SHEPHERD’S PIE FOR DINNER

Ingredients

  • 2 pounds Russet potatoes, peeled and cubed
  • 2 tablespoons sour cream or softened cream cheese
  • 1 large egg yolk
  • 1/2 cup cream
  • Salt and freshly ground black pepper
  • 1 tablespoon extra virgin olive oil
  • 1 3/4 pounds ground beef 
  • 1 carrot, peeled and chopped
  • 1 onion, chopped
  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 1 cup beef broth
  • 1/2 cup frozen peas (a couple handfuls)
  • 1 teaspoon paprika
  • Chopped Scallions
Serves 4

Preparation


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 to potatoes and mash until potatoes are
almost smooth.

While potatoes boil, pre-heat a large skillet over
medium-high heat. Add EVOO to hot pan, about one turn of the pan, with
beef. Season meat with salt and pepper. Brown and crumble meat
for 3-4 minutes. Add chopped carrot and onion to the meat. Cook
veggies with meat for 5-10 minutes, stirring frequently.


In a second small skillet over medium heat cook butter and
flour together for two minutes. Whisk in broth.
Thicken gravy, about one minute. Add gravy to meat and vegetables. Stir
in peas.


Pre-heat broiler to high. Fill a small rectangular casserole
with meat and vegetable mixture. Spoon potatoes over meat evenly. Top
potatoes with paprika and broil 6-8 inches from the heat until potatoes
are evenly browned. Top casserole dish with chopped scallions and serve.

Rachael Ray recipe

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