30 Minute Shepherd's Pie PRINT
- YIELD: 4-6 servings
Rachael Ray 30 Minute Dinner
|2||pounds potatoes, such as russet, peeled and cubed|
|2||tablespoons sour cream or softened cream cheese|
|1||large egg yolk|
|Salt and freshly ground black pepper|
|1||tablespoon extra-virgin olive oil1¾ pounds ground beef|
|2||carrots, peeled and chopped|
|2||tablespoons all-purpose flour|
|1||cup beef stock or broth|
|1||tablespoon tomato paste|
|½ to ¾||cup ketchup|
|2||teaspoons Worcestershire, eyeball it|
|½||cup frozen peas|
|½||cup frozen corn|
|1||teaspoon sweet paprika|
|2||tablespoons 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.. 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,tomato paste, ketchup and Worcestershire sauce. Thicken gravy 1 minute. Add gravy to meat and vegetables. Stir in peas and corn.
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.