Estimated Nutrition (whole recipe, rough)
What these numbers assume — 19 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Lamb | 100g cooked | 294 |
| Beef | 100g cooked | 250 |
| Chicken | 100g cooked | 165 |
| Potato | 1 medium (173g) baked | 161 |
| Vegetable | 1 tbsp (14g) | 120 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Butter | 1 tbsp (14g) | 102 |
| Yogurt | 170g plain Greek | 100 |
| Cream Cheese | 1 oz (28g) | 99 |
| Egg | 1 large egg (50g) | 78 |
| Pea | 1/2 cup (72g) | 62 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Onion | 1 medium (110g) | 44 |
| Carrot | 1 medium (61g) | 25 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 pounds potatoes, such as russet, peeled and cubed
- 2 tablespoons sour cream or softened cream cheese
- 1 large egg yolk
- ½ cup cream, for a lighter version substitute vegetable or chicken broth
- salt and freshly ground black pepper
- 1 tablespoon extra-virgin olive oil, 1 turn of the pan
- 1¾ pounds ground beef or ground lamb
- 1 carrot, peeled and chopped
- 1 onion, chopped
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 cup beef stock or broth
- 2 teaspoons Worcestershire, eyeball it
- ½ cup frozen peas, a couple of handfuls
- 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 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.
Category:World Recipes
Category:Casserole Recipes
Category:Russet potato Recipes
Category:Sour cream Recipes
Category:Cream cheese Recipes
Category:Egg yolk Recipes
Category:Milk and cream Recipes
Category:Vegetable stock Recipes
Category:Chicken stock Recipes
Category:Ground beef Recipes
Category:Ground lamb Recipes
Category:Carrot Recipes
Category:Onion Recipes
Category:Pea Recipes