30 Minute Shepherd's Pie
- Ready In:
- 40mins
- Ingredients:
- 16
- Serves:
-
4
ingredients
- 2 lbs potatoes, such as russet, peeled and cubed
- 2 tablespoons sour cream or 2 tablespoons cream cheese, softened
- 1 large egg yolk
- 1⁄2 cup cream, for a lighter version substitute vegetable or 1/2 cup chicken broth
- salt & freshly ground black pepper
- 1 tablespoon extra-virgin olive oil, 1 turn of the pan
- 1 3⁄4 lbs ground beef or 1 3/4 lbs ground lamb
- 1 carrot, peeled and chopped
- 1 onion, chopped
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 cup beef stock or 1 cup broth
- 2 teaspoons Worcestershire sauce, eyeball it
- 1⁄2 cup frozen peas, a couple of handfuls
- 1 teaspoon sweet paprika
- 2 tablespoons fresh parsley leaves, chopped
directions
- Directions.
- 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 or lamb.
- Season meat with salt and pepper.
- Brown and crumble meat for 3 or 4 minutes.
- If you are using lamb and the pan is fatty, spoon away some of the drippings.
- Add chopped 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 2 minutes.
- Whisk in broth and Worcestershire sauce.
- Thicken gravy 1 minute.
- 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 evenly.
- Top potatoes with paprika and broil 6 to 8 inches from the heat until potatoes are evenly browned.
- Top casserole dish with chopped parsley and serve.
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