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This is a similar recipe to the hamburger pie. Both are good budget recipes.

Lamb Shepherd's Pie

A quick pie with beef or lamb and vegetables topped with mashed potatoes.


2 pounds potatoes, such as russet, peeled and cubed
1 large egg yolk
Salt and pepper
1 3/4 lbs ground beef or lamb
1 onion, chopped
2 tablespoons all purpose flour
2 teaspoon Worcestershire
1 teaspoon sweet paprika
2 tablespoons sour cream or soft cream cheese
1/2 cup cream
1 tablespoon olive oil
1 carrot, peeled and chopped
2 tablespoons butter
1 cup beef stock or broth
1/2 cup frozen peas
2 tablespoons parsley, chopped


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 ban with beef or lamb. Season the 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.

Rachel Ray