Solyanka Shepherd's Pie Stew with Rye Mash Topping

**Prepare the Meat Filling:** Heat olive oil in a large Dutch oven or stockpot over medium-high heat. Add ground beef and cook, breaking it up with a spoon, until browned. Drain off any excess grease.

Add the sliced smoked sausage to the pot with the browned beef and cook for about 5 minutes, until lightly browned.

Add the chopped onion, diced carrots, and diced celery to the pot. Sauté for 5-7 minutes, or until the vegetables are softened.

Stir in the minced garlic and tomato paste. Cook for 1 minute, stirring constantly, until fragrant.

Pour in the diced tomatoes (undrained) and beef broth. Add the diced pickled cucumbers, Kalamata olives, capers, lemon juice, and bay leaf. Season with salt and black pepper.

Bring the stew to a simmer, then reduce heat to low, cover, and cook for at least 1 hour, or up to 2 hours, allowing the flavors to meld. The longer it simmers, the richer the flavor.

**Prepare the Rye Mash Topping:** While the stew is simmering, prepare the mashed potatoes. Place the peeled and quartered potatoes in a large pot and cover with cold water. Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until the potatoes are fork-tender.

Drain the potatoes well and return them to the pot.

Add the warmed milk and butter to the potatoes. Mash with a potato masher until smooth and creamy. Be careful not to overmix, which can make them gluey.

Stir in the rye flour until well combined. Season with salt and pepper to taste.

**Assemble the Stew:** Remove the bay leaf from the stew.

Ladle the solyanka stew into bowls.

Top each bowl generously with the rye-infused mashed potatoes. Sprinkle with fresh dill.

Serve hot. Garnish with a dollop of sour cream, if desired.