2013 Ohio State Fair
Catherine L. Blackwood
Columbus, Ohio

8 Servings

2 lbs. Potatoes (such as Russet) peeled and cubes
2 Tbsp sour cream
1 large egg yolk
½ c. cream (for a lighter version use vegetable or chicken broth)
Salt and freshly ground black pepper
1 Tbsp extra-virgin olive oil
1¼ lbs. ground beef or ground lamb
1 carrot, peeled and chopped
1 onion, chopped
3 Tbsp. butter
3 Tbsp. all-purpose flour
1 c. beef stock or broth
½ c. Ohio sherry
2 tsp. Worchestershire sauce
¼ c. frozen peas
1 tsp. paprika
2 Tbsp. chopped fresh parsley leaves

1. Boil potatoes in salted water until tender, about 12 minutes; drain and pour them into a bowl
2.Combine sour cream, egg yolk and cream
3. Add the cream mixture to the potatoes and mash until potatoes are almost smooth
4. Season to taste with salt and pepper
5. Preheat a large skillet over medium-high heat
6. Pour oil into hot pan, add meat
7. Season meat with salt and pepper, then brown and crumble; beat for 3-4 minutes
8. If you are using lamb and pan is fatty, spoon away some of the drippings
9. Add chopped carrot and onion to the meat
10. Saute with meat for 5 minutes, stirring frequently
11. In a small saucepan over medium heat, cook butter and flour together for 2 minutes
12. Whisk in broth, Ohio sherry, and Worchestershire sauce
13. Thicken gravy for 1 minute; add gravy to meat and vegetables and then stir in peas
14. Preheat broiler to high
15. Fill a small rectangular casserole with the pie filling
16. Spoon potatoes over meat evenly
17. Top potatoes with paprika and broil 6-8 inches from the heat, until potatoes are evenly browned
18. Top casserole dish with chopped parsley and serve