30 Minute Shepherd's Pie
As adapted from RachaelRay.com
- 2 pounds Russet potatoes, peeled and cubed (2 to 3 large potatoes)
- 1/2 cups low sodium chicken broth
- Salt and freshly ground black pepper
- 1 tablespoon extra virgin olive oil (EVOO)
- 1 3/4 pounds lean ground beef or turkey (I used turkey)
- 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 sauce (eyeball it)
- 1 zucchini cubed
- 1 squash cubed
- 1 teaspoon sweet paprika
- 2 tablespoons fresh parsley leaves, chopped
Boil potatoes in salted water until tender, about 12 minutes. Drain potatoes and pour them into a bowl. Combine chicken broth (add here whatever you normally do to mashed potatoes, I usually use mayonnaise and butter) and beat until smooth. Set aside.
While potatoes boil, pre-heat a large skillet over medium-high heat. Add EVOO to hot pan, about one turn of the pan, with beef or turkey. Season meat with salt and pepper. Brown and crumble meat for 3-4 minutes. Add chopped carrot and onion to the me
at. Add zucchini and squash. Cook veggies with meat for five minutes, stirring frequently.
In a second small skillet over medium heat cook butter and
flour together for two minutes. Whisk in beef broth and Worcestershire sauce. Thicken gravy, about one minute. Add gravy to meat and vegetables. (Add frozen peas here if you would like, I didn't have room for peas with the squash and zucchini).
Pre-heat broiler to high. Fill a small rectangular casserole with meat and vegetable mixture. Spoon potatoes over meat evenly. Top potatoes with paprika and
broil 6-8 inches from the heat until potatoes are evenly browned. Top casserole dish with chopped parsley and serve.