Shepherds Pie Recipe

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A delicious Shepherds Pie Recipe for 2.
Perfect comfort food from Rachel Ray.

This recipe is from her Big Orange Book Cookbook.

2 large or 4 medium Idaho potatoes, peeled & diced.
Salt
2 tsps. + 2 T. butter
4 T. sour cream
1/2 cup milk
6 T. chives or green onions, chopped
2 egg yolks
Dash of hot sauce
Black Pepper
1 and 1/3 lb. ground sirloin
2 bay leaves
2 cloves garlic, minced
1 medium onion, chopped
1/2 cup shredded carrots
2 celery stalks, chopped
2 T. all-purpose flour
1 cup beef stock
4 T. steak sauce
Handful of frozen peas
Paprika, for garnish

1. In medium stock pot, cover peeled & diced potatoes with water; bring to a boil, and cook until tender, about 12 to 15 minutes. Drain. Return to pot & mash with 2 tsps. butter, sour cream, milk, chives or green onions, egg yolks, hot sauce & season with salt & pepper to taste.

2. In a medium skillet, brown ground sirloin until completely cooked; crumble. Add garlic, onion, carrots, celery & bay leaves; cook until vegetables are tender.

3. In small saucepan, melt 2 T. butter; stir in flour, and cook for 30 seconds. Whisk in stock & steak sauce; stir until thickened.

4. Add sauce to ground meat & vegetables; stir in peas & heat through. Adjust seasonings. Remove bay leaves.

5. Place meat mixture in small casserole, top with mashed potatoes. Broil for 3 to 4 minutes & garnish with paprika.

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