30-Minute Shepherd's Pie

Shepherd’s pie, a British invention, was originally created as a way to use up leftovers from Sunday dinners of lamb and potatoes. Sunday's roast was baked into a potato-crusted casserole and called cottage pie.

Photo by Donna I.
Classic and comforting shepherd's pie.

PREP TIME

--

minutes

TOTAL TIME

30

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

30

minutes

SERVINGS

4

servings

Ingredients

  • 2

    pounds potatoes, such as russet, peeled and cubed

  • 2

    tablespoons sour cream or softened cream cheese

  • 1

    large egg yolk

  • 1/2

    cup cream

  • Salt and freshly ground black pepper

  • 1

    tablespoon extra-virgin olive oil

  • 1 3/4

    pounds ground beef

  • 2

    carrots, peeled and chopped

  • 1

    onion, chopped

  • 2

    tablespoons butter

  • 2

    tablespoons all-purpose flour

  • 1

    cup beef stock or broth

  • 1

    tablespoon tomato paste

  • 1/2 to 3/4

    cup ketchup

  • 2

    teaspoons Worcestershire sauce

  • 1/2

    cup frozen peas

  • 1/2

    cup frozen corn

  • 1

    teaspoon sweet paprika

  • 2

    tablespoons chopped fresh parsley leaves

Directions

Boil potatoes in salted water until tender, about 12 minutes. Drain potatoes and pour them into a bowl. Combine sour cream, egg yolk and 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. 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. In a second small skillet over medium heat cook butter and flour together 2 minutes. Whisk in broth, tomato paste, ketchup and Worcestershire sauce. Thicken gravy 1 minute. Add gravy to meat and vegetables. Stir in peas and corn. 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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