Shepherd’s Pie

Ingredients
2 pounds potatoes, such as russet, peeled and cubed ($.37)
2 tablespoons sour cream (~$0.15)
1 large egg yolk ($0.12)
1/2 cup milk ($0.13)
Salt and freshly ground black pepper
1 1/2 pounds ground beef ($2.23)
1 carrot, peeled and chopped (~$0.20)
1 small yellow onion, chopped (~$0.30)
2 tablespoons butter (~$0.08)
2 tablespoons all-purpose flour ($0.05)
1 cup beef broth from bouillon cube (~$0.14)
2 teaspoons Worcestershire ($0.05)
1/2 cup frozen peas ($0.25)
1 teaspoon sweet paprika ($0.05)
1 tablespoon dried parsley ($0.05)

TOTAL: $4.17

Directions
Boil potatoes in salted water until tender, about 12 minutes. Drain potatoes and pour them into a bowl. Combine sour cream, egg yolk and milk. Add the milk mixture into potatoes and mash until potatoes are almost smooth.

While potatoes boil, preheat a large skillet over medium high heat. Add oil to hot pan with beef or lamb. Season meat with salt and pepper. Brown and crumble meat for 3 or 4 minutes. Spoon away some of the drippings. Add chopped carrot and onion to the meat. Cook veggies with meat 5 minutes, stirring frequently. In a second small skillet over medium heat cook butter and flour together 2 minutes. Whisk in broth and Worcestershire sauce. Thicken gravy 1 minute. Add gravy to meat and vegetables. Stir in peas.

Preheat broiler to high. Fill a small rectangular casserole with meat and vegetable mixture. Spoon potatoes over meat evenly. Top potatoes with paprika and broil 6 to 8 inches from the heat until potatoes are evenly browned. Top casserole dish with parsley and serve.

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1 Comment

  1. Hollis said,

    April 24, 2009 at 9:00 pm

    If you’re lazy like i am, don’t even bother peeling the potatoes and make “smashed” potato topping instead of the traditional mashed. The peels are good for you, anyway, right?

    Also: Again with you ruling for not using a packet of brown gravy mix and instead making it the yummy, healthier old-fashioned way.


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