Thursday, June 3, 2010
Note: Organic ingredients are recommended...
2 pounds potatoes, such as russet, peeled and cubed
2 tablespoons sour cream or softened cream cheese
1 large egg yolk
1/2 cup vegetable or chicken broth
salt and freshly ground black pepper
1 tablespoon extra-virgin olive oil, 1 turn of the pan
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 green peas, a couple of handfuls
1 teaspoon sweet paprika
2 tablespoons chopped fresh parsley leaves
Boil potatoes in salted water until tender, about 12 minutes.
Drain potatoes and pour them into a bowl.
Combine sour cream, egg yolk and vegetable or chicken broth.
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 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.
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.