basic Shepherd's Pie recipe. Usually best when my wife remembers to include salt.
1. Boil potatoes in salted water until tender, about 12 minutes. Drainpotatoes and pour them into a bowl. Combine sour cream, egg yolk and cream.Add the cream mixture into potatoes and mash until potatoes are almostsmooth.
2. While potatoes boil, preheat a large skillet over medium high heat. Addoil to hot pan with beef or lamb. Season meat with salt and pepper. Brownand crumble meat for 3 or 4 minutes. If you are using lamb and the pan isfatty, spoon away some of the drippings. Add chopped carrot and onion to themeat. Cook veggies with meat 5 minutes, stirring frequently. In a secondsmall skillet over medium heat cook butter and flour together 2 minutes.Whisk in broth and Worcestershire sauce. Thicken gravy 1 minute. Add gravyto meat and vegetables. Stir in peas.
3. Preheat broiler to high. Fill a small rectangular casserole with meat andvegetable mixture. Spoon potatoes over meat evenly. Top potatoes withpaprika and broil 6 to 8 inches from the heat until potatoes are evenlybrowned. Top casserole dish with chopped parsley and serve.
Nutrition (calculated from recipe ingredients)---------------------------------------------- Calories: 1278 Calories From Fat: 257 Total Fat: 29.2g Cholesterol: 265.9mg Sodium: 203.4mg Potassium: 5510.6mg Carbohydrates: 226.7g Fiber: 25.9g Sugar: 19g Protein: 30.7g
Recipe Author: Rachael Ray
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Serving Size: 1 Serving (475g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 198 | ||
Calories from Fat: 74 (37%) | ||
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Amt Per Serving | % DV | |
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Total Fat 8.3g | 11 % | |
Saturated Fat 4.1g | 21 % | |
Monounsaturated Fat 3.1g | ||
Polyunsanturated Fat 0.6g | ||
Cholesterol 43.7mg | 13 % | |
Sodium 911mg | 31 % | |
Potassium 581.4mg | 15 % | |
Total Carbohydrate 28.2g | 8 % | |
Dietary Fiber 3.5g | 14 % | |
Sugars, other 24.7g | ||
Protein 4g | 6 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 198
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