For the Potatoes:
2 pounds potatoes, such as russet, peeled and cubed
1/4 cup plain Greek yogurt
4 tablespoons real butter
2 tablespoons heavy cream
Salt and pepper to taste
For the Filling:
3 to 4 tablespoons olive oil
1 large onion, diced
2 carrots, peeled and diced
3 cloves garlic, minced
2 pounds ground venison, beef, turkey or lamb
1/4 cup all purpose flour
1 teaspoon sweet paprika2 bay leaves
1/4 teaspoon dried rosemary, crushed
1/4 teaspoon red pepper flakes
2 tablespoons dried parsley leaves
1/4 cup meat or vegetable broth, plus more if needed
1/4 cup good red wine
1 tablespoons Worcestershire sauce 1/2 cup frozen peas
Butter for dish
Garnish with green onions or parsley.
Preheat oven to 350 degrees F.
Fill a large stock pot with enough water to cover potatoes by an inch. Add potatoes with 1 teaspoon salt. Boil potatoes until fork tender. This will take about 15 minutes. When potatoes are ready, drain and add them to a large bowl. To the potatoes, add cream, yogurt, salt and pepper. Mash by hand or for smoother potatoes, use a hand mixer.
Add olive oil to a skillet on medium high heat. Add onion and carrots and cook until almost fork tender. Add garlic and cook until fragrant. Break up ground meat and add to the vegetables and brown. Add all seasonings and stir to incorporate. Sprinkle flour over meat mixture and stir. Immediately add broth, wine and Worcestershire sauce while stirring to thicken. Add additional liquid if too dry.
Carefully stir in peas so not to mash them. Add the filling to a buttered casserole dish and top with mashed potatoes. Cook for 15 to 20 minutes. Just enough to lightly brown the top. Garnish and serve hot with crusty bread.
You can also make individual pies using baking tins or ramekins.