Mary DiSomma

Ingredients

• 4 large, equal sized, russet potatoes, scrubbed and dried
• 5 tablespoons melted unsalted butter, divided
• ¼ cup whole milk
• 3 tablespoons sour cream
• ¾ teaspoon salt
• ¼ teaspoon ground nutmeg
• 2 tablespoons chopped fresh chives or chopped fresh Italian parsley
• 1 tablespoon olive oil
• 12 ounces ground beef or lamb
• ⅓ cup finely diced carrot, about 1 small carrot
• ¼ cup finely diced onion
• 1 garlic clove, minced
• 1 tablespoon flour
• 1 tablespoon Worcestershire sauce
• 3 tablespoons tomato paste
• 1 cup beef stock
• ⅓ cup frozen peas, thawed
• 1 teaspoon chopped fresh thyme or rosemary

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