Shepherd’s Pie

This dish is such a manly meal.  What’s not to love?  Meat and potatoes (and a few vegetables for good measure) in one dish?  The man in our family enjoyed second helpings.  The boy in our family wasn’t so keen but I don’t let my 3-year old dictate my meal planning.:)

This recipe is adapted from Rachael Ray.  It did take a little longer than 30 minutes but not by much.  It came together relatively quickly and that’s even after I didn’t put the ground beef out to thaw until late afternoon. Oh, and I also cheated and used instant potatoes for the topping.  Easy!

Shepherd’s Pie

Recipe Adapted From:  Rachael Ray

  • 6 servings of instant potatoes, cooked according to package instructions
  • 1 tablespoon olive oil
  • 1 3/4 pounds ground beef or ground lamb
  • salt and pepper
  • 1 carrot, peeled and chopped
  • 1 onion, chopped
  • 2 tablespoons butter
  • 2 tablespoons all purpose flour
  • 1 cup beef broth
  • 2 teaspoons Worcestershire
  • 1/2 cup frozen peas
  • 1-2 tablespoons of butter
  • 2 tablespoons chopped fresh parsley


Preheat a large skillet over medium high heat and add oil to hot pan with beef or lamb. Season meat with salt and pepper. Brown and crumble meat for 3 or 4 minutes and drain fat, if desired.  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.  Spray a small rectangular casserole dish with cooking spray.  Fill casserole dish with meat and vegetable mixture. Spoon potatoes over meat evenly. Top potatoes with small pats of butter and place in oven.  Broil 6 to 8 inches from the heat until potatoes are evenly browned. Top the dish with chopped parsley and serve.

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