30 Minute Shepherd's Pie
Originally, shepherd’s pie was used for leftover pot roast and they put it with kidneys, well I’ll need anything. But I don’t kidneys are as popular today as they might have been. Some years ago in the British isle, so I just use the ground beef or you could use ground lamb too. The smaller you chop the veggies, the quicker they’re going to cook. I don’t use frozen carrots for this, for a couple of reasons. You either going to add a little too much liquids to the pan and I like that all-day-cooked taste even though we’re doing it quick. Then you give this a quick chop, get that in there. See, when you work right next to the stove like this, big time saver.
Now the potatoes that I use on top of this, they’re really tasty and they brown up really nice because I’m going to put our little egg yolk in them. So you can actually separate this meal out. You can use it as a topper for this but it also makes a great side dish just when you’re making steaks. I’m going to season this up now, we’ll salt and pepper. Two tablespoons I needed the butter, into the pan and a couple of tablespoons of flour. Literally, take a big spoon.
You want the flour and the butter to cook together so you don’t have a raw flour taste. Now this gravy is wonderful, you put on everything. Put it on steaks, I eat a lot of burgers with no buns these days. It’s great on that sautéed mushrooms and onions. So you just put your flour and your butter together and then you’re going to whisk in one cup of beef stock. And then instead of using those gravy colored gravy like super condensed bouillon things that are just really salty. I don’t personally care to use them too much. I add Worcestershire sauce for quick pan gravy like this. Adds a little color and it’s very yummy.
Add the peas to my ground beef mixture; couple of handfuls will do you, about a half cup. If you don’t like peas, yes you can leave them out. Now the gravy’s going to go right in here, pour this over this. Mix that all together. And I’m going to put this into this, this big piece of meat. I’m going to get into my casserole here. Now I want the topping to brown up a little bit. So I’m going to mix some sour cream and a little bit of heavy cream or you could just half and half, whatever you got in the fridge together with an egg yolk so that it browns up a little bit underneath the broiler. Couple of scoopfuls of my sour cream, just eyeball it. You could also use softened cream cheese, about a half cup of milk or cream or half and half. Mix that together and then we’re going to add the egg yolk to that, that’s the egg yolk doesn’t cook when I added to the hot potatoes. Just need the yolk here, you want a large egg. Separate that guy out into the garbage bowl. Add that to there.
This is so much quicker than the original shepherd’s pie because shepherd’s pie was designed to use up the pot roast; you have to make the pot roast first. Then traditionally, was combined with kidneys. But this dish I designed to go more in keeping with what people like to eat today. Any ingredients you can find right in the regular grocery store. I’m going to scrape all that out there. Got my masher, keep those going. Hit this out of here and onto there. Ground beef, fresh potatoes and because we cooked all these components separately and they’re fully cooked, all that’s left to do now is to brown the potatoes and cook up the little bit of the egg it’s in there with them.
You just smooth it out nice and pretty and then I put just a little paprika on it. Drag that down, keep it about six to eight inches away from the broiler until it’s just golden all over the top.
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