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1
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.
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2
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.
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3
Add the buttermilk mixture into potatoes and mash with a potato masher until the mixture is smooth. For a creamier consistency, add more buttermilk.
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4
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.
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5
Saute 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.
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6
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.
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7
For the peas: In a medium pot over medium-high heat, add peas and jalapenos. Combine and cook until jalapenos are soft, about 3 to 4 minutes. Season with salt and pepper.
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8
Preheat oven to 400u00b0. Fill 11-by-7 glass baking dish with the meat, followed by the pea puree. Top with mashed potatoes.
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9
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.
