SHEPHERDS PIE (Rachel Ray)

By curly

Ingredients

• 2 pounds potatoes, such as russet, peeled and cubed
• Salt and freshly ground black pepper
• 1 T extra-virgin olive oil
• 1 3/4 pounds ground beef
• 1 carrot, peeled and chopped
• 1 onion, chopped
• 2 Tbsps butter
• 2 Tbsps all-purpose flour
• 1 cup beef stock or broth
• 2 tsps Worcestershire sauce
• 1/2 cup frozen peas
• 2 Tbsps sour cream or softened cream cheese
• 1 large egg yolk
• 1/2 cup cream (vegetable or chicken broth may be substituted)
• 1 tsp sweet paprika

Preparation

Step 1

In a large pot boil potatoes in salted water until tender, about 12 minutes.

While potatoes boil, heat a large skillet over medium-high heat. Add oil to hot pan, then beef. 
Season with salt and pepper. Brown and crumble meat for 3 or 4 minutes.

Add carrot and onion; cook 5 minutes, stirring frequently.

In a second small skillet over medium heat, cook butter and flour together, 2 minutes. Whisk in broth and Worcestershire. Cook to thicken, 1 minute. Add gravy to meat mixture. Stir in peas.

Drain potatoes and pour them into a bowl. Combine sour cream or cream cheese, egg yolk, and cream. Pour the cream mixture into potatoes and mash until potatoes are almost smooth.

Preheat broiler to high. Fill a small rectangular casserole with meat and vegetable mixture. Spoon potatoes evenly over the meat. Top potatoes with paprika and broil 6 to 8 inches from heat until evenly browned, about 2 to 3 minutes.