This is a recipe that is originally from Rachael Ray that I have adapted a little to make it my own. My boyfriend absolutely loves this dish! He’s always happy to hear when it’s on the menu for the week. It’s really versatile, you can switch and add different meat or vegetable choices to customize it to what you like. Some of the vegetable variations I have used are to add mushrooms, celery, bell pepper, etc. in addition to the carrot and onion, and I often make it with ground turkey or ground turkey breast to make it more healthy. The recipe that I have here is an adapted one, you can find the original recipe here: http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_22590,00.htm...

Ingredients:

2 pounds potatoes, peeled and cubed (I sometimes leave the skin on)
2 Tablespoons light sour cream
1 Large egg yolk (I omit this most times, takes out unnecessary cholesterol)
½ cup cream, ( I make it lighter by just adding a couple splashes of skim milk or you can use broth)
Salt and freshly ground pepper

1 Tablespoon olive oil (EVOO!)
1 package (1 lb-1 ½ lbs) 93% lean ground sirloin (the original recipe calls for 1 ¾ lb ground beef, my grocery store never has a package that size in the leanest meat so I make up for it by adding more vegetables)
1 carrot, peeled and chopped
1 yellow onion, chopped
¼ lb (4oz) sliced mushrooms
2 or 3 cloves garlic, minced (feel free to omit or lessen, WE LOVE GARLIC!)
½ cup frozen peas, a couple handfuls

3 Tablespoons butter
3 Tablespoons flour
1 can (14.5oz), or 1 ¾ cups, beef broth
1 Tablespoon Worcestershire sauce, just eyeball it

1 teaspoon sweet paprika
2 Tablespoons chopped fresh parsley

Start by boiling the potatoes until they are tender, about 12 min. I just start them in the beginning and let them cook until I’m ready to assemble the mashed potato topper. Drain the potatoes and place them back into the pot you cooked them in. Add the sour cream, egg, and cream. Mash the potatoes until they are almost smooth.

While the potatoes boil, preheat a large skillet on Medium High heat. Add the oil to the pan and the meat. Season with salt and pepper. Brown and crumble for about 4 minutes. If the meat is too fatty, spoon off the excess.

Add the chopped carrot, onion, mushrooms, and garlic and cook the veggies with the meat for 5 minutes, stirring frequently.

Preheat the Broiler.

In a second small skillet over medium heat cook the butter and the flour together for 2 minutes until incorporated into a roux. Whisk in the broth and Worcestershire sauce. Thicken the gravy for about 1 minute until is reached a desired consistency.

Add the gravy to the meat and vegetables. Stir in the peas. Fill a casserole dish with the mixture.

Spoon the potatoes over the meat evenly and top with the paprika. Broil the potatoes 6-8 inches away from the heat until they are browned lightly. Top the dish with the parsley and serve.

This what it looks like inside. Enjoy!

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