Shepherd's Pie

By oldbklady

Ingredients

• 2 lbs potatoes, such as russet, peeled and cubed
• 2 tbs sour cream
• 1/2 c. cream
• Salt & black pepper
• 1 tbs olive oil
• 1 3/4 lb ground beef
• 1 carrot, peeled and chopped
• 1 onion, chopped
• 2 tbs butter
• 2 tbs all-purpose flour
• 1 c. beef stock or broth
• 2 tsp Worcestershire, eyeball it
• 1/2 c. frozen peas, a couple of handfuls
• 1 tsp paprika
• 2 tbs chopped fresh parsley leaves

Details

Servings 4

Preparation

Step 1

Boil potatoes in salted water until tender. Drain potatoes and pour them into a bowl. Combine sour cream 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, drain. Add chopped carrot and onion to the meat. Cook veggies with meat 5 minutes. 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.