shepards Pie

I was in whole foods today and I bought some for lunch. It was sooooo good!!!

Any one have a recipe?

30 Minute Shepherd's Pie
Recipe courtesy Rachael Ray


Recipe Summary
Prep Time: 15 minutes Cook Time: 25 minutes
Yield: 4 servings
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 lamb
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


Boil potatoes in salted water until tender, about 12 minutes. Drain potatoes and pour them into a bowl. Combine sour cream, egg yolk and cream. Add the cream mixture into potatoes and mash until potatoes are almost smooth.
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. Add chopped carrot and onion to the meat. Cook veggies with meat 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. Add gravy to meat and vegetables. Stir in peas.

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. Top casserole dish with chopped parsley and serve.



Episode#: TM1C19

Copyright © 2003 Television Food Network, G.P., All Rights Reserved

Thanks Kathy.

Here's another

1 pound lean ground beef or lamb
1 tablespoon vegetable oil
1 clove garlic, chopped
2 shallots, sliced
1 medium onion, chopped
2 tablespoons flour
1 teaspoon salt
1 teaspoon ground black pepper
1 cup beef or chicken broth
1 tablespoon tomato paste
2 tablespoons parsley, chopped
1 cup green peas, frozen are better than canned
1 quart mashed potatoes (see below for that recipe)
8 tablespoons grated cheddar cheese

Make your favorite mashed potatoes and keep them warm. Grate the cheese and pre-heat the oven to 400 degrees F.

In a hot skillet, add the vegetable oil, then brown the meat with the garlic, shallots and onions. When browned and the vegetables are tender, add the salt, pepper and flour. Cook for 3-4 minutes over medium heat, stirring often. Add the tomato paste, beef or chicken broth and cook until the mixture becomes thick and creamy. (If you like a thinner sauce just add a little more broth). Now add the peas, (Other vegetable combinations if you like) and parsley. Taste the mixture and add more salt and pepper if you like. Place in a casserole dish and top evenly with the warm mashed potatoes and grated cheese. Bake for twenty minutes or until golden brown.
Serves: about 4

**Mashed potatoes: I take about 5 or 6 potatoes, peel & cut in half and place them in a saucepan and cover with water to fill the saucepan and about 1' - 2' above the potatos. Place saucepan on stovetop and heat to a boil. Keep it between a simmer and a boil (you can put top on saucepan but tilt it a bit so the steam comes out. Keep it that way for about 15 minutes. You can check for doneness with a fork or sharp knife. Stick a few potatoes with fork or knife. If they are soft and you can pierce them easily they are done. If it's hard to pierce let them boil/simmer for 5 mins more and repeat until done. Then put in about 1/2 cup butter or margarine and 1 cup milk or half and half and mash up with a potato masher. I usually eyeball how much more butter and milk I need at this point. If you think it needs more add a bit more and mash until you like the consistency.