Easy to make shepherd's pie that will impress everyone at your table!
I picked up a few cookbooks at our local used bookstore and when I was in a pinch to make a main dish for a big family get-together, I went straight to the Rachael Ray cookbook, Cooking 'Round the Clock. Although I am not a fan of the actual set up of the cookbook [it's done by time of day and doesn't have an index in the back], it is full of tons of amazing, incredible recipes and this one is one of them! I saw this 30 minute meal and knew it was the one I needed to make.
I made my shepherd's pie with beef, but it did say lamb was an option too. It was simple, but fabulous and it was a winner with the whole crew!
What you need:
- 2 lb. russet potatoes, peeled and cubed
- Salt and pepper, to taste
- 1 Tbsp. extra virgin olive oil
- 2 lb. ground beef
- 1 carrot, peeled and chopped
- 1 onion, peeled and diced finely
- 2 Tbsp. unsalted butter
- 2 Tbsp. all-purpose flour
- 1 cup beef broth
- 2 tsp. Worcestershire sauce
- 1/2 cup frozen peas
- 2 Tbsp. sour cream
- 1 large egg yolk
- 1/2 cup heavy cream
- 1 tsp. paprika
- Boil potatoes in salted water until fork tender.
- Meanwhile, heat olive oil over medium-high heat and then add beef. Salt and pepper to taste. Crumble as you brown the beef. Drain, if needed.
- Add carrot and onion to beef and cook for 5 minutes, stirring occasionally.
- In a small skillet, melt butter and stir in flour over medium heat. Cook for 2 minutes. Slowly whisk in broth and Worcestershire and let thicken for about a minute.
- Then add gravy mixture to meat mixture. Stir in peas.
- Once potatoes are cooked, drain and place in a bowl. In a separate bowl, combine sour cream, egg yolk, and cream. Then pour into bowl with potatoes and mash until nearly smooth.
- In a casserole dish, pour meat and veggie mixture. Top with potatoes and sprinkle with paprika.
- Place dish under a broiler set on high and cook until browned for 2 to 3 minutes.
Recipe from Cooking 'Round the Clock
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