This shepherds pie was delicious! Sautéed ground beef, carrots and onions combined with a homemade gravy, and topped with a broiled mashed potato crust. You must try it!
Ingredients:
2 pounds (I used 3 large) russet potatoes, such as russet, peeled and cubed
2 tablespoons sour cream or softened cream cheese
1 large egg yolk
1/2 cup half and half, for a lighter version substitute vegetable or chicken broth
Salt and freshly ground black pepper
2 pounds (I used 3 large) russet potatoes, such as russet, peeled and cubed
2 tablespoons sour cream or softened cream cheese
1 large egg yolk
1/2 cup half and half, for a lighter version substitute vegetable or chicken broth
Salt and freshly ground black pepper
Garlic powder, chili powder, and oregano for seasoning the beef
1 tablespoon extra-virgin olive oil
1 pound ground beef
2-3 carrots, peeled and chopped
1 tablespoon extra-virgin olive oil
1 pound ground beef
2-3 carrots, peeled and chopped
1 tsp red pepper flakes
1 medium onion, chopped
2 tablespoons butter
2 tablespoons all-purpose flour
1 cup beef broth
2 teaspoons Worcestershire
1 cup frozen peas
paprika
chopped fresh parsley leaves
Directions:
1 medium onion, chopped
2 tablespoons butter
2 tablespoons all-purpose flour
1 cup beef broth
2 teaspoons Worcestershire
1 cup frozen peas
paprika
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 half and half. Add this mixture into the potatoes and mash until potatoes are almost smooth. Transfer potatoes to a small bowl and wash pot, to be used for the gravy.
While potatoes boil, preheat a large skillet over medium high heat. Add oil. Add the carrots and red pepper flakes. Let the carrots cook for a few minutes then add the chopped onions. Stir then add beef. Season the meat with salt and pepper, garlic powder, chili powder, and a little oregano. Cover and let cook on medium heat, stirring occasionally until meat is browned. If the pan is fatty, spoon away some of the drippings.
While potatoes boil, preheat a large skillet over medium high heat. Add oil. Add the carrots and red pepper flakes. Let the carrots cook for a few minutes then add the chopped onions. Stir then add beef. Season the meat with salt and pepper, garlic powder, chili powder, and a little oregano. Cover and let cook on medium heat, stirring occasionally until meat is browned. If the pan is fatty, spoon away some of the drippings.
In a small pot, over medium heat, cook butter and flour together 2 minutes. Whisk in broth and Worcestershire sauce. Let the gravy thicken. Add the gravy to meat and vegetables. Stir in the frozen peas.
Preheat broiler to high. Fill a small rectangular casserole with meat and vegetable mixture. Spoon the potatoes over the 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 with a salad.
Preheat broiler to high. Fill a small rectangular casserole with meat and vegetable mixture. Spoon the potatoes over the 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 with a salad.
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