Shepherd's Pie

A year ago, I went to visit my sister, Janet. We had a lovely dinner at Janet's friend, Mary's house. Mary is from England and she made Shepherd's pie. It was the perfect Fall comfort food. I tracked down a recipe when I got back home and we often enjoy this.

Shepherd's Pie

2 lbs. potatoes, peeled and cubed
2 Tbsp. sour cream or softened cream cheese
1 large egg yolk
1/2 cup cream or substitute vegetable or chicken broth for a lighter version
salt and freshly ground black pepper

1 3/4 lbs ground beef
1 carrot peeled and chopped
1 onion chopped

2 Tbsp. butter
2 Tbsp. all-purpose flour
1 cup beef stock or broth
1 Tbsp. Worcestershire
1/2 cup frozen peas
1 tsp. sweet paprika
2 Tbsp. fresh parsley, chopped (optional)

Boil potatoes in salted water until tender (about 12 to 15 minutes)
Drain potatoes and add sour cream, egg yolk and cream.
Mash until almost smooth and until well blended.
While potatoes are boiling, preheat large skillet on medium high heat.
Brown ground beef. (If using very lean ground beef or turkey, you may want to heat 1 Tbsp. of olive oil in pan before browning.)
Season with salt and pepper.
(Drain most of the fat off the ground beef if a lot forms.)
Add chopped carrot and onion to the meat.
Cook veggies with the meat for 5 minutes, stirring frequently.

In a small second skillet over medium heat, melt the butter and flour together 2 minutes.
Whisk in broth and Worcestershire.
Thicken gravy 1 minute
Add gravy to meat and vegetables.
Stir in peas.

Preheat broiler to high.
Gill 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.