Recipe: 30 Minute Shepherd's Pie (using ground beef, Rachael Ray recipe)

30 MINUTE SHEPHERD'S PIE

FOR THE POTATO MIXTURE:
2 pounds potatoes (such as russet), peeled and cubed
2 tablespoons 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

FOR THE FILLING:
1 tablespoon 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

FOR THE GRAVY:
2 tablespoons butter
2 tablespoons all-purpose flour
1 cup beef stock or broth
2 teaspoons Worcestershire sauce

ADDITIONAL INGREDIENTS:
1/2 cup frozen peas (a couple of handfuls)
1 teaspoon sweet paprika
2 tablespoons freshly chopped parsley (for garnish)

TO PREPARE THE POTATO MIXTURE:
Boil potatoes in salted water until tender, about 12 minutes. Drain potatoes and pour them into a bowl; set aside.

Combine sour cream or cream cheese, egg yolk and cream or broth. Add the cream mixture into potatoes and mash until potatoes are almost smooth. Season with salt and pepper.

TO MAKE THE FILLING:
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.

TO MAKE THE GRAVY:
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.

TO ASSEMBLE THE PIE:
Preheat broiler to high.

Fill a small rectangular casserole with meat and vegetable mixture. Spoon potatoes over meat evenly. Top potatoes with paprika.

Broil 6 to 8 inches from the heat until potatoes are evenly browned. Top casserole dish with chopped parsley and serve.

Makes 4 servings
Adapted from source: Rachael Ray