Ingredients
beef stock1 cup
butter2 tablespoons
carrot1
cream cheese2 tablespoons
egg yolk1 large
flour2 tablespoons
parsley leaves2 tablespoons
thyme2 teaspoons
ground lamb1.75 pounds
1%% milk0.5 cup
olive oil1 tablespoon
onion1
to 1 peas0.5 cup
potatoes2 pounds
salt and pepper6 servings
paprika1 teaspoon
tomato paste2 tablespoons
worcestershire2 teaspoons
Nutrition Facts
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Instructions
Boil potatoes in salted water until tender, about 12 minutes.
Drain potatoes and pour them into a bowl.Combine cream cheese (or sour cream), egg yolk and milk (or heavy 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 and/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.NOTE:*by finely chopping the carrots, they will cook a little faster.Add the thyme.OPTIONAL Add the tomato paste, which gives the meat filling a richer flavor.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.
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