Shepherd's Pie

 My brother, his wife, and stepson were visiting last weekend and this seemed like a great choice for an easy dinner.  This recipe has meat, veggies and potatoes in one dish.  We had some Double Gloucester cheese left over so I used that for the topping, but usually I use sharp cheddar. This is adapted from a Rachael Ray 30 minute meal.  The kids didn't love it but the adults did, and it was even better paired with a Guinness!

Shepherd's Pie:
adapted from Rachael Ray
click here for printable version



2 pounds potatoes, peeled and cubed
2 tablespoons sour cream or cream cheese
1 egg yolk
1/2 cup 1/2 & 1/2
1 tablespoon olive oil
1.75 pounds ground beef
1 carrot, peeled and diced
1 onion,chopped
2 tablespoons butter
2 tablespoons flour
1 cup beef broth
2 teaspoons Worcestershire
1/2 cup frozen peas
8 ounces cheddar cheese, grated
1 1/2 teaspoons pepper
1 1/2 teaspoons salt

Boil potatoes in salted water until tender, about 12 minutes.  Drain potatoes and put them in a bowl.  Combine sour cream or cream cheese, egg yolk and cream.  Add mixture to the potatoes and mash until almost smooth.
While the potatoes are boiling, preheat a large skillet over medium high heat.  Add the olive oil (if using lean meat, if using ground chuck you don't need the oil.)  Season the meat with the salt and pepper.  Brown meat for about 4 minutes.
Add the carrot and onion to the meat.  Cook meat with veggies for about 5 minutes, stirring frequently.
In a second small skillet over medium heat, cook the butter and flour together for 2 minutes.  Whisk in the broth and Worcestershire sauce.  Thicken gravy 1 minute.  Add to the meat and vegetables, stir in the peas.
Fill a small rectangular casserole with the mixture.

Preheat the broiler to high.
Spoon the potatoes over the meat evenly.  Add grated cheddar cheese and broil until bubbly.