Double R Rocks This One

I'm not a huge Rachael R fan, I mean her parents didn't even spell Rachel the good way, but her initial's are double R, which I do appreciate.... Anyway, I haven't made too many of her recipes, but I did make a great one tonight for dinner, her 30 minute Shepherd's Pie and it was awesome!

It was super simple to make, had healthy ingredients and was on the table in 30 minutes (obviously). This is one of those recipes that I could see being great for when we have kids and you want a quick weeknight meal. I simplified the recipe even more by using instant potatoes. I highly recommend giving this one a shot, it had great flavor from the gravy in it so it was moist and delicious with the vegetables cooked into the meat.

30 Minute Shepherd's Pie
Source: Food Network, Rachael Ray

Ingredients
2 pounds potatoes, such as russet, peeled and cubed
2 tablespoons sour cream or softened cream cheese
1 large egg yolk
1/2 cup cream, for a lighter version substitute vegetable or chicken broth
Instant Potatoes!

Salt and freshly ground black pepper
1 tablespoon extra-virgin olive oil, 1 turn of the pan
1 3/4 pounds ground beef or ground lamb
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, eyeball it
1/2 cup frozen peas, a couple of handfuls
1 teaspoon sweet paprika
2 tablespoons chopped fresh parsley leaves

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 cream. Add the cream 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. If you are using lamb and the pan is fatty, 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 chopped parsley and serve.