INGREDIENTS
1 1/2 lb
russet potatoes
1/2 cup
water reserved from boiling potatoes
1 tbsp
unsalted butter
salt
ground white pepper
3 tbsp
vegetable oil
1
medium (110 g) onion
1
medium (61 g) carrot
1
medium (40 g) celery stalk
1 lb
ground lamb
1 tbsp
all-purpose flour
1 tsp
dried rosemary
1 tsp
dried thyme
1 pinch
ground nutmeg
1 cup
beef broth
salt
ground black pepper
1 3/4 lb
mashed potatoes
2 tbsp
butter
paprika