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Ingredients
| russet potatoes: 2 lbs (peeled and cubed) |
| sour cream: 2 Tbl |
| eggs: 1 (yolk) |
| light whipping cream (fluid): 1/2 cup |
| salt |
| black pepper |
| olive oil: 1 Tbl |
| ground beef: 1.75 lbs |
| carrots: 1 (diced) |
| onions: 1 (diced) |
| salted butter: 2 Tbl |
| all-purpose flour (unsifted): 2 Tbl |
| beef stock: 1 cup |
| worcestershire sauce: 2 tsp |
| frozen peas: 1/2 cup |
| paprika: 1 tsp |
| parsley: 2 Tbl |
30 Minute Shepherd's Pie
Credit: Food.com
User rating:
-
Prep Time
15 min -
Cook Time
25 min -
Servings
4 serving(s)
Tags
- 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.
- Serve.