More Great Recipes: Beef | Casserole | Main Dish | Oven

30 Minute Shepherd's Pie


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Member since 2006

Serves | Prep Time | Cook Time 30 - 45

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 and freshly ground black pepper
1 tablespoon extra-virgin olive oil, 1 turn of the pan
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


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.


Pairs Well With


Notes

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