Recipe by On-the-Mark
Rachel Rays 30 minute version of Shepherds Pie
Top Review by kitty.rock
This was a new kind of shepherd's pie for me - I still make the one I was fed in nursery school. I liked the addition of the carrots and the add-ins for the potatoes. The potatoes were rich tasting and the browning of the carrots really brings out the flavor. I skipped the peas - hate peas. I did throw a little cheddar on top before browning as well. Overall, a great way to make shepherds pie and the family was quite happy with it, so I'll definitely make it again. Thanks for posting - made for Spring PAC 2012.
- 2 lbs potatoes, peeled and cubed
- 2 tablespoons sour cream
- 1 egg yolk
- 1⁄2 cup cream
- salt and pepper
- 1 tablespoon extra virgin olive oil
- 1 3⁄4 lbs ground beef
- 1 carrot, diced
- 1 diced onion
- 2 tablespoons butter
- 2 tablespoons flour
- 1 cup beef stock
- 2 teaspoons Worcestershire sauce
- 1⁄2 cup frozen peas
- 1 teaspoon paprika
- 2 tablespoons fresh parsley leaves
Directions See How It's Made
- 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 potatoes and mash until potatoes are almost smooth.
- While potatoes boil, preheat a large skillet over medium high heat.
- Add oil to hot pan with beef. Season with salt and pepper. Brown for 3-4 minutes.
- Add carrot and onions and continue cooking for 5 more 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 minutes. Add gravy to meat and vegetables.
- Stir in Peas.
- Preheat broiler to high.
- Fill a small rectangular casserole with meat and vegetable mixture. Spoon potatoes over meat eveninly. Top potatoes with paprika and broil 6-8 inches from heat until evenly browned.