Ingredients: |
Ingredients: 2 lbs potatoes, such as russet, peeled and cubed
2 Tbsp sour cream or softened cream cheese
1 large egg yolk
½ cup cream, for lighter version substitute vegetable/chicken broth
Salt and freshly ground black pepper
1 Tbsp extra-virgin olive oil, 1 turn of the pan
1¾ lbs 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
1 tsp sweet paprika
2 Tbsp chopped fresh parsley leaves
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Directions: |
Directions:Boil potatoes in salted water until tender, 12 min. Drain. Combine sour cream, egg yolk & cream. Add cream mix to potatoes; mash until smooth.
While potatoes boil, preheat large skillet over medium high heat. Add oil to hot pan with beef or lamb. Season meat with salt & pepper. Brown and crumble meat for 3-4 minutes. If you are using lamb & pan is fatty, spoon away some of the drippings. Add chopped carrot & onion to meat. Cook veggies with meat 5 min, stir frequently. In small skillet over med heat cook butter & flour together 2 min. Whisk in broth & Worcestershire sauce. Thicken gravy 1 min. Add gravy to meat & vegetables.
Preheat broiler to high. Fill a small rectangular casserole with meat & vegetable mixture. Spoon potatoes over meat evenly. Top potatoes with paprika and broil 6-8 inches from heat until potatoes are evenly browned. Top casserole dish with chopped parsley; serve. |
This recipe for Shepherd's Pie-30 Minute is from