Name: 30 Minute Shepherd's Pie
Prep time: P0Y0M0DT0H15M0.000S
Cook time: P0Y0M0DT0H25M0.000S
Total time: P0Y0M0DT0H40M0.000S
Yield: 4 servings
Cuisine: european
Ingredients: 2 pounds potatoes, such as russet, peeled and cubed; 2 tablespoons sour cream or softened cream cheese; 1 large egg yolk; 1/2 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; 1 3/4 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; 1/2 cup frozen peas, a couple of handfuls; 1 teaspoon sweet paprika; 2 tablespoons chopped fresh parsley leaves

Directions

Watch how to make this recipe.

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 flameproof 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.

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30 Minute Shepherd's Pie

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