Ingredients
- 2 pounds potatoes, such as russet, peeled and cubed
- Salt and freshly ground black pepper
- 1 tbsp extra-virgin olive oil
- 1 3/4 pounds ground sirloin
- 1 carrot, peeled and chopped
- 1 onion, chopped
- 2 tbsp butter
- 2 tbsp all-purpose flour
- 1 cup beef broth
- 2 tsp Worcestershire sauce
- 1/2 cup frozen peas
- 2 tbsp sour cream, or softened cream cheese
- 1 large egg yolk
- 1/2 cup cream (vegetable or chicken broth may be substituted)
- 1 tsp sweet paprika
- 2 tbsp chopped parsley
Preparation
Step 1
1. In a large pot, boil potatoes in salted water until tender, about 12 minutes.
2. While potatoes boil, heat a large skillet over medium-high heat. Add oil to hot pan, then beef or lamb. Season with salt and pepper. Brown and crumble meat for 3 or 4 minutes. If you are using lamb and there's a lot of fat, sppon away some of the drippings. Add carrot and onion; cook 5 minutes, stirring frequently. In a second small skillet over medium heat, cook butter and flour together, 2 minutes. Whisk in broth and Worcestershire. Cook to thicken gravy 1 minute. Add gravy to meat mixture. Stir in peas.
3. Drain potatoes and pour them into a bowl. Combine sour cream, egg yolk, and cream. Pour the cream mixture into potatoes and mash with a masher until potatoes are almost smooth.
4. Preheat broiler to high. Fill a small rectangular casserole with meat and vegetable mixture. Spoon potatoes evenly over the meat. Top potatoes with paprika and broil 6 to 8 inhches from the heat until evenly browned, about 2 to 3 minutes. Sprinkle with some chopped parsley and serve.
Notes: This was really very good. Left out carrot (didn't have any), added corn, used lowfat half and half instead of cream. 30 minutes my ass.