Ingredients Jump to Instructions ↓

  1. 2 pounds potatoes, such as russet, peeled and cubed

  2. 2 tablespoons sour cream or softened cream cheese

  3. 1 large egg yolk

  4. 1/2 cup cream, for a lighter version substitute vegetable or chicken broth Salt and freshly ground black pepper

  5. 1 tablespoon extra-virgin olive oil,

  6. 1 turn of the pan

  7. 1 3/4 pounds ground beef or ground lamb

  8. 1 carrot, peeled and chopped

  9. 1 onion, chopped

  10. 2 tablespoons butter

  11. 2 tablespoons all-purpose flour

  12. 1 cup beef stock or broth

  13. 2 teaspoons Worcestershire, eyeball it

  14. 1/2 cup frozen peas, a couple of handfuls

  15. 1 teaspoon sweet paprika

  16. 2 tablespoons chopped fresh parsley leaves

Instructions Jump to Ingredients ↑

  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 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. 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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