Serves 6
Ingredients
Meat Filling
1 cup shopped yellow onion
1 lb ground beef
2 tsp dried parsley leaves
1 tsp dried rosemary leaves
1 tsp dried thyme leaves
½ tsp salt
½ tsp ground black pepper
1 Tbs Worcestershire sauce
1 garlic cloves, minced
2 Tbs all-purpose flour
2 Tbs tomato paste
1 cup beef broth
½ cup peas, fresh or frozen
½ cup carrots, fresh or frozen
½ cup corn, fresh or frozen
Potato Topping
1½ – 2 lbs russet potatoes (about 2 large potatoes), peeled and cut into 1 inch cubes
6 Tbs butter
1/3 cup half and half
½ tsp garlic powder
½ tsp salt
¼ tsp ground black pepper
¼ cup Parmesan cheese
Instructions
Meat filling
1. Add ground beef to skillet and break it apart with a wooden spoon. Add parsley,
rosemary, thyme, salt and pepper. Cook over medium heat for 6-8 minutes until meat is
browned, stirring occasionally. Remove and set aside ground beef, leaving drippings in the pan.
2. Add onions to beef fat and cook for 5 minutes, stirring occasionally. Return ground beef to the pan.
3. Add Worcestershire sauce and garlic. Stir and cook for 1 minute.
4. Add flour and tomato paste. Stir until well mixed and no clumps of tomato paste.
5. Add broth, peas, carrots and corn. Bring liquid to a boil, then reduce to simmer.
Simmer for 5 minutes, stirring occasionally.
6. Set meat filling aside. Preheat oven to 400 degrees F.
Potato topping
1. Place potatoes in large pot. Cover potatoes with water and bring to a boil.
Reduce to a simmer and cook until potatoes are fork-tender (10-15 min).
2. Drain potatoes in colander. Return potatoes to the hot pot and let potatoes rest in
the hot pot for 1 minute to evaporate remaining liquid.
3. Add butter, half and half, garlic powder, salt and pepper. Mash potatoes and stir until
ingredients are mixed.
4. Add parmesan cheese and stir until well mixed.
Assemble casserole
1. Pour meat mixture into a 9×9 (or 7×11) inch baking dish. Spread out into an even
layer. Spoon the mashed potatoes on top and carefully spread into an even layer.
2. If the baking dish looks very full, place it on a rimmed baking sheet so that the
filling doesn’t bubble over in your oven. Bake uncovered for 25-30 minutes. Cool
for 15 minutes before serving.
