Adapted from the recipe published by Rachel Ray at foodnetwork.com.
For Mashed Potatoes:
- 1-2 pounds potatoes, peeled and cubed
- 2 tablespoons butter, cream cheese, cheddar cheese, etc., if you want to add this to your mashed potatoes
- 1/2 cup milk or cream, or for a lighter version substitute vegetable or chicken broth
- Salt and freshly ground black pepper
- Extra-virgin olive oil and/or butter
- 1 pound ground beef or ground lamb
- Any mix of diced vegetables will do well! We like to add some color with carrots. Adding diced sweet potatoes, parsnips, celery root, or turnips work well, too! Carrots, peeled and chopped. Frozen vegetables such as peas or corn work well if you have them, too.
- 1 onion, chopped
- 2 teaspoons Worcestershire, eyeball it
- frozen vegetables (peas or corn work well if you have them)
- 1 teaspoon sweet paprika
- Optional: 2 tablespoons chopped fresh parsley leaves, and shredded cheddar cheese for topping.
- Boil potatoes in salted water until tender, about 12 minutes. Drain potatoes and pour them into a bowl. Add the cream 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.
- Vegetables can be sautéed in a pan until tender, or steamed.
- Preheat broiler to high. Fill a small rectangular casserole with vegetable mixture and browned meat. Spoon potatoes over evenly. Broil 6 to 8 inches from the heat until potatoes are evenly browned. Top casserole dish with chopped parsley & cheese and serve.