Ingredients:
- 2 pounds russet potatoes, peeled and cubed
- 2 tablespoons softened cream cheese
- 1/2 cup cream, for a lighter version substitute beef or vegetable broth
- Salt and freshly ground black pepper
- 1 pound ground beef
- 1 carrot, peeled and chopped
- 1 onion, 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
- 2 tablespoons chopped fresh parsley leaves
Directions:
1. Boil potatoes in salted water until tender, about 12 minutes. Drain potatoes and pour them back into the pan. Add cream cheese and cream or broth and mash until potatoes are almost smooth.
2. While potatoes boil, preheat a large skillet over medium high heat and add ground beef. Season meat with salt and pepper. Brown and crumble meat for 3 or 4 minutes. Add chopped carrot and onion to the meat and season with a pinch of salt and pepper. 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.
3. Preheat broiler to high. Fill a small flameproof rectangular casserole with meat and vegetable mixture. Spoon potatoes over meat evenly. Top potatoes with paprika and broil until potatoes are evenly browned, about 5 minutes. Top casserole dish with chopped parsley and serve.
*Recipe adapted from Rachael Ray’s “30 minutes Shepherd’s Pie”.
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