30 Minute Shepherd's Pie Recipe - Cooking Index
|2 lbs||908g / 32oz||Potatoes - peeled, cubed (such as russet)|
|2 tablespoons||30ml||Sour cream (or softened cream cheese)|
|1||Egg yolk (large)|
|1/2 cup||118ml||Cream (for a lighter version substitute vegetable or chicken broth)|
|Salt - to taste|
|Freshly-ground black pepper - to taste|
|1 tablespoon||15ml||Extra-virgin olive oil|
|1 3/4 lbs||794g / 28oz||Ground beef or ground lamb|
|1||Carrot - peeled, chopped|
|1||Onion - chopped|
|2 tablespoons||30ml||All-purpose flour|
|1 cup||237ml||Beef stock or broth|
|1/2 cup||118ml||Frozen peas|
|1 teaspoon||5ml||Sweet paprika|
|2 tablespoons||30ml||Chopped fresh parsley leaves|
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.
"30 MINUTE MEALS with Rachael Ray - (Show # TM-1C19) - from the TV FOOD NETWORK"
9.3 (3 votes)
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