Ingredients

The following ingredients have 7 Servings
  • 4 large russet potatoes
  • peeled and cut into ¾-inch cubes
  • Salt and pepper
  • 1 tablespoon olive oil
  • 3 tablespoons butter
  • 1 pound ground sirloin
  • 1 pound ground lamb
  • 1 small onion
  • finely chopped
  • 1 carrot
  • chopped
  • 1 stalk celery
  • finely chopped
  • 1 tablespoon Worcestershire sauce
  • 2 tablespoons fresh thyme leaves
  • chopped
  • 2 cloves garlic
  • chopped
  • 1 teaspoon ground caraway or whole caraway seeds
  • 1 teaspoon ground cumin
  • 2 tablespoons flour
  • ½ cup white wine or dry sherry
  • One 10.5-ounce can beef consommé
  • or 1 ½ cups beef or chicken stock
  • ¾ cup sour cream
  • ¼ cup fresh chives
  • chopped
  • 1 large egg yolk
  • About 8 ounces shredded Gruyere or white cheddar
  • ⅓ cup fresh flat-leaf parsley
  • finely chopped (handful)

Instruction

  • In a medium pot, cover the potatoes with cold water
  • Bring to a boil over high heat
  • Salt the water and reduce heat a bit to keep the water at a gentle boil
  • Cook the potatoes until tender when pierced with a knife, about 15 minutes
  • Meanwhile, heat a large cast-iron skillet over medium-high
  • Add the oil, one turn of the pan, and then add 1 tablespoon butter
  • When the butter melts, add the ground meat; cook, stirring often and breaking up the meat with a spoon, until brown, about 8 minutes
  • Season the meat with salt and pepper
  • Add the onion, carrot, celery, Worcestershire, thyme, garlic, caraway and cumin
  • Cook, stirring often, until vegetables soften, about 8 minutes
  • Stir in the flour
  • Add the wine and consommé and stir until thickened, about 1 minute
  • Reduce heat enough to maintain a simmer
  • Turn on the broiler
  • Drain the potatoes
  • Using a potato ricer or food mill, puree the potatoes back into the hot pot
  • Mix in the remaining 2 tablespoons butter, the sour cream, chives and egg yolk; season
  • Spread the potatoes over the meat and veggies in the skillet
  • Top with the cheese
  • Broil until the top is browned and the edges bubble, about 4 minutes
  • Top with parsley
  • Serve the pie directly from the skillet