30 Minute Shepherd's Pie
Recipe from Food Network
Ingredients
- 2 pounds russet or similar potatoes, peeled and cubed
- 2 tablespoons sour cream or softened cream cheese
- 1 large egg yolk
- 1/2 cup cream, vegetable broth, or chicken broth
- Salt and freshly ground black pepper
- 1 tablespoon extra-virgin olive oil
- 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 sauce
- 1/2 cup frozen peas
- 1 teaspoon sweet paprika
- 2 tablespoons chopped fresh parsley leaves
Method
- Cook the potatoes in salted boiling water until tender, about 12 minutes, then drain them into a bowl.
- Mix the sour cream, egg yolk, and cream or broth. Add this mixture to the potatoes and mash until nearly smooth.
- While the potatoes cook, heat the olive oil in a large skillet over medium-high heat. Brown and crumble the beef or lamb for 3 to 4 minutes, seasoning it with salt and pepper. Spoon away excess lamb fat if needed.
- Add the carrot and onion and cook, stirring often, for 5 minutes.
- In a small second skillet, cook the butter and flour over medium heat for 2 minutes. Whisk in the broth and Worcestershire sauce and cook for 1 minute to thicken.
- Stir the gravy and peas into the meat mixture.
- Heat the broiler to high. Spread the meat filling in a small broiler-safe rectangular casserole and cover evenly with mashed potatoes.
- Dust with paprika and broil 6 to 8 inches from the heat until the top browns. Finish with parsley.
To drink
- Pairing
- Chappellet 2021 Signature Cabernet Sauvignon (Napa Valley), $95
- On a budget
- Milbrandt 2017 The Estates Cabernet Sauvignon (Wahluke Slope), $27