What you need:
- 2 lb. russet potatoes, peeled and cubed
- Salt and pepper, to taste
- 1 Tbsp. extra virgin olive oil
- 2 lb. ground beef
- 1 carrot, peeled and chopped
- 1 onion, peeled and diced finely
- 2 Tbsp. unsalted butter
- 2 Tbsp. all-purpose flour
- 1 cup beef broth
- 2 tsp. Worcestershire sauce
- 1/2 cup frozen peas
- 2 Tbsp. sour cream
- 1 large egg yolk
- 1/2 cup heavy cream
- 1 tsp. paprika
Directions:
- Boil potatoes in salted water until fork tender.
- Meanwhile, heat olive oil over medium-high heat and then add beef. Salt and pepper to taste. Crumble as you brown the beef. Drain, if needed.
- Add carrot and onion to beef and cook for 5 minutes, stirring occasionally.
- In a small skillet, melt butter and stir in flour over medium heat. Cook for 2 minutes. Slowly whisk in broth and Worcestershire and let thicken for about a minute.
- Then add gravy mixture to meat mixture. Stir in peas.
- Once potatoes are cooked, drain and place in a bowl. In a separate bowl, combine sour cream, egg yolk, and cream. Then pour into bowl with potatoes and mash until nearly smooth.
- In a casserole dish, pour meat and veggie mixture. Top with potatoes and sprinkle with paprika.
- Place dish under a broiler set on high and cook until browned for 2 to 3 minutes.
Recipe from Cooking 'Round the Clock