Shepherd's Pie

30 Minute Shepherd's Pie


Recipe courtesy Rachael Ray


Serves: 4 servings.

Ingredients

•2 pounds potatoes, such as russet, 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
•1 tablespoon extra-virgin olive oil, 1 turn of the pan

•1 3/4 pounds ground beef
•1 carrot, peeled and chopped

•onion powder
•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

• 1 cup shredded cheddar cheese

Directions

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 then cheese and bake 350 until cheese is melted.