30 Minute Shepherd's Pie

Recipe Ingredients

2 lbs	908g / 32oz	Potatoes - peeled, cubed (such as russet)
2 tablespoons	30ml	Sour cream (or softened cream cheese)
1		Egg yolk (large)
1/2 cup	118ml	Cream (for a lighter version substitute vegetable or chicken broth)
		Salt - to taste
		Freshly-ground black pepper - to taste
1 tablespoon	15ml	Extra-virgin olive oil
1 3/4 lbs	794g / 28oz	Ground beef or ground lamb
1		Carrot - peeled, chopped
1		Onion - chopped
2 tablespoons	30ml	Butter
2 tablespoons	30ml	All-purpose flour
1 cup	237ml	Beef stock or broth
2 teaspoons	10ml	Worcestershire
1/2 cup	118ml	Frozen peas
1 teaspoon	5ml	Sweet paprika
2 tablespoons	30ml	Chopped fresh parsley leaves

Recipe Instructions

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 or lamb. 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.

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.

Source:
"30 MINUTE MEALS with Rachael Ray - (Show # TM-1C19) - from the TV FOOD NETWORK"

Rating

Average rating:

9.3 (3 votes)

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