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Receta 30 Minute Shepherd's Pie

by Global Cookbook

Ingredientes

2 lb potatoes peeled, cubed (such as russet) 2 Tbsp. lowfat sour cream (or possibly softened cream cheese) 1 lrg egg yolk 1/2 c. cream (for a lighter version substitute vegetable or possibly chicken broth) Salt to taste Freshly-grnd black pepper to taste 1 Tbsp. extra-virgin extra virgin olive oil

13/4 lb grnd beef or possibly grnd lamb 1 x carrot peeled, minced 1 x onion minced 2 Tbsp. butter 2 Tbsp. all-purpose flour 1 c. beef stock or possibly broth 2 tsp Worcestershire 1/2 c. frzn peas 1 tsp sweet paprika 2 Tbsp. minced fresh parsley leaves

Direcciones

1. Boil potatoes in salted water till tender, about 12 min. Drain potatoes and pour them into a bowl. Combine lowfat sour cream, egg yolk and cream. Add in the cream mix into potatoes and mash till potatoes are almost smooth.
2. While potatoes boil, preheat a large skillet over medium-high heat. Add in oil to warm pan with beef or possibly lamb. Season meat with salt and pepper. Brown and crumble meat for 3 or possibly 4 min. If you are using lamb and the pan is fatty, spoon away some of the drippings. Add in minced carrot and onion to the meat. Cook veggies with meat 5 min, stirring frequently.
3. In a second small skillet over medium heat cook butter and flour together 2 min. Whisk in broth and Worcestershire sauce. Thicken gravy 1 minute. Add in gravy to meat and vegetables. Stir in peas.
4. Preheat broiler to high. Fill a small rectangular casserole with meat and vegetable mix. Spoon potatoes over meat proportionately. Top potatoes with paprika and broil 6 to 8 inches from the heat till potatoes are proportionately browned. Top casserole dish with minced parsley and serve.
5. This recipe yields 4 servings.

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