Ingredients
- 2 T olive or avocado oil
- 1/2 c diced onion
- 1/2 c diced celery
- 1/2 c diced carrots
- 1 1/2 pounds lean ground beef(96%)
- 2 t dried parsley (or 2 T fresh, finely chopped)
- 1 t dried thyme (or 1 T fresh), finely chopped)
- 1 t dried rosemary (or 1 T fresh, finely chopped)
- 1/2 t Kosher salt
- 1/2 t black pepper, freshly ground
- 2 garlic cloves, minced
- 1 1/2 T Worcestershire sauce
- 3 T flour
- 3 T tomato paste
- 1 1/2 c beef broth, heated (I use Better than Bouillon Beef Base.)
- 3/4 c frozen peas
- 3/4 c frozen sweet corn
- 1 1/2 c sharp cheddar cheese, grated (Use a block of cheese; about 6 oz.)
Mashed Potatoes
- 2 pounds Russet potatoes
- 1/2 c heavy cream or half and half
- 3 T butter
- salt and pepper
- 1/2 t garlic powder(optional)
- 1/4 c grated Parmesan(optional)
Instructions
- Saute the onions, celery and carrots in olive oil until onions are soft and translucent.
- Add the ground beef and cook until crumbled and no longer pink.
- Mix in herbs, salt and pepper, and garlic.
- Make a paste with the flour and tomato paste. Add it, along with the Worcestershire sauce, to the heated beef broth and whisk it together. Blend it into the beef mixture.
- Stir in the veggies. Layer the grated cheese on top of the meat. Top with the mashed potatoes (see directions below).
- Bake for 30 minutes in a 350°F oven.
Mashed Potatoes:
- Peel, rinse and thinly slice either Russet or Yukon Gold potatoes.
- Place COLD water about 2" above the potatoes in your pot.
- Once it reaches a boil on high heat, set timer for 15 minutes and reduce heat to medium-high.
- Once potatoes flake apart with a fork, drain.
- Warm up butter and cream with salt and pepper in microwave for about a minute.
- Add to a mixing bowl and add potatoes.
- Whip in high speed with a hand mixer.
- Spread on top of pie evenly.