Best 30 Minute Shepherds Pie Recipes

BEST 30 MINUTE SHEPHERD'S PIE

Best 30 Minute Shepherd's Pie image

Make and share this Best 30 Minute Shepherd's Pie recipe from Food.com.

Provided by LMillerRN

Categories Savory Pies

Time 40m

Yield 4 serving(s)

Number Of Ingredients 15

Ingredients

2 lbs potatoes, such as russet, peeled and cubed
2 tablespoons sour cream or 2 tablespoons softened cream cheese
1 large egg yolk
1/2 cup cream (for a lighter version substitute vegetable or chicken broth)
1 tablespoon extra virgin olive oil, 1 turn of the pan
1 3/4 lbs ground beef or 1 3/4 lbs ground lamb
1 carrot, peeled and chopped
1 onion, chopped
2 tablespoons butter
2 tablespoons all-purpose flour
1 cup beef stock or 1 cup broth
2 teaspoons Worcestershire sauce, eyeball it
1/2 cup frozen peas, a couple of handfuls
1 teaspoon sweet paprika
2 tablespoons chopped fresh parsley leaves

Steps:

Boil potatoes in salted water until tender, about 12 minutes. Drain potatoes and pour them into a bowl. Combine sour cream, egg yolk and cream. Add the cream mixture into potatoes and mash until potatoes are almost smooth.
While potatoes boil, preheat a large skillet over medium high heat. Add oil to hot pan with beef or lamb. Season meat with salt and pepper. Brown and crumble 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 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. Top casserole dish with chopped parsley and serve.

30 MINUTE SHEPHERD'S PIE

30 Minute Shepherd's Pie image

There are so many versions of shepherds pie, but this version is ultra easy and quick! It's a kid pleaser and ready in 30 min. or less. You can add it to the oven like most other recipes call for but theres no need with this recipe. The purpose is to save time, right? If you're really in a hurry, use instant potatoes. Plus it's good!

Provided by Odessajay

Categories One Dish Meal

Time 30m

Yield 8 serving(s)

Number Of Ingredients 9

Ingredients

6 -7 potatoes
1 -1 1/2 lb ground beef
3 (10 1/2 ounce) cans campbells vegetarian vegetable soup
1 (15 ounce) can corn
1 (15 ounce) can peas (optional)
1/2 cup salted butter
1/3 cup whole milk
salt
paprika

Steps:

Peel and cube potatoes and set into a pot of water and bring to a boil. Cook them until a fork slides in the potatoes easily.
In a large non-stick pan brown the meat and salt to taste. Drain the meat of excess fat.
Add the 3 cans of soup and drained can of corn to the meat(drained can of peas optional). Set over med to med/high heat and stir occasionally until the juices thicken extra thick.
Remove and drain the potatoes when they are ready. Add the butter and milk. Mash to remove any potato chunks and use your hand mixer to mix well while salting to your taste.
Remove the meat/soup mix and place into a dish. Top the mix with the prepared potatoes. Sprinkle w/paprika as a decoration.

Nutrition Facts : Calories 443.9, Fat 22.1, SaturatedFat 11.1, Cholesterol 70.1, Sodium 525.5, Carbohydrate 47.3, Fiber 5.2, Sugar 5.1, Protein 17

BURGER OF THE MONTH: GREEN EGGS & LAMB BURGERS

Burger of the Month: Green Eggs & Lamb Burgers image

I love Green Eggs and Ham. I've often riffed on the book in my recipes. This, however, is the first time I've gone with a pun rather than a literal interpretation. I give you... Green Eggs and Lamb!

Provided by rachael-ray

Number Of Ingredients 1

Ingredients

Green Harissa1 tbsp. cumin seeds1 tsp. coriander seeds2 jalapeños, seeded and coarsely chopped2 scallions, coarsely chopped2 cloves garlic, crushed1 cup (packed) mixed fresh cilantro and flat-leaf parsleyJuice of 1 lemon (about 1/4 cup) SaltAbout 1/4 to 1/3 cup EVOOBurgers1 ½ lb. ground lambSalt and pepper1 tbsp. EVOO, plus a drizzle for the eggs1 tbsp. store-bought red harissa paste or chili paste2 cloves garlic, grated or pasted1 tbsp. ground sumac or paprika1 ½ tsp. ground coriander1 ½ tsp. ground cumin1 tsp. fennel pollen or crushed fennel seedsAbout 1/2 cup plain whole-milk yogurt2 tbsp. fresh dill, finely chopped4 large eggs4 brioche buns, lightly toastedLittle Gem lettuce leavesThinly sliced tomatoes, seedless cucumber, and red onion

Steps:

Step 1For the green harissa, in a dry small skillet, stir the seeds over medium heat until toasted, about 1 minute or so. Transfer to a food processor and pulse to coarsely grind. Add the jalapeños, scallions, garlic, herbs, and lemon juice; season with salt. With the machine running, stream in the EVOO to form a sauce; transfer to a bowl.Step 2In a medium bowl, season the lamb with salt and pepper. Mix in 1 tbsp. EVOO, the red harissa, garlic, and spices. Form into 4 patties (thinner in the centers for even cooking).Step 3Heat a cast-iron skillet over medium-high. Cook the patties for 7 to 8 minutes, turning occasionally; transfer to a plate.Step 4In a small bowl, season the yogurt. Mix in the dill.Step 5In a nonstick skillet, heat a drizzle of EVOO over medium. Crack in the eggs and cook until fried, over easy or medium.Step 6Build the burgers by stacking the bun bottoms, the dill-yogurt sauce, lettuce, tomatoes, cucumber, onion, lamb patties, eggs, green harissa, and bun tops.

RACHEL RAY 30 MINUTE SHEPHERD PIE RECIPE - (4.4/5)

Rachel Ray 30 Minute Shepherd Pie Recipe - (4.4/5) image

Provided by CorbettCook

Number Of Ingredients 16

Ingredients

2 pounds potatoes, peeled and cubed
2 tablespoons sour cream or softened cream cheese
1 large egg yolk
1/2 cup cream, for a lighter version substitute vegetable or chicken broth
Salt and freshly ground black pepper
1 tablespoon extra-virgin olive oil
1 3/4 pounds ground beef or ground lamb
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, eyeball it
1/2 cup frozen peas, a couple of handfuls
1 teaspoon sweet paprika
2 tablespoons chopped fresh parsley leaves

Steps:

Boil potatoes in salted water until tender, about 12 minutes. Drain potatoes and pour them into a bowl. Combine sour cream, egg yolk and cream. Add the cream mixture into potatoes and mash until potatoes are almost smooth. While potatoes boil, preheat a large skillet over medium high heat. Add oil to hot pan with beef. Season meat with salt and pepper. Brown and crumble 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 2 minutes. Whisk in broth and Worcestershire sauce. Thicken gravy 1 minute. Add gravy to meat and vegetables. Stir in peas and corn. 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. Top casserole dish with chopped parsley and serve.

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