30 Minute Shepherd'S Pie
Ingredients
- 2 lbs potatoes, such as russet, peeled and cubed ⓘ
- 2 tablespoons sour cream or 2 tablespoons softened cream cheese ⓘ
- 1 large egg yolk ⓘ
- 1/2 cup cream (for a lighter version substitute vegetable or chicken broth) ⓘ
- 1 tablespoon extra virgin olive oil, 1 turn of the pan ⓘ
- 1 3/4 lbs ground beef or 1 3/4 lbs ground lamb
- 1 carrot, peeled and chopped ⓘ
- 1 onion, chopped ⓘ
- 2 tablespoons butter ⓘ
- 2 tablespoons all-purpose flour ⓘ
- 1 cup beef stock or 1 cup broth ⓘ
- 2 teaspoons Worcestershire sauce, eyeball it ⓘ
- 1/2 cup frozen peas, a couple of handfuls ⓘ
- 1 teaspoon sweet paprika ⓘ
- 2 tablespoons chopped fresh parsley leaves ⓘ
Instructions
- 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 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. 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.
Nutrition & Diet Analysis (per serving)
1219
kcal
61% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).