How to make it

  • Boil potatoes in salted water until tender, about 12 minutes.
  • Drain potatoes and put them into a bowl. Combine cream cheese, egg yolk and cream. Add the cream mixture into potatoes and mash or use a mixer until potatoes are almost smooth. (To make really smooth potatoes, use a ricer first, then add the cream mixture to the potatoes and stir)
  • While potatoes boil, preheat a large skillet over medium high heat. Add oil to hot pan with beef. Season meat with salt and pepper. Brown and crumble meat for 3 or 5 minutes. Add grated carrots and onion to the meat. Cook vegies 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 worchestershire sauce. Thicken gravy 1 minute. Add gravy to meat and vegies. stir in peas.
  • Preheat broiler to high. fill a small rectangular casserole with meat and vegie 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.

Reviews & Comments 3

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    " It was excellent "
    mark555 ate it and said...
    Thsi looks like anouther wonderful recipe, tahnk you for posting it.
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  • theresal 6 years ago
    Thank you Michael!!!!
    Was this review helpful? Yes Flag
    " It was excellent "
    trigger ate it and said...
    I love using a ricer first when making any type of mashed potato For garlic mashed potatoes I roast a full head of garlic and pass it through the ricer, then I pass the potatoes through and they clean out the garlic for me.
    Great post
    Michael
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