Ingredients
2 lbs Red potatoes
1 tablespoon Olive Oil
1 Small Onion peeled and grated
1 lb Lean Ground Beef
1 Large Carrot peeled and grated
2 Garlic Cloves minced or pressed
¾ cup Beef Broth
1 tablespoon Corn Starch
½ teaspoon Dried Rosemary
½ teaspoon Ground Black Pepper
½ teaspoon Summer Savory
¼ teaspoon Salt
¼ cup Fresh Parsley chopped
3 tablespoon Butter
¾ cup Sour Cream
Salt and Pepper to taste
Instructions
- Peel potatoes if you have to (I don’t!), chop into 2″ chunks. Boil in a large pot of water until tender.
- While potatoes are boiling, heat olive oil in a large pan over medium high heat. Add onions, cook until tender and translucent.
- Add ground beef, brown all over, stirring and breaking up meat chunks frequently.
- Add the grated carrot as well as the garlic, stirring well to combine.
- Once meat is cooked through and veggies are tender, whisk together broth and corn starch until smooth.
- Pour over meat and veg mixture, season with rosemary, pepper, savory, salt, and parsley. Stir until well combined and broth mixture starts to thicken. Remove from heat.
- Once potatoes are tender, drain and transfer to a large bowl – I like to use my stand mixer. Mash/whip for 30 seconds or so, until potatoes have broken down a bit. .
- Add butter, and broth, continue to beat until smooth. Season with salt and pepper
- Preheat broiler to high, spray a 9 x 13" baking pan with nonstick spray
- Transfer meat mixture to pan, spreading to form an even layer.
- Spread potato mixture evenly over the meat mixture, broil until potatoes are as browned as you would like them.
- Serve immediately, or cool to room temperature, cover with plastic wrap, and chill.
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