Shepherd’s Pie from Rachael Ray
Posted By Melissa on May 11, 2010
Shepherd’s Pie is such a comfort food! Mashed potatoes and ground beef, yummy flavors all blended together. I found this in a Rachael Ray cookbook years ago and have adapted it some to my own cooking.
Shepherd’s Pie
adapted from Rachael Ray
Mashed Potatoes:
2 pounds potatoes, peeled
salt
1 egg yolk
1/2 cup cream
2 T. sour cream
Boil potatoes in salted water until tender. Drain. Combine sour cream, egg yolk, and cream. Pour the mixture into potatoes and mash until almost smooth. Adjust flavors as your family likes them!
Rest of meal:
2 pounds ground beef
Montreal steak seasoning
1/2 small bag of baby carrots, rough chopped
1 onion, chopped
2 T. butter
2 T. flour
1 cup beef stock
2 tsp worcestershire sauce
1/2 small bag frozen peas
paprika
Cook beef and onions. Add Montreal seasoning. Cook for 4 minutes. Add carrot. Cook another 5 minutes.
In another skillet, cook butter and flour together. Whisk in broth and Worcestershire. Cook to thicken gravy about 1 minute. Add to meat mixture. Stir in peas. Cook another few minutes to warm peas.
Preheat broiler to high. Fill casserole dish with meat and vegetable mixture. Spoon potatoes evenly over the meat. Top potatoes with paprika and broil until evenly browned, about 2 to 3 minutes.
Cooking the meat and carrots. I cook my onions in a separate pan to get them nice and brown and broken down.
After adding the gravy.
And peas. I made mine in a dutch oven so I can use it as the final dish too. Also, I mostly double everything. I use about 4 pounds potatoes, 3-4 pounds meat, full bag of carrots and peas. We love this dish!
Almost done!
Yummy!! We don’t have a broiler inside the oven right now so I don’t do that step.
Let me know if you try it!
Linking up to Tasty Tuesday where you can find more great recipes!
I make extra mashed potatoes just so that I can make Shepard’s Pie. This is such a homey dish, especially on a chilly winter night. It’s comfort food at it’s best. YUMMY!! Thanks for the sharing.