Shepherd’s Pie (10.28.14)

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  • 1 pound potatoes, such as russet, peeled and cubed
  • 1/4 cup sour cream
  • 4 tablespoons butter, divided
  • 1/2 cup cream, for a lighter version substitute vegetable or chicken broth
  • 1 tablespoon canola oil
  • 2 lbs. ground beef
  • 1 carrot, peeled and chopped
  • 1 onion, chopped
  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 1 cup beef stock or broth
  • 2 teaspoons Worcestershire
  • 1/2 cup frozen peas
  • 1 teaspoon sweet paprika
  • 2 tablespoons parsley, chopped
  • Salt and Pepper, to taste

Boil potatoes in salted water until tender, about 12 minutes. Drain potatoes and pour them into a bowl. Combine sour cream, 3 tablespoons butter, salt and pepper. Add the mixture to the potatoes and mash until potatoes are almost smooth.

Heat a large skillet over medium high heat. Add oil to hot pan with beef, salt and pepper. Brown and crumble meat for 3 or 4 minutes. 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 remaining tablespoon of 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. Garnish with parsley. Serve immediately.

Sponsor: UT Beef Council