- 2 pounds taters, for example russet, peeled and cubed
- two tablespoons sour cream or softened cream cheese
- 1 large egg yolk
- 1/2 cup cream, for any lighter version substitute vegetable or chicken broth
- Salt and freshly ground pepper
- 1 tablespoon extra-virgin essential olive oil, 1 turn from the pan
- 1 3/4 pounds hamburger or ground lamb
- 1 carrot, peeled and chopped
- 1 onion, chopped
- two tablespoons butter
- two tablespoons all-purpose flour
- 1 cup beef stock or broth
- 2 teaspoons Worcestershire, eyeball it
- 1/2 cup frozen peas, a few handfuls
- 1 teaspoon sweet paprika
- two tablespoons chopped fresh parsley leaves
Boil taters in salted water until tender, about 12 minutes. Drain taters and pour them right into a bowl. Combine sour cream, egg yolk and cream. Add some cream mixture into taters and mash until taters are nearly smooth.
While taters boil, preheat a sizable skillet over medium high temperature. Add oil to hot pan with beef or lamb. Season meat with pepper and salt. Brown and crumble meat for three or four minutes. If you work with lamb and also the pan is fatty, spoon away a few of the drippings. Add chopped carrot and onion towards the meat. Prepare veggies with meat a few minutes, stirring frequently. Inside a second small skillet over medium heat prepare butter and flour together 2 minutes. Whisk in broth and Worcestershire sauce. Thicken gravy one minute. Add gravy to meat and vegetables. Stir in peas.
Preheat broiler to high. Fill a little rectangular casserole with meat and vegetable mixture. Spoon taters over meat evenly. Top taters with paprika and broil six to eight inches in the heat until taters are evenly browned. Top casserole dish with chopped parsley and serve.
Recipe thanks to Rachael Ray