Recipe: Shepherd’s Pie

I am deep into recipe testing– I am hoping to test four recipes each of the next three days– whew!  I hope my kids are hungry!  I thought some of you might like trying this one.  It is a good affordable meal for a winter day.


Shepherd’s Pie
Serves 4-6
Preparation time: 1 hour

5 potatoes, peeled and quartered
2 tablespoons sour cream
1 egg
1/4 cup milk
Salt and pepper to taste
1-1/2 pounds ground beef
2 carrots, sliced
1 onion, chopped

2 tablespoons butter
2 tablespoons flour
1 cup beef broth
2 teaspoons Worcestershire
1 cup frozen peas
1 teaspoon paprika

Boil potatoes in salted water for about 15 minutes or until they are soft. Drain off water. Add sour cream, egg yolk and milk into potatoes while they’re still in the pot.  Mash by hand or with an electric mixer until ingredients are blended and potatoes are mostly smooth.  A few lumps are fine!

While potatoes are boiling, preheat a large skillet over medium high heat. Cook hamburger til brown.  Salt and pepper to taste. Add chopped carrot and onion to the meat, and cook for another 5 minutes, stirring frequently.

Melt butter in a skillet over medium heat. Whisk in flour. Whisk in broth and Worcestershire sauce. Cook until mixture thickens. Add gravy to meat and vegetables. Stir in peas.

Preheat oven broiler to high. Grease an 8 inch square casserole dish. Pour meat and vegetable mixture into the casserole dish. Spoon mashed potatoes evenly over the meat mixture. Sprinkle with paprika. Broil 6-8 inches from the heat until potatoes are evenly browned.