Rachael Ray - Comfort Food: Rachael Ray Top 30 30-Minute Meals

makes 4 servings

2 pounds potatoes, such as russet, peeled and cubed

Salt and freshly ground black pepper

1 tablespoon extra-virgin olive oil

1 & 3/4 pounds ground beef or ground lamb

1 carrot, peeled and chopped

1 onion, chopped

2 tablespoons butter

2 tablespoons all-purpose flour

1 cup beef stock or broth

2 teaspoons Worcestershire sauce

1/2 cup frozen peas

2 tablespoons sour cream or softened cream cheese

1 large egg yolk

1/2 cup cream (vegetable or chicken broth may be substituted)

1 teaspoon sweet paprika

2 tablespoons chopped fresh flat-leaf parsley

In a large pot, boil potatoes in salted water until tender, about 12 minutes.

While potatoes boil, heat a large skillet over medium-high heat. Add oil to hot pan, then beef or lamb. Season with salt and pepper. Brown and crumble meat for 3 or 4 minutes. If you are using lamb and theres a lot of fat, spoon some of it out. Add carrot and onion; cook 5 minutes, stirring frequently. In a second small skillet over medium heat, cook butter and flour together, 2 minutes. Whisk in broth and Worcestershire. Cook to thicken, 1 minute. Add gravy to meat mixture. Stir in peas.

Drain potatoes and pour them into a bowl. Combine sour cream, egg yolk, and cream. Pour the cream mixture into potatoes and mash until potatoes are almost smooth.

Preheat broiler to high. Fill a small rectangular casserole with meat and vegetable mixture. Spoon potatoes evenly over the meat. Top potatoes with paprika and broil 6 to 8 inches from heat until evenly browned, about 2 to 3 minutes. Sprinkle with chopped parsley and serve.

1 whole loaf cinnamon-raisin bread

1/4 cup (1/2 stick) butter, softened

1 can (14 ounces) regular or reduced-fat sweetened condensed milk

2 jiggers brandy

Whipped cream in canister

Ground or grated nutmeg, for garnish

Heat a griddle pan over medium heat. Cut 4 thick slices cinnamon-raisin bread. Butter both sides with softened butter. Grill until brown and crispy, 2 minutes on each side.

While bread grills, make the sauce: In a small saucepan, heat condensed milk over medium-low heat for 4 minutes. Remove from heat and stir in brandy.

Cut each grilled bread slice into quarters and pile into 4 dessert cups. Top with a few spoonfuls of sauce and a generous swirl of whipped cream. Garnish cream with a sprinkle of nutmeg and serve.

Menu 02

TURKEY & WILD MUSHROOM MEATLOAF PATTIES with PAN GRAVY

HERB SMASHED POTATOES with GOAT CHEESE

SERVE with STEAMED GREEN BEANS

makes 4 servings

HERB SMASHED POTATOES with Goat Cheese

3 large all-purpose potatoes, peeled and cut into chunks