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Russian Shepherd's Pie

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“A meat and potato pie, serve veggies on the side.”
1hr 20mins

Ingredients Nutrition


  1. Peel potatoes; cut into chunks, put into saucepan of boiling salted water, cover and cook potatoes until tender, about 12 minutes.
  2. Drain and return to pan; remove from heat.
  3. Add milk, butter and half of the salt and half of the pepper; mash with potato masher until smooth.
  4. Stir in 1/4 cup of the flour and 1 of the eggs.
  5. Meanwhile, in large nonstick fry pan, saute beef over medium high heat, breaking up with a wooden spoon, until no longer pink, about 5 minutes.
  6. Drain off fat.
  7. Add onions, mushrooms, caraway seeds and remaining salt and pepper; cook over medium heat, stirring, until onions are softened, 8 minutes.
  8. Sprinkle with remaining flour; cook, stirring for 5 minutes.
  9. Spread half of the potato mixture in 8 inch square glass baking dish.
  10. Spoon meat mixture over top.
  11. Top with remaining potato mixture.
  12. Beat remaining egg; brush over potato mixture.
  13. Sprinkle with cheese.
  14. Bake in 350F degrees oven until topping is golden, 30 to 40 minutes.

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