Thursday, February 18, 2010

Shepherd's Pie

2 pounds potatoes, such as Russet or Yukon Gold, peeled and cubed

2 tablespoons sour cream

1 large egg yolk

1/2 cup cream

Salt and freshly ground black pepper

1 tablespoon extra-virgin olive oil, 1 turn of the pan

1 3/4 pounds ground beef

1 onion, chopped

2 tablespoons butter

2 tablespoons all-purpose flour

1 cup beef broth

3 teaspoons Worcestershire
1/2 cup frozen peas

1 teaspoon sweet paprika

2 tablespoons chopped chives

Boil potatoes in salted water until tender, about 12 minutes and drain. Place potatoes in a large mixing bowl. In a small bowl mix 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 high heat. Add oil to hot pan with ground beef.  Season meat with salt and pepper. Brown and crumble meat for 3 or 4 minutes. Add chopped onion to the meat. Cook with meat 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 onions. 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 chives and serve.
* Normally carrots are in this dish but I'm not a fan. If you wish to add them, do so at the same time with the onion ;)