Fayla's Fabulous Food Calendar

Shepherd’s Pie

(To save a lot of time, I use leftover mashed potatoes from the 9th….just need to add sour cream, egg & half & half) (So if you know you are going to make this recipe on the 10th, make sure to double potatoes on the 9th)

Ingredients
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 (I use ½ & ½)
Salt & black pepper
1 tablespoon oil, 1 turn of the pan
1 3/4 pounds ground beef OR TURKEY (I use Turkey)
3 carrots, peeled and chopped
1 onion, chopped
2 tablespoons butter
2 tablespoons all-purpose flour
1 cup beef stock or broth
2 teaspoons Worcestershire
1 cup frozen peas
1 teaspoon sweet paprika
2 tablespoons dried parsley flakes

Directions
Boil potatoes in salted water until tender, about 12 minutes. Drain potatoes & pour them into a bowl. Combine sour cream, egg yolk & cream. Add the cream mixture into potatoes & 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 turkey. Season meat with salt & pepper. Brown & crumble meat for 3 or 4 minutes. Add chopped carrots & onion to the meat. Cook veggies with meat 5 minutes, stirring frequently. In a second small skillet over medium heat cook butter & flour together 2 minutes. Whisk in broth & Worcestershire sauce. Thicken gravy 1 minute. Add gravy to meat & vegetables. Stir in peas.
Preheat broiler to high. Fill a small rectangular casserole with meat & vegetable mixture. Spoon potatoes over meat evenly. Top potatoes with paprika & broil 6 to 8 inches from the heat until potatoes are evenly browned. Top casserole dish with chopped parsley and serve.