Courtesy from Michel
1 kg potatoes, peeled and cubed
2 tbs sour cream
1 large egg yolk
1/2 cup beef stock
Salt and freshly ground black pepper
1 tbs extra-virgin olive oil
800 g ground beef or ground lamb
1 carrot, peeled and chopped
1 onion, chopped
1/2 cup frozen peas
2 tbs butter 2 tbs flour 1
cup beef stock2 tsp
Worcestershire1 tsp sweet paprika
2 tbs chopped parsley
A) Boil potatoes in salted water until tender, about 12 minutes.
B) Drain potatoes and pour them into a bowl.
C) Combine sour cream, egg yolk and beef stock.
D) Add the cream mixture & butter into potatoes and mash until potatoes are almost smooth.
E) While potatoes boil, preheat a large skillet over medium high heat. Add oil to hot pan with ground beef or lamb.
F) 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.
G) Add chopped carrot and onion to the meat. Cook veggies with meat 5 minutes, stirring frequently.
H) In a second small skillet over medium heat cook butter and flour together 2 minutes.
I) Whisk in broth and Worcestershire sauce. Thicken gravy 1 minute.
J) Add gravy to meat and vegetables. Stir in peas.
K) Preheat oven 400C.
L) Fill a small rectangular casserole with meat and vegetable mixture.
M) Spoon potatoes over meat evenly.
N) Bake for 30 minutes.
O) Top casserole dish with chopped parsley and serve.