Zutaten für 30 Minute Shepherd's Pie
- 2 lbs potatoes
- 1/2 cup sour cream
- 1 egg yolk
- 1/4 cup heavy cream
- 1 tbsp extra virgin olive oil
- 1 lb ground beef
- 1 large carrot
- 1/2 large onion
- 2 tbsp butter
- 2 tbsp all-purpose flour
- 1 1/2 cups beef stock
- 1 tbsp Worcestershire sauce
- 1 cup frozen peas
- 1/2 tsp sweet paprika
- 1/4 cup fresh parsley leaves
- to taste salt
- to taste freshly ground black pepper
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Zubereitung von 30 Minute Shepherd's Pie
- Preheat oven to 400°F (200°C).
- Boil potatoes in salted water until tender (about 12-15 minutes). Drain and return to the pot.
- While potatoes boil, brown ground meat in olive oil over medium-high heat. Season with salt and pepper. Crumble and cook for 3-4 minutes.
- Add carrots and onions to the meat; cook until softened, about 5 minutes.
- In a small bowl, whisk together sour cream, egg yolk, and heavy cream.
- Add the cream mixture to the potatoes. Mash until almost smooth.
- In a separate small skillet, melt butter over medium heat. Whisk in flour and cook for 2 minutes.
- Gradually whisk in broth and Worcestershire sauce. Bring to a simmer and cook for 1 minute, or until thickened.
- Stir gravy into the meat and vegetable mixture. Add frozen peas.
- Transfer meat mixture to a small rectangular casserole dish.
- Spoon mashed potatoes evenly over the meat mixture.
- Sprinkle paprika over the top.
- Bake for 20-25 minutes, or until potatoes are golden brown and heated through.
- Garnish with fresh parsley and serve immediately.
Nutrition Information (Approximate per serving)
Sodium
20 g
Sugar
20g
Fat
114g
Carbs
17g
