Ingredients: |
Ingredients: 2 lbs. potatoes 2 Tbl. sour cream or softened cream cheese 1 large egg yolk 1/2 C cream or chicken broth
Salt and pepper 1 Tbl. olive oil, 1 turn of pan 1 3/4 lb. ground beef or ground lamb 1 carrot, peeled and chopped 1 onion, chopped 2 Tbl. butter 2 Tbl. all purpose flour 1 C beef stock or broth 2 tsp. Worcestershire sauce 1/2 C frozen peas, a couple of handfuls 1 tsp. sweet paprika 2 Tbl. chopped fresh parsley
|
Directions: |
Directions:Potatoes: Boil potatoes in salted water, about 12 minutes. Drain potatoes and pour them into a bowl. Combine sour cream, egg yolk and cream. Add cream mixture into potatoes and mash until 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 3-4 minutes. if meat is fatty, spoon away some of the drippings. Cook veggies and meat for 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 veggies. 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 6-8 inches from heat until potatoes are evenly browned.
Top with chopped parsley and serve. |