- 4
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
- Salt and freshly ground black pepper
- 1 tablespoon extra-virgin olive oil1 3/4 pounds ground beef
- 2 carrots, peeled and chopped
- 1 onion, chopped
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 cup beef stock or broth
- 1 tablespoon tomato paste
- 2 teaspoons Worcestershire, eyeball it
- 1/2 cup frozen peas
- 1/2 cup frozen corn
- 1 teaspoon sweet paprika
- 2 teaspoons fresh rosemary chopped
- 1 teaspoon fresh thyme chopped
- 2 tablespoons chopped fresh parsley leaves
Preparation
Step 1
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 the potatoes are cooking, prepare the filling. Place the canola oil into a 12-inch saute pan and set over medium high heat. Once the oil shimmers, add the onion and carrots and saute just until they begin to take on color, approximately 3 to 4 minutes. Add the garlic and stir to combine. Add the lamb, salt and pepper and cook until browned and cooked through, approximately 3 minutes. Sprinkle the meat with the flour and toss to coat, continuing to cook for another minute. Add the tomato paste, chicken broth, Worcestershire, rosemary, thyme, and stir to combine. Bring to a boil, reduce the heat to low, cover and simmer slowly 10 to 12 minutes or until the sauce is thickened slightly. Stir in peas and corn.
Preheat oven to 400 degrees. Fill a small rectangular casserole with meat and vegetable mixture. Spoon potatoes over meat evenly. Top potatoes with paprika and baked 25 minutes until potatoes are evenly browned. Top casserole dish with chopped parsley and serve.