Ingredients
2.5 pounds yukon gold potatoes cut into 1/2″ cubes
3 tablespoons salted butter
1/4 cup sour cream
1 teaspoon kosher salt
1/4 teaspoon black pepper
3/4 cup 2% milk
3 tablespoons extra virgin olive oil
1 cup diced carrots
1 cup diced onions
2 pounds extra lean ground beef
2 cloves garlic minced
3 tablespoons tomato paste
1.5 teaspoon kosher salt
1 teaspoon cinnamon
1 teaspoon turmeric
1 teaspoon coriander
1 teaspoon cumin
1 teaspoon paprika
1/2 teaspoon black pepper
1/4 cup water
Instructions
In a medium sized pot or Dutch oven, add potato cubes and cover with water
Bring to a boil on the stove and boil until you can easily put a fork through the potatoes for mashing – This takes about 20 minutes total
While the potatoes are boiling, dice the carrots, onions, and garlic
Heat a large skillet over medium heat and add 3 tablespoons olive oil
Add carrots and onions and sauté for 3-4 minutes
Turn up the heat slightly and add ground beef and cook until fully browned and then reduce the heat to low and add garlic, tomato paste, and all remaining spices, and salt
Stir until fully incorporated – add 1/4 cup water to keep your meat from drying out
Back to the potatoes: Drain the water from the potatoes and add the potatoes back to the pot with the butter, sour cream, 1 teaspoon salt, 1/4 teaspoon black pepper and the milk – mash until creamy and keep warm until you are finished with the meat
Serve the potatoes with the meat
Notes
Your dish may need more salt – always start with a conservative amount and move up from there. The amount in the recipe is a conservative amount.
Substitution: Use leftover shredded beef or pork instead of ground beef
Substitution: Mashed cauliflower instead of potatoes
Finish your beef with an extra drizzle of extra virgin olive oil for richness.
This recipe can be cut in half for smaller families.
- Prep Time: 10 minutes
- Cook Time: 35 minutes