- 4
Ingredients
- 2 lbs potatoes, such as russet, peeled and cubed
- 2 tbs sour cream
- 1/2 c. cream
- Salt & black pepper
- 1 tbs olive oil
- 1 3/4 lb ground beef
- 1 carrot, peeled and chopped
- 1 onion, chopped
- 2 tbs butter
- 2 tbs all-purpose flour
- 1 c. beef stock or broth
- 2 tsp Worcestershire, eyeball it
- 1/2 c. frozen peas, a couple of handfuls
- 1 tsp paprika
- 2 tbs chopped fresh parsley leaves
Preparation
Step 1
Boil potatoes in salted water until tender. Drain potatoes and pour them into a bowl. Combine sour cream 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, drain. Add chopped carrot and onion to the meat. Cook veggies with meat 5 minutes. 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.