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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 7 |
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Rachel Rays 30 minute version of Shepherds Pie Ingredients:
2 lbs potatoes, peeled and cubed |
2 tablespoons sour cream |
1 egg yolk |
1/2 cup cream |
salt and pepper |
1 tablespoon extra virgin olive oil |
1 3/4 lbs ground beef |
1 carrot, diced |
1 diced onion |
2 tablespoons butter |
2 tablespoons flour |
1 cup beef stock |
2 teaspoons worcestershire sauce |
1/2 cup frozen peas |
1 teaspoon paprika |
2 tablespoons fresh parsley leaves |
Directions:
1. Boil potatoes in salted water until tender, about 12 minutes. Drain potatoes and pour them into a bowl.
2. Combine sour cream, egg yolk and cream.
3. Add the cream mixture into potatoes and mash until potatoes are almost smooth.
4. While potatoes boil, preheat a large skillet over medium high heat.
5. Add oil to hot pan with beef. Season with salt and pepper. Brown for 3-4 minutes.
6. Add carrot and onions and continue cooking for 5 more minutes, stirring frequently.
7. In a second small skillet over medium heat cook butter and flour together for 2 minutes.
8. Whisk in broth and Worcestershire sauce. Thicken gravy 1 minutes. Add gravy to meat and vegetables.
9. Stir in Peas.
10. Preheat broiler to high.
11. Fill a small rectangular casserole with meat and vegetable mixture. Spoon potatoes over meat eveninly. Top potatoes with paprika and broil 6-8 inches from heat until evenly browned.
12. Serve.
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