Shepard’s Pie

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3 lg potatoes, peeled and cubed
1/2c. sour cream or softened cream cheese
1 large egg
Salt and freshly ground black pepper
1 tablespoon extra-virgin olive oil
1 3/4 pounds ground beef
1 carrot, peeled, quartered and sliced
1 med. onion, chopped
1 lg. garlic clove, minced
4 mushrooms, 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 sweet paprika
1/2 c. shredded Cheddar cheese
2 tablespoons chopped fresh parsley leaves

Boil potatoes in salted water until tender, about 12 minutes.
While potatoes boil, preheat a large skillet over medium high heat. Add oil to hot pan with beef . Season meat with salt and pepper. Brown  meat for 3 or 4 minutes. When meat has lost most of its color, add chopped carrot, mushrooms, garlic and onion to the meat. Cover and cook veggies with meat 5 minutes, stirring frequently. Remove lid and stir in peas, paprika and parsley. In a second small skillet over medium heat cook butter and flour together 2 minutes. Whisk in broth and Worcestershire sauce. ( I use Knorr Beef paste so I added a tsp or so of that to a cup of water instead) Thicken gravy 1 minute. Add gravy to meat and vegetables.

Drain potatoes and pour them into a bowl. Mix sour cream and egg together.  Add the sour cream and egg mixture into potatoes and mash until potatoes are almost smooth.

Preheat oven to 450 degrees. Fill a small rectangular casserole with meat and vegetable mixture. Spoon potatoes over meat evenly. Top potatoes with cheese and bake until potatoes are evenly browned. Top casserole dish with more chopped parsley and serve.

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Shepard’s Pie

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