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Shepherd's Pie

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Shepherd's Pie
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Makes: 4 servings adjust



  • 2 pounds Potato, russet, peeled & cubed

Step 1

Boil potatoes in salted water until tender, about 12 minutes. Drain potatoes and pour them into a bowl.


  • 2 tablespoons Sour Cream, or softened cream cheese
  • 1 large Egg Yolk
  • 12 cup Cream, for a lighter version substitute vegetable oil or chicken broth

Step 2

Combine sour cream, egg yolk and cream. Add the cream mixture into potatoes and mash until potatoes are almost smooth.


  • 1 tablespoon Olive Oil
  • 1 34 pounds Ground Beef, or ground lamb
  • Salt and Pepper

Step 3

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 3-4 minutes. If you are using lamb and the pan is fatty, spoon away some of the drippings.


  • 1 Carrot, peeled & chopped
  • 1 Onion, chopped

Step 4

Add chopped carrot and onion to the meat, cook for 5 minutes, stirring frequently.


  • 2 tablespoons Butter
  • 2 tablespoons Flour
  • 1 cup Beef Broth
  • 2 teaspoons Worcestershire Sauce
  • 12 cup Frozen Peas

Step 5

In a second small skillet over medium heat cook butter and flour together for 2 mintues. Whisk in broth and worcestershire sauce. Thicken gravy 1 minute. Add gravy to meat and vegetables. Stir in peas.


  • 1 teaspoon Sweet Paprika

Step 6

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 6-8 inches from the heat until potatoes are evenly browned.


  • 2 tablespoons Fresh Parsley, chopped

Step 7

Top casserole dish with chopped parsley and serve.
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