30-Minute Shepherd's Pie

What you need:

    • 2 lb. russet potatoes, peeled and cubed
    • Salt and pepper, to taste
    • 1 Tbsp. extra virgin olive oil
    • 2 lb. ground beef
    • 1 carrot, peeled and chopped
    • 1 onion, peeled and diced finely
    • 2 Tbsp. unsalted butter
    • 2 Tbsp. all-purpose flour
    • 1 cup beef broth
    • 2 tsp. Worcestershire sauce
    • 1/2 cup frozen peas
    • 2 Tbsp. sour cream
    • 1 large egg yolk
    • 1/2 cup heavy cream
    • 1 tsp. paprika

Directions:

    1. Boil potatoes in salted water until fork tender.
    2. Meanwhile, heat olive oil over medium-high heat and then add beef. Salt and pepper to taste. Crumble as you brown the beef. Drain, if needed.
    3. Add carrot and onion to beef and cook for 5 minutes, stirring occasionally.
    4. In a small skillet, melt butter and stir in flour over medium heat. Cook for 2 minutes. Slowly whisk in broth and Worcestershire and let thicken for about a minute.
    5. Then add gravy mixture to meat mixture. Stir in peas.
    6. Once potatoes are cooked, drain and place in a bowl. In a separate bowl, combine sour cream, egg yolk, and cream. Then pour into bowl with potatoes and mash until nearly smooth.
    7. In a casserole dish, pour meat and veggie mixture. Top with potatoes and sprinkle with paprika.
    8. Place dish under a broiler set on high and cook until browned for 2 to 3 minutes.

Recipe from Cooking 'Round the Clock