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Monday, September 29 2014

ingredients

2 pounds potatoes, such as russet, peeled and cubed
2 tablespoons reduced-fat sour cream or softened cream cheese
1 egg yolk
1/2 cup vegetable or chicken broth
1 tablespoon extra-virgin olive oil (1 turn of the pan)
1 3/4 pounds ground beef or ground lamb
Salt and freshly ground black pepper
1 carrot, peeled and chopped
2 tablespoons butter
2 tablespoons all-purpose flour
1 cup beef stock or broth
2 teaspoons Worcestershire sauce
1/2 cup frozen peas (a couple of handfuls)
1 teaspoon sweet paprika
2 tablespoons chopped fresh parsley leaves
1/2 cup shredded cheese

directions

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

Meanwhile preheat a large skillet over medium-high heat. Add oil to hot pan with beef or lamb. Season the meat with salt and pepper. Brown and break up 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 for 2 minutes. Whisk in broth and Worcestershire sauce. Thicken gravy for 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 (or scoop) potatoes over meat evenly. Top potatoes with cheese and broil 6 to 8 inches from the heat until potatoes are evenly browned, and serve. Makes 4 adult or 8 child-size servings.

nutrition information

Per Serving: cal. (kcal) 345, Fat, total (g) 15, chol. (mg) 72, sat. fat (g) 6, carb. (g) 28, fiber (g) 2, pro. (g) 25, sodium (mg) 312, Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 09:55 am | Permalink | 0 Comments | Email

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