Easy Shepherd’s Pie

Some days I want to cook, other days I want food to appear in front of me.

Today, I wanted to cook.

I think part of that craving to be in the kitchen has to do with the fact that we had a really low key Easter this past weekend {read: we heated up food from the freezer} and I saw such deliciousness all over social media, I was inspired {and hungry!} to create something yummy for my family to enjoy.

This meal is some serious food for the soul! What’s not to love about beef & some veggies all topped with mashed potatoes?! I’ve been having a hard time getting Brooks to eat straight up meat & veggies, but he was all about this dish! I think he enjoyed how the gravy brought everything together { I enjoyed that factor too!} But this is an awesome dish you can make ahead of time {during nap time?} and heat up to be good to go for dinner time. Only took me about 30 minutes to get everything in the dish!

This is an awesome meal to make if you are craving some serious comfort food!

Easy Shepherd's Pie

What You Need:

2 pounds potatoes {I used russet} peeled and cubed
2 tablespoons sour cream
1 large egg yolk
1/2 cup vegetable or chicken broth
Salt and freshly ground black pepper
1 tablespoon extra-virgin olive oil
1 3/4 pounds ground beef
1 carrot, peeled and chopped
1 onion, chopped
2 tablespoons butter
2 tablespoons all-purpose flour
1 cup beef stock
2 teaspoons Worcestershire
1/2 cup frozen peas
1 teaspoon sweet paprika

30 Minute Shepherds Pie
How To:

Boil 2 lbs. potatoes in salted water, about 12 minutes. Drain and pour into a bowl. Add 2 Tbsp. sour cream, 1 egg yolk and 1/2 cup broth into a bowl. Add the cream mixture into potatoes and blend until potatoes are almost smooth.

Preheat a large skillet over medium high heat. Add 1 Tbsp. oil to hot pan with beef. Season meat with salt and pepper. Brown and crumble meat – Add 1 chopped carrot and onion to the meat. Cook veggies with meat 5 minutes, stirring frequently. In a second small skillet over medium heat cook 2 Tbsp. butter and 2 Tbsp.flour together 2 minutes. Whisk in 1 cup beef stock and 2 tsp. Worcestershire sauce. Thicken gravy 1 minute and add gravy to meat and vegetables. Stir in 1/2 cup 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. Serve hot & Enjoy!

Recipe courtesy Rachael Ray

shepherds pie


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1 Comment

  • Reply Patty O April 7, 2015 at 9:44 pm

    Looks yummy – it feels good to make a nutritious meal!

  • Leave a Reply to Patty O Cancel Reply

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