Sheperdâ€™s pie otherwise known as cottage pie is a meat casserole made with ground meat and vegetables. You can even use leftover meat for this dish to give it a complete makeover. It can be eaten as is or with bread.
2 pounds potatoes, 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
2 tablespoons extra-virgin olive oil
1 3/4 pounds ground beef or ground lamb
1-2 cups vegetables – chopped carrots, corn, peas (the frozen packs are fine too)
1 onion, chopped
3 cloves garlic
5 tablespoons butter
2 tablespoons all-purpose flour
1 cup beef stock or broth
2 teaspoons Worcestershire
1 teaspoon sweet paprika
1 cup grated/shredded cheese (Monterey jack or cheddar)
2 tablespoons chopped fresh parsley leaves
Boil the potatoes in salted water for 15 minutes or until they are tender. Drain the water and place the potatoes in a bowl. Mash the potatoes until smooth. Add 3 tablespoons butter, egg and sour cream. Set aside.
In a pan, heat the olive oil and sautÃ© the garlic and onion for 2 minutes or until slightly brown. Add the meat and fry for 5 minutes until it is browned. Spoon away excess fat if needed. Season it with salt and pepper. Mix in the vegetables and stir-fry for around 5-8 minutes or until they are cooked. If you are using fresh vegetables, add them according to cooking time. You can even add a little broth to cook the vegetables. Season the meat with paprika. Set aside.
In a smaller pan, cook the remaining butter, flour, broth and Worcestershire sauce. Stir constantly. Cook mixture for around 3 minutes or until it thickens. Combine the meat and the gravy.
Transfer the beef mixture in a baking dish. Top it with mashed potatoes and grated cheese. Set the oven at 400 degrees and cook for 30 minutes or until the cheese and potato mixture becomes a little brown.Â Sprinkle with parsley and serve.
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