Shepard’s Pie is a great comfort food. That is what this Sunday was all about. I had a recipe I have used for years which called for a dry onion soup mix. I wanted to try a recipe that did not have onion soup mix in it. I found this recipe on Food Network. Gotta love Rachel Ray. I changed the recipe up a bit but it worked for us!
2 pounds potatoes, such as russet, peeled and cubed
2 tablespoons sour cream
1 large egg yolk
1/2 cup cream
3 Tablespoons butter
Salt and freshly ground black pepper
1 tablespoon extra-virgin olive oil
2 pounds ground beef
1 carrot, peeled and chopped
1 onion, chopped
2 tablespoons butter
2 tablespoons all-purpose flour
1 1/2 cup beef stock or broth
1 Tablespoon Worcestershire Sauce
1 cup frozen peas
1 teaspoon sweet paprika
1. Boil potatoes in salted water until tender, about 12 minutes. Drain potatoes and pour them into a bowl.
2. Combine sour cream, egg yolk and cream. Add the cream mixture into potatoes and mash until potatoes are almost smooth.
3. While potatoes boil, preheat a large skillet over medium high heat. Add oil to hot pan with ground beef.
4. Season with salt and pepper. Brown and crumble meat for 3 or 4 minutes.
5. I drain the drippings from the pan.
6. Add chopped carrot and onion to the meat. Cook veggies with meat 5 minutes, stirring frequently.
7. In a small saucepan over medium heat cook butter and flour together 2 minutes. Whisk in broth and Worcestershire sauce. Thicken gravy 1 minute.
8. Add gravy to meat along with 1/2 cup of broth to ground beef and vegetables. Stir in peas.
9. Preheat broiler to high. I used the skillet as a vessel or you could fill a small rectangular casserole with the meat and vegetable mixture.
10. Spoon potatoes over meat evenly. Top potatoes with paprika and broil 6 to 8 inches from the heat until potatoes are evenly browned.
That’s it. Simple and Delicious. No leftovers for this one. Enjoy!!