Recipe by Rachael Ray
- 6 to 8Servings
- 4 large russet potatoes, peeled and cut into 3/4-inch cubes
- 1 tbsp. olive oil
- 3 tbsp. butter
- 1 lb. ground sirloin
- 1 lb. ground lamb
- 1 small onion, finely chopped
- 1 carrot, chopped
- 1 stalk celery, finely chopped
- 1 tbsp. Worcestershire sauce
- 2 tbsp. fresh thyme leaves, chopped
- 2 cloves garlic, chopped
- 1 tsp. ground caraway or whole caraway seeds
- 1 tsp. ground cumin
- 2 tbsp. flour
- 1/2 cup white wine or dry sherry
- 1 can (10.5 oz.) beef consommé or 1 1/2 cups beef or chicken stock
- 3/4 cup sour cream
- 1/4 cup fresh chives, chopped
- 1 large egg yolk
- About 8 oz. shredded Gruyère or white cheddar
- 1/3 cup (a handful) fresh flatleaf parsley, finely chopped
1. In a medium pot, cover the potatoes with cold water. Bring to a boil over high heat. Salt the water and reduce heat a bit to keep the water at a gentle boil. Cook the potatoes until tender when pierced with a knife, about 15 minutes.
2. Meanwhile, heat a large castiron skillet over medium-high. Add the oil, one turn of the pan, then add 1 tbsp. butter. When the butter melts, add the ground meat; cook, stirring often and breaking up the meat with a spoon, until browned, about 8 minutes. Season the meat with salt and pepper. Add the onion, carrot, celery, Worcestershire, thyme, garlic, caraway, and cumin. Cook, stirring often, until the vegetables soften, about 8 minutes. Stir in the flour. Add the wine and consommé and stir until thickened, about a minute. Reduce heat enough to maintain a simmer.
3. Turn on the broiler.
4. Drain the potatoes. Using a potato ricer or food mill, puree the potatoes back into the hot pot. Mix in the remaining 2 tbsp. butter, the sour cream, chives, and egg yolk; season.
5. Spread the potatoes over the meat and veggies in the skillet. Top with the cheese. Broil until the top is browned and the edges bubble, about 4 minutes. Top with the parsley. Serve the pie directly from the skillet.