Thursday, November 17, 2011

Shepherd's Pie

Mashed potatoes:
        2 pounds yukon gold potatoes, peeled and cubed
        2 Tbs. sour cream
        1 egg yolk
        1/2 cup chicken broth
        Salt and pepper, to taste
        2 pounds lean ground beef
        1 carrot, peeled and chopped
        1 onion, chopped
        2 Tbs. butter
        2 Tbs. all-purpose flour
        1 cup beef broth
        2 teaspoons Worcestershire sauce
        1 cup frozen peas
        1 cup frozen corn
        1 teaspoon sweet paprika
        2 tablespoons chopped fresh parsley

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 broth. Add the mixture into potatoes and mash until potatoes are very smooth.

While potatoes boil, heat sauté pan to medium-high heat and add ground beef. Season meat with salt and pepper.  Brown and crumble meat for 3 or 4 minutes. Add chopped carrot and onion to the meat. Cook veggies with meat 5 minutes, stirring frequently. In a saucepan over medium heat, cook butter and flour together for 2 minutes. Whisk in broth and Worcestershire sauce. Thicken gravy 1 minute. Add gravy to meat and vegetables. Stir in peas & corn.

Preheat broiler to high. Fill a small rectangular casserole with meat and vegetable mixture. Spoon potatoes over meat evenly. Sprinkle potatoes with paprika and black pepper and broil 6 to 8 inches from the heat until potatoes are evenly browned. Remove from oven and top with chopped parsley. Serves 8.

Notes: I used yukon gold potatoes and 1 yam for the topping and we loved it! I cooked and then mashed the yam right along with the potatoes. Yum!

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