30 Minute Shepherd’s Pie

If you’re a meat and potatoes kind of person, like I am, you’ve certainly had Shepherd’s Pie before, right? I love to make it, but it takes a lot of work and time that I don’t always have. Then I found the perfect solution: this 30 Minute Shepherd’s Pie recipe from Key Ingredient. Not only does it cut the time in half, it tastes just as good, if not better! All you need to do is prepare the meat and veggies with a variety of herbs, vegetables and sauces to create the base and boil some potatoes for the topping. Combine them in a baking dish, set the broiler to high and let them sit until the potatoes are golden brown, then serve it up! It’s so delicious, I’ll bet that you go back for seconds, and thirds, and likely until the dish is completely gone (I do!).



30 Minute Shepherd's Pie


Submitted by mytastytreasures
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Yield: 4.00 servings
Rachael Ray 30 Minute Dinner

Ingredients

2 pounds potatoes, such as russet, peeled and cubed
2 tablespoons sour cream or softened cream cheese
1 large egg yolk
½ cup cream
Salt and freshly ground black pepper
1 tablespoon extra-virgin olive oil1 3/4 pounds ground beef
2 carrots, peeled and chopped
1 onion, chopped
2 tablespoons butter
2 tablespoons all-purpose flour
1 cup beef stock or broth
1 tablespoon tomato paste
½ to ¾ cup ketchup
2 teaspoons Worcestershire, eyeball it
½ cup frozen peas
½ cup frozen corn
1 teaspoon sweet paprika
2 tablespoons 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.. 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,tomato paste, ketchup and Worcestershire sauce. Thicken gravy 1 minute. Add gravy to meat and vegetables. Stir in peas and corn.

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.