Step 1

Rinse, peel and cube the russet potatoes.  Put them a large pot of cold water.  Bring to a boil then simmer until fork tender, then drain.

Step 2

While the potatoes are cooking, preheat the oven to 425 F.  Peel the garlic cloves and toss with the olive oil in a small ramekin.  Put the ramekin on a baking tray and bake for 15 to 18 minutes.  Let cool, then smash with the bottom of a cup.

Step 3

Place the drained potatoes, smashed garlic, butter, sour cream, buttermilk, salt and pepper in the bowl of a stand mixer fitted with the paddle attachment.  Whip the potatoes until they are smooth and creamy.  Adjust butter, sour cream, buttermilk, and seasonings according to taste, then set aside.

Step 4

Cook the ground hamburger in a 10-inch cast iron skillet set over medium heat, stirring occasionally until all the pink is gone.

Step 5

Drain off the fat by pouring the cooked meat into a colander placed over a bowl to catch the fat drippings.  You can also scoop up the hamburger with a large slotted spoon and place in a bowl then pour the fat from the skillet into a small bowl.

Step 6

Let the skillet cool for a couple of minutes, then wipe out the excess fat and remove any leftover hamburger with a spoon.

Step 7

Add one tablespoon of rendered fat back into the cast iron skillet and let it heat over medium-high heat.  Add the carrots and onions to the skillet and cook for 8 minutes, stirring occasionally.

Step 8

Add the garlic and 1/4 teaspoon salt and cook until fragrant, roughly a minute.  Add the rest of the spices and stir until well combined.

Step 9

Stir in the cooked hamburger and the frozen peas and heat through over medium low heat.

Step 10

Melt 4 tablespoons of butter in a small skillet set over medium heat.  Gradually add the 4 tablespoons of flour, whisking constantly, to make a roux.  Cook for two minutes, whisking constantly to cook the flour.

Step 11

Pour 2 teaspoons of Worcestershire sauce into the beef stock and gradually whisk of 1 cup the stock into the roux.  Keep whisking for a minute or two until the gravy has thickened.

Step 12

Add the remaining 1/2 cup of beef stock and stir.  If needed, add the 1/2 cup of filtered water to thin out your gravy.  Once your gravy is the consistency you like, pour it over the hamburger veggie mixture in the large cast iron skillet.  Mix well, taste, and adjust seasonings as desired.

Step 13

Preheat the oven to 400 F.

Step 14

Stir the whipped potatoes until they are soft, then spread them evenly over the meat and veggie mixture in the skillet.  (Don't have an oven proof skillet?  Assemble in a 9x13-inch casserole dish.)

Step 15

Fluff the potatoes with a fork to make them textured, then brush them with egg white.  Sprinkle the grated cheddar cheese and smoked paprika evenly on top.

Step 16

Cook at 400 F for 20 minutes, then broil for 3 minutes until golden brown on top.

Step 17

Garnish with 1 tablespoon of chopped fresh parsley.  Serve warm.