Ingredients

4 Potatoes (peeled and cubed)

2 tablespoons Sour Cream

1 Egg Yolk

1/2 cup Cream

1 tablespoon Olive Oil

1 1/2 pounds Ground Beef

1 Carrot (peeled and chopped)

1 Onion (diced)

2 tablespoons Butter

2 tablespoons Flour

1 cup Beef Broth

2 teaspoons Worcestershire Sauce

1/2 cup Peas (frozen)

1/2 cup Corn (frozen)

1 teaspoon Paprika

Preparation

  1. Boil potatoes in salted water until tender, about 12 minutes. Drain potatoes and pour them into a bowl. Combine sour cream, egg yolk and cream. Add the cream mixture into potatoes and mash until potatoes are almost smooth.

  2. 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.

  3. Add chopped carrot and onion to the meat. Cook veggies with meat 5 minutes, stirring frequently.

  4. 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.

  5. 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.