In the Kitchen

  • Traditional Shepherd's Pie

Level of Difficulty


32 oz. canned potatoes
2 tablespoons sour cream
1 large egg yolk
4 oz. canned chicken broth
1 tablespoon extra-virgin olive oil
1 3/4 pounds ground beef (or lamb)
8 oz. can of sliced carrots
8 oz. can of pearled onions
8 oz. canned peas
8 oz. can of corn
2 tablespoons butter
2 tablespoons all-purpose flour
8 oz. can of beef stock or broth
2 teaspoons Worcestershire sauce
1 teaspoon sweet paprika
2 tablespoons chopped green chives
salt and ground black pepper


  • 1. Drain potatoes and put them into a mixing bowl with sour cream, egg yolk, cream and combine.

    2. Add chicken broth little by little into potatoes and mash until potatoes are smooth.

    3. Preheat a large skillet over medium high heat.

    4. Add oil to hot pan with beef. Season meat with salt and pepper. Brown and crumble meat for 3 or 4 minutes.

    5. Add carrots and onions to the meat. Cook veggies with meat 5 minutes, stirring frequently.

    6. 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 corn and peas.

    7. Preheat broiler to high.

    8. Fill a baking dish with meat and vegetable mixture.

    9. Spoon potatoes over meat evenly.

    10. Top potatoes with paprika and broil 6 to 8 inches from the heat until potatoes are evenly browned. Top casserole dish with chopped green chives and serve.