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Ingredients
- POTATO TOPPING:
- 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
- FILLING:
- 1 tablespoon extra-virgin olive oil
- 1 3/4 pounds ground beef and ground lamb, mixed
- 1 - 2 carrots, peeled and chopped
- 1 onion, chopped
- 2 tablespoon tomato paste
- GRAVY:
- 2 tablespoons butter
- 4 tablespoons all-purpose flour
- 2 cups beef stock or broth
- 1/2 to 3/4 cup ketchup
- 4 teaspoons Worcestershire
- 1/2 cup frozen peas
- 1/2 cup frozen corn
- 1 teaspoon sweet paprika
- 2 tablespoons chopped fresh parsley leaves
Details
Servings 4
Adapted from keyingredient.com
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 potatoes boil, preheat a large skillet over medium high heat. Add oil to hot pan with beef and 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, tomato paste, ketchup and Worcestershire sauce. Thicken gravy 1 minute. Add gravy to meat and vegetables. Stir in peas and corn.
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.
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