30-minute Shepherd's Pie

Description

Contributed by Delma at World Recipes Y-Group

Ingredients

• 2 pounds potatoes, such as russet, peeled and cubed
• 2 tablespoons sour cream or softened cream cheese
• 1 large egg yolk
• ½ cup cream, for a lighter version substitute vegetable or chicken broth
• salt and freshly ground black pepper
• 1 tablespoon extra-virgin olive oil, 1 turn of the pan
• 1¾ 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
• ½ cup frozen peas, a couple of handfuls
• 1 teaspoon sweet paprika
• 2 tablespoons chopped fresh parsley leaves

directions

1. Boil potatoes in salted water until tender, about 12 minutes.
2. Drain potatoes and pour them into a bowl.
3. Combine sour cream, egg yolk and cream.
4. Add the cream mixture into potatoes and mash until potatoes are almost smooth.
5. While potatoes boil, preheat a large skillet over medium high heat.
6. Add oil to hot pan with beef or lamb.
7. Season meat with salt and pepper.
8. Brown and crumble meat for 3 or 4 minutes.
9. If you are using lamb and the pan is fatty, spoon away some of the drippings.
10. Add chopped carrot and onion to the meat.
11. Cook veggies with meat 5 minutes, stirring frequently.
12. In a second small skillet over medium heat cook butter and flour together 2 minutes.
13. Whisk in broth and Worcestershire sauce.
14. Thicken gravy 1 minute.
15. Add gravy to meat and vegetables.
16. Stir in peas.
17. Preheat broiler to high.
18. Fill a small rectangular casserole with meat and vegetable mixture.
19. Spoon potatoes over meat evenly.
20. Top potatoes with paprika and broil 6 to 8 inches from the heat until potatoes are evenly browned.
21. Top casserole dish with chopped parsley and serve.