"The belly rules the mind."--Spanish Proverb

Quick Shepherd's Pie Recipe

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This recipe for Quick Shepherd's Pie, by , is from The da Silva Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Tammy da Silva Fragoso
Added: Sunday, November 18, 2007


2 lb. potatoes, peeled and cubed
2 tbsp sour cream
1 large egg yolk
1/2 cup chicken broth
Salt and pepper
1 tbsp extra virgin olive oil
1 3/4 lb extra lean ground beef
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 sauce
1/2 cup frozen peas
1 tsp sweet paprika
2 tbsp chopped fresh parsley

Boil potatoes in salted water until tender, about 12 minutes.
Drain potatoes and pout them into a bowl. Combine sour
cream, egg yolk, and chicken broth. Add the creamed mixture
to the potatoes and mash until potatoes are smooth.

While potatoes are boiling, preheat skillet over medium heat.
Add oil to pan and beef. Season meat with salt and pepper.
Brown and crumble for 3 to 4 minutes. Add chopped carrot
and onion to meat. Cook veggies with meat for 5 minutes,
stirring frequently. In a second skillet, over medium heat cook
butter and flour together for 2 minutes. Whisk in beef broth
and Worcestershire sauce. Thicken gravy 1 minute. Add
gravy to meat and vegetables. Stir in peas.

Preheat broiler to high. Fill a small casserole dish with meat
and vegetable mixture. Spoon potatoes over meat evenly.
potatoes with paprika and broil 6 to 8 inches from heat until
potatoes are evenly browned. Top dish with parsley and




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