• Prep Time: 15 minutes
  • Cooking Time: 25-minutes
  • Serves: 4-servings

30 Minute Shepherd's Pie

  • Recipe Submitted by on

Category: Healthy Recipes, Tomatoes, Potatoes, Cheese, Eggs, Pies

 Ingredients List

  • 2 lb potato, such as russet, peeled and cubed
  • 2 tbsp sour cream, or softened cream cheese
  • 1 large egg yolk
  • 1⁄2 cup cream, for a lighter version substitute vegetable or chicken broth
  • 1 salt
  • 1 tbsp extra-virgin olive oil, (1 turn of the pan)
  • 1 3⁄4 lb ground beef, or ground lamb
  • 1 carrot, peeled and chopped
  • 1 onion, chopped
  • 2 tbsp butter
  • 2 tbsp all-purpose flour
  • 1 cup beef stock, or broth
  • 2 tsp Worcestershire sauce, (eyeball it)
  • 1⁄2 cup frozen peas, (a couple of handfuls)
  • 1 tsp sweet paprika
  • 2 tbsp fresh parsley, leaves chopped
  • 1 black pepper, freshly ground


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.

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