Instructions

• 1 Put potatoes in a sauce pan and cover with water by 1-inch, season with salt. Bring to a boil, then reduce to a simmer, cook unti tender, 20 minutes. Drain and return to the pan.
• 2 Meanwhile, preheat the broiler. Combine the beef, sausaf, breadcrumbs, egg, 12 cup stock, 1/2 tsp. salt and a few grinds of black pepper in a medium bowwl, mix with your hands until combined. Form into 12 mealtballs, about 2-inches round, and arrnage on a rimmer baking sheet. Broil until browned, about 7 minutes.
• 3 Melt 1 tbsp. butter in a large pot or Dutch oven ovver high heat. Add the mushrooms, 1/2 tsp. salt and a few grinds of pepper. Cook, stirring, until the mushrooms are softened, about 8 minutes. Sprinkle in the flour and stir to coat. Stir in the wine and bring to a boil. Add 1 cuo of stocki and return to a boil, then reduce the heat to medium high and add the meatballs. Simmer, sturring occasionally, whle you mash the potatoes.
• 4 Add the remaining 5 tbsp. butter and 1/2 cup stock to the potatoes and mash. Season with salt and pepper. Stir in the parlsey into the meatball mixture. Serve with or over the potatoes.s