I was uploading some pictures off our camera that Hubby took while camping this last weekend and found the ones I had taken awhile back with the intention of blogging the recipe, but never got around to. Now that I have a free minute (and a minute is probably all I have) I decided to do it.
Start by boiling potatoes in salted water until tender, about 10 to 12 minutes. Drain potatoes and place them in a bowl. Combine the sour cream, egg yolk and cream and add to potatoes and mash until potatoes are almost smooth.
While potatoes are cooking, preheat a large skillet over medium high heat. Add oil to the pan and add in ground beef or lamb. (Traditionally, Shepherd's Pie is made with lamb, but I always use beef because it's what we have). Season the meat with salt and pepper. Brown and crumble meat for 3 or 4 minutes. Add chopped carrot and onion to the meat.
|I didn't have an onion this time, so that's why it's not in there.|
Cook veggies with meat 5 minutes, stirring frequently.
Top potatoes with paprika and broil 6 to 8 inches from the heat until potatoes are evenly browned.
I didn't get a picture before everyone started dishing up, but I'm planning on making this for dinner tonight so hopefully I can remember to take a picture of it before it's all gone! Hope you enjoy!
- 2 pounds potatoes, any kind, peeled and cubed
- 2 tablespoons sour cream
- 1 large egg yolk
- 1/2 cup cream
- 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
- 1/2 cup frozen peas
- 1 teaspoon paprika