- 4
- 15 mins
- 40 mins
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, for a lighter version substitute vegetable or chicken broth
- Salt and freshly ground black pepper
- 1 tablespoon extra-virgin olive oil, 1 turn of the pan
- 1 3/4 pounds ground beef or ground lamb
- 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, eyeball it
- 1/2 cup frozen peas, a couple of handfuls
- 1 teaspoon sweet paprika
- 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.
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 minutes, stirring frequently.
In a second small skillet over medium heat cook butter and flour together 2 minutes.
Whisk in broth and Worcestershire sauce.
Thicken gravy 1 minute.
Add gravy to meat and vegetables.
Stir in peas.
In another bowl; combine sour cream, egg yolk and cream.
Add the cream mixture into potatoes and mash until potatoes are almost smooth.
Preheat 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 to 8 inches from the heat until potatoes are evenly browned.
Top casserole dish with chopped parsley and serve.