Saturday, October 13, 2012

30 minute Shepherd's Pie

Today we had guests for lunch. In total there were four adults and six little kids to feed. What better dish to make than a traditional English Shepherd's Pie. It's easy to make, tasty - filled with minced meat as well as veggies - and works for kids all ages.

To spice up my lunch I decided to go International: Spanish "jamon" and French mini-quiches as appetizers, "American" salad with dried cranberries, English Shepherd's Pie, Swiss Mousse au Chocolat accompanied by Italian wine for the adults. 

All I can say is that there was nothing left at the end of the day! ;)

Following is the recipe for the Shepherd's Pie:

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
1 tablespoon extra-virgin olive oil, 1 turn of the pan
1 3/4 pounds ground beef or ground l
1 carrot, peeled and chopped
1 onion, chopped
2 tablespoons butter
2 tablespoons all-purpose flour
1 cup beef stock or broth
2 teaspoons Worcestershire, eyeball it
1/2 cup frozen peas, a couple of handfuls
1 teaspoon sweet paprika
2 tablespoons chopped fresh parsley leaves

1. Boil potatoes in salted water until tender, about 12 minutes. Drain potatoes and pour them into a bowl. 
2. Combine sour cream, egg yolk and cream. Add the cream mixture into potatoes and mash until potatoes are almost smooth. 
3. 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.
4. Add chopped carrot and onion to the meat. Cook veggies with meat 5 minutes, stirring frequently. 
5. 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.
6. 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. 
7. Top casserole dish with chopped parsley and serve.

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