Delicious shepherd's pie ready in a fraction of the time.
Directions for: 30 Minute Shepherd's Pie
Ingredients
2 lb(s) potatoes, such as russet, peeled and cubed
2 Tbsp sour cream or softened cream cheese
1 large egg yolk
cup cream, for a lighter version substitute vegetable or chicken broth
Salt and freshly ground black pepper
1 Tbsp extra-virgin olive oil, 1 turn of the pan
1 lb(s) ground beef or ground lamb
1 carrot, peeled and chopped
1 onion, chopped
2 Tbsp butter
2 Tbsp all-purpose flour
1 cup beef stock or broth
2 tsp Worcestershire, eyeball it
cup frozen peas, a couple of handfuls
1 tsp sweet paprika
2 Tbsp chopped fresh parsley leaves
Directions
1. 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.
2. 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.
3. Preheat broiler to high. Fill a small flameproof 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.
See more: Beef, Cheese, Comfort Food, Dinner, Lamb, Potatoes, Vegetables, Eggs/Dairy