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1
Combine the herbs and grind in a mortar (If you don't have a mortar and pestle, sort of crush them into your palm with your thumb, but be careful with the rosemary, it's pointy!
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2
).
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3
Boil potatoes until cooked through.
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4
Drain; mash or rice the potatoes.
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5
Add the butter and stir until the butter has melted.
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6
Add the heavy/sour cream.
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7
Stir until the potatoes are very smooth.
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8
In a frying pan, heat the bacon fat until hot but not smoking.
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9
Add the carrot, onion, and celery, stirring occasionally, until the carrots are tender.
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10
Add the ground beef and cook over medium heat, breaking up the meat as it cooks, until browned.
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11
Skim off all the fat but reserve any juices.
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12
Sprinkle the flour over the beef and cook, stirring, until the flour has dissolved.
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13
Add the beef stock, peas (I use the whole can, you may want to use less), rosemary and thyme, and a pinch each of the cloves and nutmeg.
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14
Simmer, stirring occasionally, until the sauce has thickened.
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15
Turn the meat mixture into a 1 1/2 qt casserole, and even the mixture out with a rubber spatula.
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16
Gently spoon the potatoes over the top and smooth with a rubber spatula, using gentle sweeping motions.
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17
Sprinkle a little heavy cream over the top and bake in a 400 degree F oven for about 1/2 hour to heat through.
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18
The cream should brown over the potatoes.
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19
Serve warm.
