30 Minute Shepherd's Pie
Ingredients:
2 pounds potatoes
2 tablespoons sour cream
1 large egg yolk
1/2 cup milk
Salt and freshly ground black pepper
1 tablespoon olive oil
1 3/4 pounds ground beef
1 carrot, peeled and chopped
1 stalk celery
1 onion, chopped
2 tablespoons butter
2 tablespoons all-purpose flour
1 cup beef stock or broth
2 teaspoons Worcestershire
1/2 cup frozen peas (optional)
1 teaspoon sweet paprika
2 tablespoons chopped fresh parsley leaves
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 milk. Add the milk mixture into potatoes and mash until potatoes are smooth.
While potatoes boil, preheat a large skillet over medium high heat. Add oil to hot pan with beef. Season meat with salt and pepper. Brown and crumble meat for 3 or 4 minutes. Add chopped carrot, celery and onion to the meat. Cook veggies with meat 5 minutes, stirring frequently. Remove vegetable from pan and set aside. In the skillet over medium heat cook butter and flour together 2 minutes. Whisk in broth and Worcestershire sauce. Thicken gravy 1 minute. Add meat and vegetables to the gravy. Stir in peas.
Fill a 9x13 inch casserole with meat and vegetable mixture. Spoon potatoes over meat evenly. Top potatoes with paprika and parsley.
Bake at 350 degrees for 45 minutes or until golden and bubbly.
2 pounds potatoes
2 tablespoons sour cream
1 large egg yolk
1/2 cup milk
Salt and freshly ground black pepper
1 tablespoon olive oil
1 3/4 pounds ground beef
1 carrot, peeled and chopped
1 stalk celery
1 onion, chopped
2 tablespoons butter
2 tablespoons all-purpose flour
1 cup beef stock or broth
2 teaspoons Worcestershire
1/2 cup frozen peas (optional)
1 teaspoon sweet paprika
2 tablespoons chopped fresh parsley leaves
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 milk. Add the milk mixture into potatoes and mash until potatoes are smooth.
While potatoes boil, preheat a large skillet over medium high heat. Add oil to hot pan with beef. Season meat with salt and pepper. Brown and crumble meat for 3 or 4 minutes. Add chopped carrot, celery and onion to the meat. Cook veggies with meat 5 minutes, stirring frequently. Remove vegetable from pan and set aside. In the skillet over medium heat cook butter and flour together 2 minutes. Whisk in broth and Worcestershire sauce. Thicken gravy 1 minute. Add meat and vegetables to the gravy. Stir in peas.
Fill a 9x13 inch casserole with meat and vegetable mixture. Spoon potatoes over meat evenly. Top potatoes with paprika and parsley.
Bake at 350 degrees for 45 minutes or until golden and bubbly.