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Name: Quick Shepard’s pie
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 1
Cuisine: not set
Ingredients: 2 pounds potatoes such as russet peeled and cubed; 2 tablespoons sour cream or softened cream cheese; 1 large egg yolk; 1/2 cup cream for a lighter version substitute vegetable o; Salt and freshly ground black pepper; 1 tablespoon extra-virgin olive oil 1 turn of the pan; 1 3/4 pounds ground beef or ground lamb; 1 carrot, peeled and chopped; 1 onion, chopped; 2 tablespoons butter; 2 tablespoons all-purpose flour; 1 cup beef stock or broth; 2 teaspoons Worcestershire eyeball it; 1/2 cup frozen peas a couple of handfuls; 1 teaspoon sweet paprika; 2 tablespoons chopped fresh parsley leaves

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INGREDIENTS

2 pounds potatoes such as russet ; peeled and cubed
2 tablespoons sour cream or softened cream cheese
1 large egg yolk
1/2 cup cream for a lighter version substitute vegetable o
Salt and freshly ground black pepper
1 tablespoon extra-virgin olive oil ; 1 turn of the pan
1 3/4 pounds ground beef or ground lamb
1 carrot, peeled and ; chopped
1 onion, ; chopped
2 tablespoons butter
2 tablespoons all-purpose flour
1 cup beef stock or broth
2 teaspoons Worcestershire ; eyeball it
1/2 cup frozen peas ; a couple of handfuls
1 teaspoon sweet paprika
2 tablespoons chopped fresh parsley leaves

INSTRUCTIONS

While potatoes boil, preheat a large skillet over medium high heat. Add oil to hot pan with beef or lamb. Season meat with salt and pepper. Brown and crumble meat for 3 or 4 minutes. If you are using lamb and the pan is fatty, spoon away some of the drippings. Add chopped carrot and onion to the meat. Cook veggies with meat 5 minutes, stirring frequently. In a second small skillet over medium heat cook butter and flour together 2 minutes. Whisk in broth and Worcestershire sauce. Thicken gravy 1 minute. Add gravy to meat and vegetables. Stir in peas.

Preheat broiler to high. Fill a small flameproof rectangular casserole with meat and vegetable mixture. Spoon potatoes over 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.

NOTES

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Quick Shepard’s pie

2 pounds potatoes such as russet peeled and cubed
2 tablespoons sour cream or softened cream cheese
1 large egg yolk
1/2 cup cream for a lighter version substitute vegetable o
 Salt and freshly ground black pepper
1 tablespoon extra-virgin olive oil 1 turn of the pan
1 3/4 pounds ground beef or ground lamb
1 carrot, peeled and chopped
1 onion, chopped
2 tablespoons butter
2 tablespoons all-purpose flour
1 cup beef stock or broth
2 teaspoons Worcestershire eyeball it
1/2 cup frozen peas a couple of handfuls
1 teaspoon sweet paprika
2 tablespoons chopped fresh parsley leaves

Boil potatoes in salted water until tender, about 12 minutes. Drain potatoes and pour them into a bowl. Combine sour cream, egg yolk and cream. Add the cream 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 or lamb. Season meat with salt and pepper. Brown and crumble meat for 3 or 4 minutes. If you are using lamb and the pan is fatty, spoon away some of the drippings. Add chopped carrot and onion to the meat. Cook veggies with meat 5 minutes, stirring frequently. In a second small skillet over medium heat cook butter and flour together 2 minutes. Whisk in broth and Worcestershire sauce. Thicken gravy 1 minute. Add gravy to meat and vegetables. Stir in peas.
Preheat broiler to high. Fill a small flameproof rectangular casserole with meat and vegetable mixture. Spoon potatoes over 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.

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Nutrition

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Serving Size: 1 (1899g)
Recipe Makes: 1

Calories: 614
Calories from Fat: 376 (61%)

Amt Per Serving		% DV

	Total Fat 41.8g	56 %
	Saturated Fat 18.2g	91 %
	Monounsaturated Fat 17.9g
	Polyunsanturated Fat 3.4g
Cholesterol 270.8mg		83 %
Sodium 2884.2mg		99 %
Potassium 330.4mg		9 %
Total Carbohydrate 54.3g		16 %
	Dietary Fiber 4.5g	18 %
	Sugars, other 49.9g
Protein 8.5g		12 %
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: 614

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