30 Minute shepard's pie

(from Rachel Ray's website. Very yummy, make sure you drain the fat from the meat though. You can also use fake potatoes if you are in a pinch. if you want a little more flavor add more worch. sauce.)

2 lbs potatoes peeled and cubed
2 T. sour cream
1 large egg yolk
1/2 cup cream
salt and pepper
1 T. extra virgin olive oil
1 3/4 lbs ground beef or lamb
1 carrot peeled and chopped
1 onion chopped
2 T. Butter
2 T flour
1 C. beef stock or broth
2 t. Worcestershire sauce
1/2 C. frozen peas
1 t. paprika
2 T chopped fresh parsley leaves

Boil potatoes in salted water until tender, about 12 min. 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 min. stirring frequently. In a second small skillet over medium heat cook bitter and flour together 2 min. Whisk in broth and Worcestershire sauce. Thicken gravy 1 min. add gravy to meat and vegetables. Stir in peas.

Preheat broiler to high. Fill a small rectangular casserole with meat and veggies 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.

*Heather