30 MINUTE SHEPHERD’S PIE

(RECIPE POSTED BY LOIS APPLESAUCE)

This is a very delicious (best I've had) beef/gravy/veggie dish!

Ingredients
2 pounds potatoes, such as russet, peeled and cubed
2 tbsp sour cream or softened cream cheese
1 large egg yolk
1/2 cup cream, for a lighter version substitute vegetable or chicken broth
Salt and freshly ground black pepper
1 tbsp extra-virgin olive oil, 1 turn of the pan
1 3/4 pounds ground beef or ground lamb
1 carrot, peeled and chopped
1 onion, chopped
2 tbsp butter
2 tbsp all-purpose flour
1 cup beef stock or broth
2 tsp Worcestershire, eyeball it
1/2 cup frozen peas, a couple of handfuls
1 tsP sweet paprika
2 tbsp chopped fresh parsley leaves

Directions
Boil potatoes in salted water until tender, about 12 minutes. Drain potatoes and pour them into a bowl. Combine 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 beef or lamb. Season meat with salt and pepper. Brown and crumble 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 2 minutes. Whisk in broth and Worcestershire sauce. Thicken gravy 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 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 parsley and serve.

IF PREPPING AND BAKING LATER ON:
Cook in 400 degree oven until bubbling and brown (about 30 minutes). Broil for last few minutes if necessary to brown