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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 4 |
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From Rachael Ray. I love this recipe it's so easy and delicious. Ingredients:
2 lbs potatoes, such as russet, peeled and cubed |
2 tablespoons sour cream or 2 tablespoons softened cream cheese |
1 large egg yolk |
1/2 cup cream (for a lighter version substitute vegetable or chicken broth) |
1 tablespoon extra virgin olive oil, 1 turn of the pan |
1 3/4 lbs ground beef or 1 3/4 lbs ground lamb |
1 carrot, peeled and chopped |
1 onion, chopped |
2 tablespoons butter |
2 tablespoons all-purpose flour |
1 cup beef stock or 1 cup broth |
2 teaspoons worcestershire sauce, eyeball it |
1/2 cup frozen peas, a couple of handfuls |
1 teaspoon sweet paprika |
2 tablespoons chopped fresh parsley leaves |
Directions:
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.
2. 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.
3. 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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