Ingredients :
- 2 pounds potatoes, peeled and cubed
- 2 tablespoons sour cream or softened cream cheese
- 1 large egg yolk
- 1/2 cup cream, for a lighter version substitute vegetable or chicken broth
- Salt and freshly ground black pepper
- 1 tablespoon extra-virgin olive oil
- 1 3/4 pounds ground beef or ground lamb
- 1 carrot, peeled and chopped
- 1 onion, chopped
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 cup beef stock or broth
- 2 teaspoons Worcestershire, eyeball it
- 1/2 cup frozen peas, a couple of handfuls
- 1 teaspoon sweet paprika
- 2 tablespoons chopped fresh parsley leaves
Directions :
- 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.
- While potatoes boil, preheat a large skillet over medium high heat. Add oil to hot pan with beef. 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 and corn.
- 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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