30-Minute Shepherd's Pie

30-Minute Shepherd's Pie
Yield: 4 adult or 8 child-size servings


  • 2 pounds potatoes, such as russet, peeled and cubed
  • 2 tablespoons reduced-fat sour cream or softened cream cheese
  • 1 egg yolk
  • 1/2 cup vegetable or chicken broth
  • 1 tablespoon extra-virgin olive oil (1 turn of the pan)
  • 1 3/4 pounds ground beef or ground lamb
  • Salt and freshly ground black pepper
  • 1 carrot, peeled and chopped
  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 1 cup beef stock or broth
  • 2 teaspoons Worcestershire sauce
  • 1/2 cup frozen peas (a couple of handfuls)
  • 1 teaspoon sweet paprika
  • 2 tablespoons chopped fresh parsley leaves
  • 1/2 cup shredded cheese

Make It

1. Boil potatoes in salted water until tender, about 12 minutes. Drain potatoes and pour them into a bowl. Combine sour cream, egg yolk, and chicken or vegetable broth. Add mixture into potatoes and mash until potatoes are almost smooth.

2. Meanwhile preheat a large skillet over medium-high heat. Add oil to hot pan with beef or lamb. Season the meat with salt and pepper. Brown and break up 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 for 2 minutes. Whisk in broth and Worcestershire sauce. Thicken gravy for 1 minute. Add gravy to meat and vegetables. Stir in peas.

3. Preheat broiler to high. Fill a small rectangular casserole with meat and vegetable mixture. Spoon (or scoop) potatoes over meat evenly. Top potatoes with cheese and broil 6 to 8 inches from the heat until potatoes are evenly browned, and serve. Makes 4 adult or 8 child-size servings.

Nutrition Facts

Amount Per Serving: cal. (kcal): 345, Fat, total (g): 15, chol. (mg): 72, sat. fat (g): 6, carb. (g): 28, fiber (g): 2, pro. (g): 25, sodium (mg): 312, Percent Daily Values are based on a 2,000 calorie diet.