Rachael Ray Shepherd's Pie Recipe
Rachael Ray’s shepherd's pie is a recipe that always gets everyone excited at my house!The word is they love how I make the potatoes creamy but firm enough to hold their shape (so they don’t sink into the filling!).A trick I’ve picked up is to sauté the onions and carrots for an extra minute to bring out their sweetness.The Worcestershire sauce in this recipe is not to be skipped—it gives the dish its deep, rich base!Make sure you spread the potatoes evenly, all the way to the edges, to seal in the juices as it bakes!Be sure to let it rest before serving, or you’ll lose all that savory filling to your serving spoon.
Servings: 4
Ingredients
- 2 lbs Potatoes
- 1 Egg Yolk
- 2 tbsp EVOO
- 1 3/4 lbs Ground Lamb
- 1 Carrot chopped
- 1 Parsnip chopped
- 1 Onion chopped
- 2 tbsp Flour
- 1 1/2 cups Beef Broth
- 2 tbsp Butter
- 1/3 cup Sour Cream
- Salt
- Black Pepper
Instructions
- Boil the potatoes in a pot of salted water until they are tender.
- This should take about 12 minutes.
- Drain and mash them with butter, sour cream, and egg yolk until smooth.
- Preheat a skillet over medium heat and add the EVOO.
- Add the chopped onion, carrot, and parsnip.
- Sauté these for around 5 minutes until they soften.
- Add the ground lamb to the skillet.
- Cook until browned, breaking up any lumps.
- Sprinkle in flour, stirring for about a minute to combine.
- Pour in the beef broth and stir.
- Let it simmer until the mixture thickens, about 5 more minutes.
- Season with salt and pepper to taste.
- Spread the meat mixture in an oven-safe dish.
- Top it with the mashed potatoes evenly and place under a broiler until the top is golden brown, about 5 minutes.