SHEPHERDS PIE

Vegetables, onions, carrots, peas. mushrooms if wanted too!

SHEPHERDS PIE

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • Total Time:

  • 40

    min

  • Prep

  • 15

    min

  • Cook

  • 25

    min

  • Yield:

  • 4

    servings

  • Level:

  • Easy

  • Ingredients

  • 2

    pounds potatoes, such as russet, peeled and cubed

  • 2

    tablespoons sour cream or softened cream cheese

  • 1

    large egg yolk

  • ½

    cup cream, for a lighter version substitute vegetable or chicken broth

  • Salt and freshly ground black pepper

  • 1

    tablespoon extra-virgin olive oil, 1 turn of the pan

  • pounds ground beef or ground lamb

  • 1

    carrot, peeled and chopped

  • 1

    onion, chopped

  • 2

    tablespoons butter

  • 2

    tablespoons all-purpose flour

  • 1

    cup beef stock or broth

  • 2

    teaspoons Worcestershire, eyeball it

  • ½

    cup frozen peas, a couple of handfuls

  • 1

    teaspoon sweet paprika

  • 2

    tablespoons chopped fresh parsley leaves

  • ½

    c or 1 cup mushrooms saute

Directions

Directions 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.


Nutrition

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