- For the mashed potatoes:
- 1 1/2 pounds potatoes, such as Yukon gold, cubed
- 2 tablespoons unsalted butter, thinly sliced
- 1/2 to 3/4 cup buttermilk
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground pepper
- For the meat:
- 1 tablespoons olive oil
- 1 pound ground beef or ground lamb
- Salt and freshly ground pepper
- 1 onion, chopped
- 1 tablespoon butter
- 2 tablespoons all-purpose flour
- 1 cup beef or chicken stock
- 2 tablespoons chopped fresh parsley leaves
- For the peas:
- 2 cups frozen peas
- 3 to 4 jalapeños, chopped
For the mashed potatoes: In a large pot over high heat, add potatoes and enough water to cover. Add salt, and bring to a boil, cooking until fork tender, about 12 minutes.
Drain potatoes, and transfer to a large bowl. Add butter, stirring to melt. In a small bowl, combine 1/2 cup buttermilk, salt, and pepper; mix well to incorporate.
Add the buttermilk mixture into potatoes and mash with a potato masher until the mixture is smooth. For a creamier consistency, add more buttermilk.
For the meat: While potatoes cook, preheat a large skillet over medium-high heat. Warm the oil in the pan then add the beef. Season meat with salt and pepper.
Sauté the ground beef or lamb, breaking up the meat with a fork, cook for 3 or 4 minutes. Transfer meat mixture to a large bowl, leaving 1 tablespoon of fat in the pan.
Over medium-high heat, add butter and flour to beef fat to form a roux. Add broth and hot sauce, whisking constantly, to thicken gravy for 1 to 2 minutes. When desired consistency is achieved, stir in meat.
For the peas: In a medium pot over medium-high heat, add peas and jalapenos. Combine and cook until jalapeños are soft, about 3 to 4 minutes. Season with salt and pepper.
Preheat oven to 400°. Fill 11-by-7 glass baking dish with the meat, followed by the pea pureé. Top with mashed potatoes.
Cook in oven for 20 to 25 minutes until bubbling and warm. If desired, put in broiler, and broil 6 to 8 inches from the heat until the potatoes are evenly browned. Serve.