Shepherd's Pie in 30 Minutes

Votes: 3

Time: 40 min.
Complexity: easily
Servings: 4

Shepherd's pie, a British invention, was originally created as a way to use up leftovers from Sunday lunch: lamb and potatoes. If the meal included roast meat, the leftovers were baked into a casserole with a mashed potato crust and called a "country pie."

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

900 g peeled and diced potatoes
2 tbsp sour cream or soft cottage cheese
1 egg yolk
1/2 cup cream, for a lighter version you can substitute with vegetable or chicken broth
Salt and freshly ground black pepper
1 tbsp extra virgin olive oil, plus extra for frying
800 g of ground beef or lamb
1 peeled and finely chopped carrot
1 finely chopped onion
2 tbsp (30 g) butter
2 tbsp. flour
1 cup beef broth
2 tsp Worcestershire sauce
1/2 cup frozen peas (a couple of handfuls)
1 tsp sweet paprika
2 tablespoons chopped fresh parsley leaves

Ingredient Substitution Suggestions

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Recipes with similar ingredients: potato, sour cream, curd cheese, eggs, cream, ground beef, carrot, onions, flour, Worcestershire sauce, peas, paprika, parsley

Cooking the dish according to the recipe:

Boil the potatoes in salted water until tender, about 12 minutes. Drain and transfer to a bowl. Mix together the sour cream, egg yolk, and cream. Add the cream mixture to the potatoes and mash until smooth.
While the potatoes are cooking, heat a large skillet over high heat. Pour olive oil into the hot skillet and add the beef or lamb. Season the meat with salt and pepper. Brown the ground meat for 3-4 minutes. If you're using lamb and a lot of fat has rendered in the pan, use a spoon to skim off some of the liquid.

Add the chopped carrots and onions to the meat. Cook the vegetables and ground meat for 5 minutes, stirring constantly. In a second small skillet, fry the butter and flour over medium heat for 2 minutes. Add the broth and Worcestershire sauce. Let the gravy thicken for 1 minute and add to the meat and vegetables. Add the peas.
Preheat a broiler or oven with a grill function. Place the meat and vegetables in a rectangular baking dish. Spread the potatoes evenly on top. Sprinkle the potatoes with paprika and bake, 15-20 cm from the heating element, until the potatoes are evenly browned. Sprinkle the casserole dish with chopped parsley and serve.

Categories:

recipe / Dinner / Main courses / Meat / Vegetables and mushrooms / Casseroles / Potato dishes / Potato gratins and casseroles / Mashed potatoes / English cuisine / Rachael Ray / Meal in 30 minutes

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