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30 Minute Shepherd's Pie Recipe

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This recipe for 30 Minute Shepherd's Pie, by , is from Cooking With Care, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Eileen Cooper
Added: Sunday, August 12, 2007


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)

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.




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