SHEPHERD'S PIE

Courtesy from Michel

INGREDIENTS

1 kg potatoes, peeled and cubed
2 tbs sour cream
1 large egg yolk
1/2 cup beef stock
Salt and freshly ground black pepper
1 tbs extra-virgin olive oil
800 g ground beef or ground lamb
1 carrot, peeled and chopped
1 onion, chopped
1/2 cup frozen peas
2 tbs butter 2 tbs flour 1
cup beef stock2 tsp
Worcestershire1 tsp sweet paprika
2 tbs chopped parsley

A) Boil potatoes in salted water until tender, about 12 minutes.

B) Drain potatoes and pour them into a bowl.

C) Combine sour cream, egg yolk and beef stock.

D) Add the cream mixture & butter into potatoes and mash until potatoes are almost smooth.

E) While potatoes boil, preheat a large skillet over medium high heat. Add oil to hot pan with ground beef or lamb.

F) Season meat with salt and pepper.Brown and crumble meat for 3 or 4 minutes. If you are using lamb and the pan is fatty, spoon away some of the drippings.

G) Add chopped carrot and onion to the meat. Cook veggies with meat 5 minutes, stirring frequently.

H) In a second small skillet over medium heat cook butter and flour together 2 minutes.

I) Whisk in broth and Worcestershire sauce. Thicken gravy 1 minute.

J) Add gravy to meat and vegetables. Stir in peas.

K) Preheat oven 400C.

L) Fill a small rectangular casserole with meat and vegetable mixture.

M) Spoon potatoes over meat evenly.

N) Bake for 30 minutes.

O) Top casserole dish with chopped parsley and serve.