How to Make Rachael's 30-Minute Shepherd's Pie

Ingredients

• 1 lb Ground Beef (80% lean; can substitute ground lamb or ground turkey)
• 1 medium Yellow Onion (diced)
• 2 medium Carrots (peeled and diced small)
• 2 Celery Stalks (diced; optional)
• 2 Garlic Cloves (minced; optional)
• 1/2 cup Frozen Peas (thawed)
• 1 cup Beef Broth (low‑sodium)
• 1 tablespoon Worcestershire Sauce
• 2 tablespoons All‑Purpose Flour (for roux)
• 2 tablespoons Unsalted Butter (cut into pieces)
• to taste Salt
• to taste Black Pepper
• 2 lb Potatoes (Yukon Gold or Russet, peeled and cubed)
• 1/2 cup Sour Cream (full‑fat)
• 1/2 cup Heavy Cream (or half‑and‑half)
• 1 large Egg Yolk (separated from white)
• 1/4 cup Cream Cheese (softened; optional)
• 1 pinch Paprika (for garnish)

Instructions

1. Prep Vegetables

   Dice the onion, carrots, and celery into small pieces; mince the garlic. Set aside.

   Time: PT10M

2. Brown the Meat

   Heat the large skillet over medium‑high heat. Add the ground beef, breaking it up, and cook until browned, about 5‑7 minutes. Drain excess fat if desired, then add the diced vegetables and garlic. Cook, stirring, until the vegetables soften, about 3‑4 minutes.

   Time: PT10M

   Temperature: Medium‑high heat

3. Make the Roux

   Push the meat‑vegetable mixture to one side of the skillet. Add the butter to the empty side and melt. Sprinkle the flour over the butter and stir to form a smooth paste. Cook for 2 minutes, stirring constantly, to eliminate raw flour taste.

   Time: PT3M

   Temperature: Medium heat

4. Add Liquid and Simmer

   Gradually whisk in the beef broth, ensuring no lumps form. Stir in the Worcestershire sauce, then bring the mixture to a gentle simmer. Let it thicken for about 5 minutes, stirring occasionally.

   Time: PT5M

   Temperature: Medium heat

5. Finish the Filling

   Stir in the thawed peas, season with salt and pepper to taste, and mix everything together. Remove from heat.

   Time: PT2M

6. Transfer to Baking Dish

   Spread the meat‑and‑vegetable mixture evenly in the prepared baking dish.

   Time: PT2M

7. Boil Potatoes

   Place the peeled and cubed potatoes in a saucepan, cover with cold water, add a pinch of salt, and bring to a boil. Cook until fork‑tender, about 15 minutes.

   Time: PT15M

   Temperature: Boiling

8. Mash Potatoes

   Drain the potatoes and return to the saucepan. Add butter, sour cream, heavy cream (or half‑and‑half), softened cream cheese if using, and the egg yolk. Mash until smooth and creamy. Season with salt and pepper.

   Time: PT5M

   Temperature: Low (potatoes still warm)

9. Assemble Topping

   Spoon the mashed potato mixture over the meat layer, spreading it evenly with a spatula. Sprinkle a pinch of paprika on top for color.

   Time: PT3M

10. Broil Until Golden

    Place the casserole under the broiler, about 6‑8 inches from the heating element. Broil for 5‑7 minutes, or until the top is golden and slightly crisp. Watch closely to prevent burning.

    Time: PT6M

    Temperature: Broiler high

Nutrition Facts

Calories

450

Protein

25g

Carbohydrates

35g

Fat

20g

Fiber

4g