Shepherd's Pie

[Draggingtree]

Shepherd's Pie

Ingredients:
about 2 pounds of potatoes, peeled and cubed

2 tablespoons of sour cream or softened cream cheese

1 large egg yolk (reserve egg white for later)

1/2 cup of cream, or for a lighter version substitute vegetable or chicken broth

salt and freshly ground black papper (to taste

about 1 tablespoon of olive oil or to taste

1 3/4 pounds of ground beef or ground lamb (I used ground beef this time)

1-2 carrots, peeled and chopped

1 onion, choppe

2 tablespoons of butter (I substituted some olive oil)

2 tablespoons of all-purplose flour

1 cup of chicken or beef stock

2 teaspoons of Worcestershire sauce or to taste

1 cup of frozen peas

1/2 cup of red wine

1 teaspoon of sweet paprika

2 tablespoons of chopped fresh parsley

couple of pinches of dry thyme (optional)

some tomato paste to taste (optional)

grated parmesan cheese (optional)

Directions: (Servings: 4)

Preheat oven to 200 C / 400 F

Boil potatoes in salted water until tender, about 12 minutes.

 

Drain potatoes and transfer them into a bowl.

 

Combine sour cream, egg yolk and cream (or broth) and add the mixture to the potatoes and mash until potatoes are almost smooth

 

In the meantime, preheat a large skillet over medium-high heat

Saute carrots in the olive oil until starting to get tender, about 5 minutes.

 

Add onions and saute for about a minute or two

 

Add meat and season with salt, black pepper and thyme

 

Cook until browned, then drain fat http://worldtravelerrecipes.blogspot.com/2014/03/shepherds-pie.html