Ingredients
  • 4 large russet potatoes, peeled and cut into ¾-inch cubes
  • Salt and pepper
  • 1 tablespoon olive oil
  • 3 tablespoons butter
  • 1 pound ground sirloin
  • 1 pound ground lamb
  • 1 small onion, finely chopped
  • 1 carrot, chopped
  • 1 stalk celery, finely chopped
  • 1 tablespoon Worcestershire sauce
  • 2 tablespoons fresh thyme leaves, chopped
  • 2 cloves garlic, chopped
  • 1 teaspoon ground caraway or whole caraway seeds
  • 1 teaspoon ground cumin
  • 2 tablespoons flour
  • ½ cup white wine or dry sherry
  • One 10.5-ounce can beef consommé, or 1 ½ cups beef or chicken stock
  • ¾ cup sour cream
  • ¼ cup fresh chives, chopped
  • 1 large egg yolk
  • About 8 ounces shredded Gruyere or white cheddar
  • ⅓ cup fresh flat-leaf parsley, finely chopped (handful)
Yield
Serves: 6 to 8
Preparation

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.

Meanwhile, heat a large cast-iron skillet over medium-high. Add the oil, one turn of the pan, and then add 1 tablespoon butter. When the butter melts, add the ground meat; cook, stirring often and breaking up the meat with a spoon, until brown, 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 vegetables soften, about 8 minutes. Stir in the flour. Add the wine and consommé and stir until thickened, about 1 minute. Reduce heat enough to maintain a simmer.

Turn on the broiler.

Drain the potatoes. Using a potato ricer or food mill, puree the potatoes back into the hot pot. Mix in the remaining 2 tablespoons butter, the sour cream, chives and egg yolk; season.

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 parsley. Serve the pie directly from the skillet.