Shepherd's Pie Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 2 lbs Potatoes, peeled and cubed
2 Tbsp Sour Cream or softened Cream Cheese
1 lg Egg yolk
1/2 c Cream (I used Chicken Broth - I always have some on hand and it's "lighter")
Salt and Pepper
1 Tbsp Olive Oil
1 3/4 lbs Ground Beef or Lamb (Lamb? Really? ...)
1 Carrot, shredded (shredding is optional. I did it so it blended easily with the beef)
1 Onion, chopped
2 Tbsp Butter
2 Tbsp Flour
1 c Beef Stock or Broth
2 tsp Worcestershire (or more, depending on how "British" you want it to taste. Haha!)
1/2 c frozen Peas (I omitted these, as I am the only one who eats "green" food around here)
1 tsp Paprika
Parsley Leaves/Flakes
Shredded Cheese (I don't really consider it optional ... but you can)
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Directions: |
Directions:Have all of your ingredients measured out before you start. I found once I got it going it all happened pretty quickly and it was easier to simply have it all waiting than have to scramble to measure stuff out.
Boil potatoes in salted water until fork-tender. Drain potatoes and pour them into a bowl.
Combine sour cream, egg yolk and cream(broth). Add the cream (broth) mixture into potatoes and mash until potatoes are smooth.
While potatoes boil, preheat a large skillet over medium high heat.
Add oil to hot pan with beef/lamb. Season meat with salt and pepper. Brown and crumble meat for 3 or 4 minutes.
Add carrot and onion to the meat. Cook veggies with meat 5 minutes, stirring frequently.
In a second small skillet over medium heat cook butter and flour together for 2 minutes. Whisk in broth and Worcestershire sauce. Thicken gravy 1 minute. Add gravy to meat and veggies. Stir in peas.
Preheat broiler to high. Fill a casserole dish with meat and veggie mixture. Spoon potatoes over meat evenly. Top potatoes with paprika and broil 6-8" from heat until potatoes are evenly browned and slightly crusty. Top casserole with cheese, melt. Sprinkle with parsley. (If you want to be fancy) |
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