30 Minute Shepherd's Pie

Ingredients

2 lbs 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 or chicken broth

Salt and freshly ground black pepper

1 tablespoon extra virgin olive oil

1 3/4 lbs *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 sauce

1/2 cup frozen peas

1 teaspoon sweet paprika

2 tablespoons chopped fresh parsley leaves

Directions

Boil potatoes in salted water until tender, about 12 minutes. Drain potatoes and pour them in 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 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 about 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 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. 

Recipe by Rachel Ray

Foodie Fran's Notes:

 *I have used ground turkey as well. I'm sure ground chicken will work as well.