Ingredients
The following ingredients have 4 Servings
- 2 lbs. yellow potatoes, peeled and cubed
- 2 tablespoons sour cream or softened cream cheese
- 1/2 cup heavy cream or milk
- Salt and freshly ground black pepper
- 1/2 teaspoon extra-virgin olive oil
- 1-3/4 pounds ground beef
- 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 sauce
- 1/2 cup frozen peas
- Pinch of sweet paprika
- 1/2 teaspoon chopped fresh parsley leaves
Instruction
- Boil potatoes in salted water until tender, about 12 minutes. Drain potatoes and pour into a large bowl. Add sour cream, heavy cream, salt and pepper. Mash or blend with a hand mixer until smooth. Set aside.
- Heat a large skillet over medium high heat. Add oil to hot pan with beef. Season with salt and pepper. Brown and crumble meat for 3 or 4 minutes. If the pan is fatty, spoon away some of the drippings. Add chopped carrot and onion to the meat. Cook 5 minutes, stirring frequently.
- Stir in butter until melted. Add flour and stir until combined. Whisk in broth and Worcestershire sauce. Thicken gravy for 1 minute. Stir in peas.
- Preheat broiler to high. Fill a small rectangular casserole with meat and vegetable mixture. Evenly spoon potatoes over meat. Sprinkle with paprika and broil 6 to 8 inches from the heat, until potatoes are evenly browned. Top with chopped parsley and serve.
- Enjoy!
