Ingredients: |
Ingredients: 2 lbs. potatoes, peeled and cubed 2 tbsp. sour cream or softened cream cheese 1 large egg yolk 1/2 c. cream (for a lighter version substitute vegetable or chicken broth) Salt and pepper to taste 1 tbsp. olive oil 1 3/4 lbs. ground beef 1 carrot, peeled and chopped 1 onion, chopped 2 tbsp. butter 2 tbsp. flour 1 c. beef stock or broth 2 tsp. Worcestershire sauce 1/2 c. frozen peas (a couple of handfuls) 1 tsp. paprika 2 tbsp. chopped fresh parsley leaves (dried is fine)
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Directions: |
Directions:Boil potatoes in salted water until tender, about 12-15 minutes. Drain potatoes and pour them into a bowl. Combine sour cream, egg yolk and cream. Add the cream mixture into the potatoes and mash until potatoes are almost smooth. While potatoes boil, brown and crumble meat in a large skillet over medium high heat. Add chopped carrot and onon to the meat. Cook vegetables with meat 5 minutes, stirring frequently. In a second small skillet over medium heat cook butter and flour together about 2 minutes. Wisk in broth and Worcestershire sauce. Thicken gravy 1 minute and add to meat and vegetables. Stir in peas. Preheat broiler to high. Fill a small casserole dish with the meat and vegetable mixture. Spoon potatoes over meat evenly. Top potatoes with paprika and broil 6-8 inches from the heat until potatoes are evenly browned. Top casserole with chopped parsley, if desired, and serve. Makes 4 servings. |