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Name: 30 Minute Sheperd's Pie
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4
Cuisine: not set
Ingredients: 2 lbs Russet potatoes peeled and cubed; 2 tablespoons sour cream or softened cream cheese; 1 large Egg yolk; 1/2 cup cream (or chicken broth); Salt & pepper; 1 tablespoon EVOO; 1 3/4 lbs Ground beef; 1 Carrot peeled and chopped; 1 onion chopped; 2 tablespoons Butter; 2 tablespoons All purpose flour; 1 cup Beef stock; 2 teaspoons Worcestershire sauce; 1/2 cup Frozen Peas; 1 teaspoon sweet paprika; 2 tablespoons fresh parsley leaves chopped

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INGREDIENTS

2 lbs Russet potatoes ; peeled and cubed
2 tablespoons sour cream or softened cream cheese
1 large Egg yolk
1/2 cup cream (or chicken broth)
Salt & pepper
1 tablespoon EVOO
1 3/4 lbs Ground beef
1 Carrot ; peeled and chopped
1 onion ; chopped
2 tablespoons Butter
2 tablespoons All purpose flour
1 cup Beef stock
2 teaspoons Worcestershire sauce
1/2 cup Frozen Peas
1 teaspoon sweet paprika
2 tablespoons fresh parsley leaves ; chopped

INSTRUCTIONS

Boil potatoes in salted water until tender, about 12 mins. Drain potatoes and pour them into a bowl. Combine sour cream, egg yolk and cream. Add the mixture into potatoes and mash until potatoes are almost 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 mins. Add chopped carrot and onion to the meat. Cook veggies with meat 5 mins, stirring frequently. In a second small skillet over medium heat cook butter and flour together 2 mins. Whixk in broth and Worcestershire sauce. Thicken gravy 1 min. Add gravy to meat and veggies. Stir in peas.

Preheat broiler to high. Fill a rectangular casserole with meat and veggie mixture. Spoon potatoes over meat evenly. Top potatoes with paprika and broil 6 to 8 inches from the heat until potatoes are evening browned. Top with chopped parsley and serve.

NOTES

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30 Minute Sheperd's Pie

2 lbs Russet potatoes peeled and cubed
2 tablespoons sour cream or softened cream cheese
1 large Egg yolk
1/2 cup cream (or chicken broth)
 Salt & pepper
1 tablespoon EVOO
1 3/4 lbs Ground beef
1 Carrot peeled and chopped
1 onion chopped
2 tablespoons Butter
2 tablespoons All purpose flour
1 cup Beef stock
2 teaspoons Worcestershire sauce
1/2 cup Frozen Peas
1 teaspoon sweet paprika
2 tablespoons fresh parsley leaves chopped

Boil potatoes in salted water until tender, about 12 mins.  Drain potatoes and pour them into a bowl.  Combine sour cream, egg yolk and cream.  Add the mixture into potatoes and mash until potatoes are almost 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 mins.  Add chopped carrot and onion to the meat.  Cook veggies with meat 5 mins, stirring frequently.  In a second small skillet over medium heat cook butter and flour together 2 mins.  Whixk in broth and Worcestershire sauce.  Thicken gravy 1 min.  Add gravy to meat and veggies.  Stir in peas.

Preheat broiler to high.  Fill a rectangular casserole with meat and veggie mixture.  Spoon potatoes over meat evenly.  Top potatoes with paprika and broil 6 to 8 inches from the heat until potatoes are evening browned.  Top with chopped parsley and serve.

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Nutrition

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Serving Size: 1 Serving (749g)
Recipe Makes: 4 Servings

Calories: 780
Calories from Fat: 366 (47%)

Amt Per Serving		% DV

	Total Fat 40.7g	54 %
	Saturated Fat 16.3g	82 %
	Monounsaturated Fat 17.6g
	Polyunsanturated Fat 1.8g
Cholesterol 202.6mg		62 %
Sodium 864.6mg		30 %
Potassium 2145.8mg		56 %
Total Carbohydrate 54.3g		16 %
	Dietary Fiber 5g	20 %
	Sugars, other 49.3g
Protein 49.1g		70 %
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.

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Calories per serving: 780

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