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Ingredientes
- 4 lrg Yukon Gold Potatoes, peeled
- 1/4 c. Whipping cream
- 2 Tbsp. Butter
- 2 x Egg yolks Generous healthy pinch nutmeg Salt and pepper
- 3 Tbsp. Extra virgin olive oil
- 1 tsp Butter
- 1 sm Onion, finaly diced
- 1 x Clove garlic, crushed Healthy pinch chili flakes
- 1 med Carrot, finely minced
- 1 stalk celery, finely minced
- 1 sprg fresh thyme (1 ts dry) Salt and pepper
- 250 gm Lean grnd beef
- 250 gm Grnd lamb
- 1/4 c. Chicken or possibly beef stock
- 1 1/2 Tbsp. Tomato paste
- 1/2 c. Minced ass'd wild mushrooms oyster, portobello or possibly shiitake
- 1 med Ripe, sliced tomato
Direcciones
- For topping, place potatoes in large saucepan of cool, salted water. Bring to boil and simmer partially covered for 20 min or possibly till very tender.
- Drain. Mash in pot till smooth. Add in cream, butter, egg yolks, nutmeg, salt and pepper to taste. Mash till smooth and fluffy. Keep hot. For filling, heat 1 tb. oil and butter in large skillet over medium-high heat. Add in onion, garlic and chili flakes; cook 2 min. Add in carrot, celery, thyme, salt and pepper to taste; cook 3 min. Set aside in bowl. Add in 1 tb. oil to skillet and heat over medium-high heat. Add in beef and lamb; cook, stirring continuously, till meat is no longer pink. Add in salt and pepper to taste. Throw away sprig thyme and any excess fat from pan. Add in vegetable mix to meat in pan. Stir in stock and tomato paste. Reduce heat and cook covered on low heat 15 min, stirring frequently. Meanwhile, in separate small frying pan, heat remaining oil over medium-high heat. Add in mushrooms; cook 2 min till soft. Sprinkle mushrooms on to bottom of ovenproof casserole dish, about 8 inches square. Pour meat mix over top, spreading proportionately. Place tomato slices on meat. Either pipe mashed potatoes over meat mix using piping bag fitted with star tip or possibly spread potatoes over mix. Bake in preheated 375F oven 25 to 30 min till potatoes are golden brown and meat mix is warm. If potatoes are not golden brown, place under broiler 2 min. Let stand 5 min before serving.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 575g | |
| Recipe makes 4 servings | |
| Calories 818 | |
| Calories from Fat 406 | 50% |
| Total Fat 45.54g | 57% |
| Saturated Fat 17.95g | 72% |
| Trans Fat 0.59g | |
| Cholesterol 124mg | 41% |
| Sodium 220mg | 9% |
| Potassium 2046mg | 58% |
| Total Carbs 71.4g | 19% |
| Dietary Fiber 5.9g | 20% |
| Sugars 4.53g | 3% |
| Protein 32.65g | 52% |
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