Recipe by
View All
Share this recipe
Ingredients
Directions
Nutrition
1 ½ lb (750 g) Russet potatoes, peeled and boiled until very tender
¼ cup (60 mL) skim milk
2 each, egg yolks
4 oz (125 g) unsalted butter
1 tsp (5 mL) salt
1 Tbsp (15 mL) canola oil
1 cup (250 mL) onion, minced
1 cup (250 mL) carrots, diced small
⅓ cup (75 mL) garlic, minced
1 cup (250 mL) celery, diced small
1 cup (250 mL) leeks, diced small
1 lb (500 g) ground beef or lamb
½ lb (250 g) split red lentils
3 Tbsp (45 mL) all-purpose flour
1 Tbsp (15 mL) tomato paste
1 tsp (5 mL) Worchestershire sauce
1 ½ cups (375 mL) chicken broth
1 Tbsp (15 mL) fresh thyme, chopped
½ cup (125 mL) frozen corn kernels
½ cup (125 mL) frozen peas
Please share your location to continue.
Check our help guide for more info.