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Categories:
russet potatoes egg yolk sour cream light cream salt pepper ground beef Vidalia onion Handful of shitake mushrooms mushrooms garlic soy beans corn butter olive oil flour beef stock sherry Worcestershire sauce sweet paprika parsley
Viewed: 22 - Published at: 3 years agoIngredients
- 2 pounds russet potatoes, peeled and cubed
- 1 large egg yolk
- 4 Tbs sour cream
- 1/2 cup light cream
- Salt
- Pepper
- 1 1/2 pounds ground beef or turkey
- 1 large vidalia onion, chopped
- Handful of shitake mushrooms
- 2 packages of baby portabella mushrooms
- 4 garlic cloves
- 1 large bag of soy beans (edammame)
- 1 large bag of corn
- 5 Tbs butter
- 1 Tbs olive oil
- 3 Tbs all purpose flour
- 1 cup beef stock
- 1/2 cup sherry
- 2 Tbs Worcestershire sauce
- 1 tsp sweet paprika
- 2 Tbs chopped fresh parsley
Method
- Biol potatoes in salted water for about 10-12 minutes or until tender.
- Combine cream, egg, and sour cream. Add to potatoes and mash until smooth. Salt and pepper to taste.
- Preheat large skillet. Add 1 Tbs olive oil. Add meat and brown. Drain fat. Add onions. Saute another 4 minutes. Add garlic. Saute 1 minute.
- In small saucepan over medium heat, make a roux (combine 3 Tbs butter and flour). Whisk in broth, sherry, and Worcestershire sauce. Thicken.
- In small skillet, add 2 Tbs butter and heat mushrooms until cooked through, about 3 minutes. Add mushroom mixture to meat mixture. Add gravy mixture to meat and mushroom mixture. Add corn and edamamme.
- Preheat boiler to high.
- Fill casserole dish with mixture. Cover with mashed potatoes. Sprinkle with paprika.
- Broil until potatoes are lightly browned.
- Remove from broiler and sprinkle chopped parsley on top.
