Rachel Ray's 30 Minute Shepherd's Pie

2 lbs. potatoes, peeled and cubed
2 T sour cream or softened cream cheese
1 large egg yold
1/2 C cream or chicken broth
salt and pepper
1 T E.V.O.O.
1 1/2 lbs. ground beef
1 carrot, peeled and chopped
1 onion, chopped
2 T butter
2 T flour
1 C beef broth
2 t Worcestershire sauce
1/2 C frozen peas
1 t paprika, if desired

Boil potatoes in salted water until tender, about 12 minutes. Drain potatoes and pour them into a bow. Combine sour cream, egg yolk, and cream. Add the cream mixture into potatoes and mash until potatoes are almost smooth.
While pots. boil, preheat large skillet over medium high heat. Add oil to hot pan with beef. Season meat with s & p. Brown meat for 3 to 4 minutes then add chopped carrot and onion. Continue browning meat and cooking vegies, stirring frequently.
In another smaller skillet, cook butter and flour together for 2 minutes, over medium heat. Whisk in broth and Worcestershire sauce. Thicken gravy 1 minute. Add gravy to meat/vegie mixture. Stir in peas.
Preheat broiler to high. Fill an 8x8 casserole with the meat mixture. Spoon potatoes over meat evenly. Sprinkle with paprika and broil 6-8 inches from the heat until pots are browned.

This recipe can be made ahead of time and reheated in the oven. You can make it even easier by using instant mash potatoes (potato pearls) and leaving out the egg and cream cheese. No need for broiler.

Kim Eastman