adapted from: Rachael Ray
This dish is turning into a family favorite and it's even better the second day. As I mention below it needs a lot of salt and pepper!
Ingredients
2 pounds potatoes, peeled and cubed
3 TBS softened cream cheese
1/2 cup milk,
Salt and freshly ground black pepper
( this dish needs a lot of salt and pepper)
1 3/4 pounds ground beef, ground lamb or ground turkey
2 carrot, peeled and chopped
1 onion, chopped
4 tablespoons butter
4 tablespoons all-purpose flour
2 cup beef stock or broth
2 TBS Worcestershire
1/2 cup frozen peas
1 teaspoon sweet paprika
2 tablespoons chopped fresh parsley leaves
Directions
Boil potatoes in salted water until tender, about 12 minutes. Drain
potatoes and pour them into a bowl. Combine cream cheese, and Milk. 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 beef to hot pan and Season meat with salt and pepper.
Brown and crumble meat 5 minutes. Drain all drippings and return to pan. Add chopped carrot and
onion to the meat. Cook veggies with meat 10 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.
