I am all about cooking for the seasons. I just naturally tend to do more light, fresh foods in the summer and hearty, warm soups, stews and casseroles in the fall and winter. Yum! Since I am getting on the Fall bandwagon here I have been yearning to make some of these.
(Side note- I have also recently been a HUGE fan of cooking 2 casseroles and freezing 1! SO great to be able to pull out an already home cooked meal with ease on a busy night!)
I wanted to try a Shepherd’s Pie so I got this recipe from my friend Curry who made it from Rachael Ray. It’s “English Food” so just the way it rolls, it was a little more bland than I would choose… But I added in some yummy spice ideas for you and for the next time I make it! Enjoy!
- 2 pounds potatoes, such as russet, peeled and cubed
- 2 tablespoons sour cream (softened cream cheese)
- 1 large egg yolk
- 1/2 cup cream, fat-free half and half or chicken broth
- 1 T. salt
- 2 t. black pepper
- 1 tablespoon extra-virgin olive oil
- 1 3/4 pounds ground beef, ground turkey or ground lamb
- handful of chopped baby carrots
- 1 onion, chopped
- 1/2 yellow pepper, chopped
- 1 green pepper, chopped
- 3 green onions, chopped
- 1/2 T. basil
- 1/2 T. oregano
- 1/2 T. rosemary
- 1/2 T. thyme
- 1/2 cup frozen peas (optional)
- 1 teaspoon sweet paprika
- 2 tablespoons chopped fresh parsley leaves (if desired)
- handful of cheddar cheese
- 4 tablespoons butter (1/2 of a stick)
- 4 tablespoons all-purpose flour
- 2 cup beef stock or broth
- 4 teaspoons Worcestershire
- salt and pepper
- Paprika, other spices to taste
1. Boil potatoes in water for about 12 minutes. Stick a fork in a potato – when its tender, it’s ready!
2. While potatoes boil, preheat a large skillet over medium high heat. Pour oil into pan and let it heat. Season meat with salt and pepper. Brown meat. If the meat is fatty, spoon away some of the drippings. Add chopped carrot and onion to the meat. Cook veggies with meat 5 minutes, stirring frequently.
3. When potatoes are done, drain them. Put potatoes in a bowl and mash a bit. Combine sour cream, egg yolk and cream in a small bowl or liquid measuring cup. Add the cream mixture into potatoes and mash until potatoes are almost smooth. Set aside.
4. 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 (if desired).
5. Fill a 8×8 pyrex dish with meat and vegetable mixture. Spoon potatoes over meat evenly. Top potatoes with paprika and cheese. Broil 6 to 8 inches from the heat until potatoes are evenly browned. (When you broil make sure to keep the oven door open and DO NOT WALK AWAY!!! Whatever you do – KEEP WATCHING.) You’ll want to take it out when it is browned and the cheese is bubbling to your likeness.