30 Minute Shepherd's Pie Recipe
Tried it? Rate this Recipe:
|
 This recipe for 30 Minute Shepherd's Pie, by Eileen Cooper, is from Cooking With Care,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
|
Contributor: |
Contributor: Eileen Cooper
Added: Sunday, August 12, 2007
|
|
Category: |
Category: |
|
Ingredients: |
Ingredients: 2 lbs. potatoes, peeled and cubed
2 tbsp. sour cream or softened cream cheese
1 large egg yolk
1/2 c. cream (for a lighter version substitute vegetable or chicken broth)
Salt and pepper to taste
1 tbsp. olive oil
1 3/4 lbs. ground beef
1 carrot, peeled and chopped
1 onion, chopped
2 tbsp. butter
2 tbsp. flour
1 c. beef stock or broth
2 tsp. Worcestershire sauce
1/2 c. frozen peas (a couple of handfuls)
1 tsp. paprika
2 tbsp. chopped fresh parsley leaves (dried is fine)
|
|
Directions: |
Directions:Boil potatoes in salted water until tender, about 12-15 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 potatoes are almost smooth.
While potatoes boil, brown and crumble meat in a large skillet over medium high heat. Add chopped carrot and onon to the meat. Cook vegetables with meat 5 minutes, stirring frequently. In a second small skillet over medium heat cook butter and flour together about 2 minutes. Wisk in broth and Worcestershire sauce. Thicken gravy 1 minute and add to meat and vegetables. Stir in peas.
Preheat broiler to high. Fill a small casserole dish with the 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 casserole with chopped parsley, if desired, and serve.
Makes 4 servings. |
|
|
