Shepherd's Pie Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 2 lbs potatoes, peeled and cubed
2 Tablespoons sour cream or softened cream cheese
1 large egg yolk
1/2 cup cream*
Salt and freshly ground pepper
1 Tablespoon extra-virgin olive oil
1 3/4 lbs ground beef (or lamb)
1 carrot, peeled and chopped
1 onion, chopped
2 Tablespoons butter
2 Tablespoons flour
1 cup beef stock or broth
2 teaspoons Worcestershire sauce
1/2 cup frozen peas
1 teaspoon sweet paprika
2 Tablespoons chopped fresh parsley leaves
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Directions: |
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 the potatoes and mash until almost smooth.
While the potatoes boil, preheat a large skillet over medium high heat. Add oil to the hot pan with the ground beef or lamb; season the meat with salt and pepper. Brown and crumble the meat for 3-4 minutes. If the pan is fatty, drain some of the drippings. Add chopped carrots and onion to the meat. Cook veggies with meat 5 minutes, stirring frequently. In a 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 flameproof casserole with meat and vegetable mixture. Spoon potatoes over meat evenly. Top potatoes with paprika and broil 6-8 inches from the heat until potatoes are evenly browned. Top dish with chopped parsley for serving. |
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Number Of
Servings: |
Number Of
Servings:4 |
Personal
Notes: |
Personal
Notes: * For a lighter version of the mashed potatoes, substitute chicken or vegetable broth for the cream.
I use frozen peas and carrots when I make this. I also add shredded cheddar cheese to the top once the potatoes are browned.
A Rachel Ray recipe.
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