0.5 cup cup heavy whipping cream for a lighter version substitute vegetable or chicken broth
2 tablespoons cream cheese sour softened
1 large egg yolk
2 tablespoons flour all-purpose
2 tablespoons parsley leaves fresh chopped
1.8 pounds lamb
1 tablespoon olive oil extra-virgin
1 onion chopped
0.5 cup peas frozen
2 pounds potatoes such as russet, peeled and cubed
4 servings salt and pepper black freshly ground
1 teaspoon paprika sweet
2 teaspoons worcestershire
Equipment
bowl
frying pan
whisk
casserole dish
broiler
Directions
Watch how to make this recipe.
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.
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. 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. 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.
