Best Rachel Ray 30 Minute Shepherd Pie Recipes

Burger of the Month: Green Eggs & Lamb Burgers image

Provided by rachael-ray

Number Of Ingredients 1

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) image

Provided by CorbettCook

Number Of Ingredients 16

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.

Rachael Ray's Steakhouse Shepherd's Pie - 30 Minute Meal image

Provided by brian48195

Time 1h

Yield 8 serving(s)

Number Of Ingredients 17

2 lbs idaho potatoes, peeled and diced
salt
1/2 tablespoon extra virgin olive oil
4 slices bacon, chopped (smoked or peppered)
2 lbs ground sirloin
1 onion, chopped
1/2 lb button mushroom, quartered
black pepper
2 tablespoons butter
2 tablespoons all-purpose flour
1 1/2 cups beef stock, divided
2 tablespoons Worcestershire sauce
1 egg yolk
3 tablespoons sour cream
1/4 cup cheddar cheese, shredded
3 tablespoons ranch dressing
1 teaspoon paprika

Steps:

Following the directions will allow everything to come together at the end.
Place potatoes in a pot, cover with cold water and bring up to a boil. Season water with salt and boil potatoes until tender, 12 to15 minutes.
Heat a skillet with high sides over medium high heat. Add extra-virgin olive oil.
Add bacon. Crisp bacon and remove to paper towel lined plate.
Add sirloin to the pan and caramelize the meat, 7 to 8 minutes.
Add in the mushrooms and onions and cook until tender, 8 to 10 minutes more.
Then season with salt and pepper.
While meat cooks heat a small sauce pot over medium heat and melt butter, whisk the flour into butter, cook 2 minutes then whisk beef stock into flour, add Worcestershire and season sauce with salt and pepper, to taste. Thicken 6 to 7 minutes.
Turn on broiler and have top rack 6 inches away from broiler flame.
Pour gravy over meat and cook until the gravy thickens.
Put meat/mushroom/onion mixture into a 9 x 13 inch oven safe dish.
Place drained potatoes back into the pot you cooked them in to dry them out a little. Mash potatoes with egg yolk and sour cream.
Stir egg yolk into the potatoes.
Stir Ranch Dressing into the potatoes.
Stir shredded cheese into the potatoes.
Season the potatoes with salt and pepper and spread across the top of the meat in an even layer.
Garnish the potatoes with paprika.
Place under broiler to crisp and brown the potatoes, 2 to 3 minutes.
Serve immediately.