| Level: | Easy |
| Total: | 40 min |
| Prep: | 15 min |
| Cook: | 25 min |
| Yield: | 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, for a lighter version substitute vegetable or chicken broth
- Salt and freshly ground black pepper
- 1 tablespoon extra-virgin olive oil, 1 turn of the pan
- 1 3/4 pounds ground beef or ground lamb
- 1 carrot, peeled and chopped
- 1 onion, chopped
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 cup beef stock or broth
- 2 teaspoons Worcestershire, 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 flameproof 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 Facts
| Serving Size | 1 of 4 servings |
| Calories | 859 |
| Total Fat | 52 g |
| Saturated Fat | 20 g |
| Carbohydrates | 54 g |
| Dietary Fiber | 7 g |
| Sugar | 6 g |
| Protein | 44 g |
| Cholesterol | 207 mg |
| Sodium | 1419 mg |
Reviews
Made a slight adaptation to make this gluten free by stirring two teaspoons of cornstarch into stock until smooth, then adding to cooked beef and vegetable mixture and boiling for 5 minutes until gravy thickened. My family—17 year old, septuagenarian grandparents and 50 year old self—all enjoyed this immensely. Maybe I am a slowpoke, but including the prep, this dish took me longer than 40 minutes.
Made this tonight for dinner…yummy! The only thing I changed was swapping out the peas and adding corn instead. Will definitely be making this again!
Very tasty I made a few different changes to the recipe but nothing serious mostly the spices I used but me and the hubby both loved it
This was crazy good. I used a bag of frozen mixed veggies and we had our own homemade mashed potatoes. I deeply browned the meat and when I added the gravy, it deglazed the pan. Unreal flavor. I also added some Cab Sauvignon and Adobe while browning the meat. So easy to make. I had to stop myself from eating it! I can’t wait to make it again!!
I think this recipe was great other than I think the potatoes def need butter they were a little on the bland side to my taste.
This was very yummy. I don’t have a broiler so just baked it instead 🙂
Rachael is calling this Shepard’s Pie but is saying to use either ground beef or ground lamb. True shepherds pie is made with lamb only. I using ground beef, it is called a cottage pie. I notice that many of the foodnetwork cooks can’t seem to differentiate between cottage pie and shepherds pie.
Was looking for a recipe that did not use tomato paste and found this! Thanks, Rachael!
I used a can of creamed corn and grated carrots in place of peas & added a bit of green pepper and some baby Bella mushrooms. Added grated cheddar to spuds. It is delicious and will make this again!
I made this tonight. My family loved it. Next time i will add cheese, drop the cream for chicken broth and use ground turkey instead of beef….
Try using steamed cauliflower mashed in cream cheese instead of potatoes and sour cream. Top with a lil shredded cheese to help it brown up. Delish and very low carb!