This recipe is by Rachael Ray w/ modification by Stacy. Original recipe is available
here.
The recipe below is for an
8x8in casserole dish and
serves 4.
For a
9x13in (3 quart) dish double the recipe and it will
serve 8.
Ingredients
- 2 pounds of potatoes (such as russet) peeled and cubed
- 2 Tbsp sour cream or softened cream cheese
- 1 large egg yolk
- 1/2 cup chicken broth
- Salt and freshly ground black pepper
- 1 Tbsp extra-virgin olive oil to coat pan
- 1 3/4 pounds ground beef or ground lamb
- 1 carrot, peeled and chopped
- 1 onion, chopped
- 2 Tbsp butter
- 2 Tbsp all-purpose flour
- 1 cup beef stock or broth
- 2 teaspoons Worcestershire
- 1/2 cup frozen peas
- 1 teaspoon sweet paprika
- 2 Tbsp chopped fresh parsley leaves (optional)
Steps
(1) Boil potatoes in salted water until tender, about 12 mins.
(2) While boiling potatoes:
- Cook meat and vegetables
- Preheat large skillet over med high heat. Add oil to hot pan with meat.
- Season meat with salt and pepper.
- Brown and crumble meat for 3 or 4 mins (if meat is fatty, spoon away some of the drippings).
- Add chopped carrot and onion to the meat. Cook veggies with meat 5 mins, stirring frequently.
- Cook gravy
- In a second small skillet over med heat cook butter w/ flour 2 mins.
- Whisk in broth and Worcestershire sauce.
- Thicken gravy 1 min.
- Add gravy to meat and veggies
- Stir in peas
(3) Drain potatoes and pour them into a bowl.
(4) In a separate bowl, combine sour cream, egg yolk and cream.
(5) Add cream mixture to potatoes and mash until potatoes are almost smooth.
(6) Put it in the oven
- Preheat broiler to high.
- Fill a small rectangular casserole with meat and veggie mix.
- Spoon potatoes over meat evenly.
- Top potatoes with paprika and broil 6 to 8 inches from heat until potatoes are evenly browned.