding tomato paste and thyme, for extra flavor. I work full-time, but I can have this dish on the table in well under an hour— no, it’s not a 30-minute meal, and I am pretty fast in the kitchen. It tastes delicious the next day. I highly recommend this version of Shepherd’s Pie. To see how I made this, please visit my blog at: http://foodiewife-kitchen.blogspot.com/2010/03/easy-shepherds-pie-adapted-from-rachael.html
Ingredients
| For the potato topping: | |
| 2 | pounds potatoes, such as russet, peeled and cubed |
| 2 | tablespoons cream cheese (or sour cream) |
| 1 | large egg yolk |
| ½ | cup 1% milk (or heavy cream for richer flavor) |
| Salt and freshly ground black pepper | |
| For the filling: | |
| 1 | tablespoon extra-virgin olive oil, 1 turn of the pan |
| 1¾ | pounds ground beef or ground lamb* |
| NOTE: The combo of ground lamb and beef is how we love this casserole | |
| 1 | carrot, peeled and finely chopped |
| 1 | onion, chopped |
| 2 | teaspoons thyme (fresh or dried) |
| 2 | Tablespoons tomato paste |
| For the gravy: | |
| 2 | tablespoons butter |
| 2 | tablespoons all-purpose flour |
| 1 | cup beef stock or broth |
| 2 | teaspoons Worcestershire, eyeball it |
| NOTE: I recommend doubling the gravy | |
| ½ to 1 | cup frozen peas, a couple of handfuls |
| 1 | teaspoon sweet paprika |
| 2 | tablespoons chopped fresh parsley leaves, for garnish |
Directions
Boil potatoes in salted water until tender, about 12 minutes. Drain potatoes and pour them into a bowl.
Combine cream cheese (or sour cream), egg yolk and milk (or heavy cream). Add the cream mixture into potatoes and mash until potatoes are almost smooth.
While potatoes boil, preheat a large skillet over medium high heat. Add oil to hot pan with beef and/or lamb.
Season meat with salt and pepper. Brown and crumble meat for 3 or 4 minutes. If you are using lamb and the pan is fatty, spoon away some of the drippings.
Add chopped carrot* and onion to the meat. Cook veggies with meat 5 minutes, stirring frequently.
NOTE:*by finely chopping the carrots, they will cook a little faster.
Add the thyme.
OPTIONAL Add the tomato paste, which gives the meat filling a richer flavor.
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 vegetables. 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 to 8 inches from the heat until potatoes are evenly browned. Top casserole dish with chopped parsley and serve.
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