I've made this recipe a couple times and the family approved it as blog worthy. :)
-America's Test Kitchen, modified
1-1/2 pounds lean ground beef
Salt and pepper
2-1/2 pounds russet potatoes, peeled and cut into 1-inch
chunks
2 tablespoons unsalted butter, melted
1/2 cup milk
1 large egg yolk
salt & pepper
8 scallions, green parts only, sliced thin (optional)
2 teaspoons vegetable oil
1 onion, chopped
4 ounces white mushrooms, trimmed and chopped (optional)
1 tablespoon tomato paste
2 garlic cloves, minced
2 tablespoons all-purpose flour
1-1/2 cups beef broth
2 teaspoons Worcestershire sauce
1 bay leaf
1 tsp. dried thyme
2 cup frozen peas & carrots
2 teaspoons cornstarch
Place potatoes and 1 tablespoon salt in large
saucepan; add water to cover. Bring to boil, then reduce to simmer and cook
until potatoes are tender, 8 to 10 minutes. Drain potatoes; return to saucepan
over low heat, stirring constantly, to evaporate any remaining moisture, about
1 minute. Off heat, mash potatoes smooth with potato masher. Stir in butter.
Whisk milk and egg yolk together in bowl, then stir into potatoes. Stir in
scallions; season with salt and pepper to taste. Cover; set aside.
Heat oil in broiler-safe 10-inch skillet over medium heat
until shimmering. Add onion and mushrooms and cook until vegetables begin to
soften, 4 to 6 minutes. Add ground beef and season with salt and pepper. Cook until no longer pink. Stir in tomato paste and garlic and cook until bottom
of skillet is dark brown, about 2 minutes. Sprinkle with the flour, stir and cook
for 1 minute. Stir in broth, Worcestershire, bay leaf, thyme, and carrots;
bring to boil, scraping up any browned bits.
Combine cornstarch and remaining 2 teaspoons water in
bowl, then stir into skillet. Continue to simmer, stirring constantly, until
filling is slightly thickened, about 30 seconds. Remove bay leaf.
Season with pepper to taste.
Adjust oven rack 6 inches from broiler element and heat
broiler. Place mashed potatoes in large zipper-lock bag; snip off corner to
create 1-inch opening. Pipe potatoes evenly over filling to cover entire
surface. Smooth potato with back of spoon, then use tines of fork to make
ridges over surface. Place skillet on rimmed baking sheet; broil until potatoes
are golden and sauce is bubbling, 10 to 15 minutes. Let cool slightly; serve.
