As part of my St. Patrick's Day theme, I'm posting my FAVORITE Shepherd's Pie recipe. Good comfort food that's easy to make and the kids LOVE IT!! It does require a little work, like cooking mashed potatoes and chopping a few ingredients, but well worth the effort! Sean and I have been making this for years. We've tweaked it a few times and made it to our liking. You can even make it healthier by substituting a few ingredients. Its great for St. Patrick's Day or any winter meal. Enjoy!
- 2 pounds potatoes, (I use russet) peeled and cubed
- 2 tablespoons sour cream or softened cream cheese (cream cheese makes a richer taste)
- 1 large egg yolk
- 1/2 cup cream, (for a heart friendly version, substitute vegetable or chicken broth)
- Salt and freshly ground black pepper, season to taste
- 1 tablespoon extra-virgin olive oil, (1 turn of the pan)
- 1 3/4 pounds ground beef or ground turkey (turkey for a healthier version)
- 1 carrot, peeled and chopped (I like to buy the frozen peas & carrots, I'm lazy...lol)
- 1 onion, chopped
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 cup beef stock or broth
- 2 teaspoons Worcestershire
- 1/2 cup frozen peas, a couple of handfuls (again, kill two birds with one stone)
- 1 teaspoon sweet paprika
- 2 tablespoons chopped fresh parsley leaves (optional)
Boil potatoes in salted water until tender. Drain potatoes and pour them into a bowl. Combine the sour cream, egg yolk and cream or stock. Add the cream mixture into potatoes and mash until potatoes are almost smooth (I like to mash and whip them with my mixer).
While potatoes boil, preheat a large skillet (non-stick is best) over medium high heat. Add oil to hot pan with beef or turkey. Season meat with salt and pepper (we also used garlic powder). Brown and crumble the meat for 3 or 4 minutes. (May take a bit longer) If you are using turkey and the pan is fatty, spoon away some of the drippings. Add chopped carrot and onion to the meat. Cook veggies with the meat for about 5 minutes, stirring frequently. 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. (This is tricky and takes some practice) Add gravy to meat and vegetables. Stir in peas.
Preheat broiler to high. Fill a small rectangular casserole dish with the 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. Sprinkle the chopped parsley over the potatoes and serve. (Best if eaten right away)