30 Minute Shepherd’s Pie

by Carla Tuhacek

This is a good meal to take to a new mom. Freezes well too.

2 pounds potatoes (like russet), peeled and cubed
2 TB sour cream or softened cream cheese
1 large egg yolk
½ cup cream (can substitute chicken broth)
½ tsp pepper
2 tsp salt
1 TB extra virgin olive oil
1 3/4 pounds ground beef (or lamb)
1 carrot, peeled and chopped
1 onion chopped
2 TB butter
2 TB flour
1 cup beef stock or broth
2 tsp Worcestershire sauce
½ cup frozen peas (a few handfuls)
1 tsp paprika
2 TB fresh parsley, chopped

Boil potatoes in salted water till tender (about 12 min). Drain potatoes and pour into a bowl. Combine sour cream, egg yolk, and cream. Add cream mixture to potatoes and mash until almost smooth.

While potatoes boil, cook/brown meat over medium high heat for 3 to 4 min. Season with salt and pepper. Add chopped carrot and onion to the meat. Cook 5 minutes, stirring frequently.

In second small skillet over medium heat, cook butter and flour together for 2 minutes. Whik in broth and Worcestershire sauce. Thicken gravy 1 minute. Add gravy to meat and veggies. Stir in peas.

Fill casserole dish with meat and veggie mixture. Spoon potatoes over meat evenly. Top with paprika. If eating right away, broil 6-8 inches from heat until potatoes are browned. If making later, bake 350 degrees for 30 minutes until heated through (or put on plate and microwave).

–Carla Tuhacek