MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: 30-Minute Shepherd's Pie
 Categories: Potatoes, Dairy, Beef, Vegetables
      Yield: 4 Servings
 
      2 lb Potatoes; peeled, cubed
      2 tb Sour cream
      1    Egg yolk
    1/2 c  Chicken broth
      1 tb Extra-virgin olive oil
  1 3/4 lb Ground beef
           Salt & fresh ground pepper
      1    Carrot; peeled, chopped
      2 tb Butter
      2 tb All-purpose flour
      1 c  Beef stock or broth
      2 ts Worcestershire sauce
    1/2 c  Frozen peas
      1 ts Sweet paprika
      2 tb Chopped fresh parsley
           - leaves
    1/2 c  Shredded cheese
 
  Boil potatoes in salted water until tender, about 12
  minutes. Drain potatoes and pour them into a bowl. Combine
  sour cream, egg yolk, and chicken or vegetable broth. Add
  mixture into potatoes and mash until potatoes are almost
  smooth.
  
  Meanwhile preheat a large skillet over medium-high heat.
  Add oil to hot pan with beef or lamb. Season the meat with
  salt and pepper. Brown and break up 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 for 2 minutes. Whisk in
  broth and Worcestershire sauce. Thicken gravy for 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 (or
  scoop) potatoes over meat evenly. Top potatoes with cheese
  and broil 6 to 8 inches from the heat until potatoes are
  evenly browned, and serve.
  
  Makes 4 adult or 8 child-size servings.
  
  Parent's | October 2014
  
  MM Format by Dave Drum - 31 October 2014
  
  Uncle Dirty Dave's Archives
 
MMMMM

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