The perfect dinner for a cozy autumn or winter night
Prep Time:
20 minutes
Cook Time:
1 hour
Servings:
Ingredients
  • 1 1/2 pounds russet potatoes, peeled and diced
  • 1/2 cup milk
  • 2 tablespoon unsalted butter
  • 1/4 cup grated parmesan
  • kosher salt and freshly ground black pepper, to taste
  • 2 tablespoon olive oil
  • 1 onion, diced
  • 2 carrots, peeled and diced
  • 2 cloves garlic, minced
  • 1 1/2 pounds ground beef
  • 3 tablespoon all-purpose flour
  • 1 tablespoon tomato paste
  • 1 1/4 cups beef broth
  • 1 tablespoon worcestershire sauce
  • 2 teaspoon fresh chopped rosemary
  • 1 teaspoon fresh chopped thyme
  • 1 cup fresh or frozen corn kernels
  • 1 cup fresh or frozen green peas
Directions
  1. Step 1: Using a medium saucepan over medium high heat, combine 1 1/2 pounds peeled and diced russet potatoes with enough cold, salted water to cover. Bring to a boil, reduce heat to a gentle boil and cook until fork tender.
  2. Step 2: Drain and return potatoes to pan. Add 1/2 cup milk and 2 tablespoons unsalted butter. Using a potato masher, mash potatoes to desired consistency. Add 1/4 cup grated Parmesan cheese. Season with salt and pepper to taste. Set aside and reserve.
  3. Step 3: Using a large saute pan over medium heat, heat 2 tablespoons olive oil. Saute 1 diced onion and 2 peeled and diced carrots until onions are translucent, about 5 minutes. Add 2 minced garlic cloves and saute until fragrant, about 1 minute.
  4. Step 4: Add 1 1/2 pounds ground beef and saute, breaking up until browned and cooked through. Sprinkle 3 tablespoons all-purpose flour over the ground beef and cook 2 minutes.
  5. Step 5: Add 1 tablespoon tomato paste, 1 1/4 cups beef broth, 1 tablespoon Worcestershire sauce, 2 teaspoons fresh chopped rosemary and 1 teaspoon fresh chopped thyme. Stir to combine. Simmer until slightly thickened, about 5 minutes.
  6. Step 6: Add 1 cup fresh or frozen corn kernels and 1 cup fresh or frozen green peas. Stir to combine. Season with salt and pepper to taste.
  7. Step 7: Preheat oven to 375 F.
  8. Step 8: Transfer meat mixture to a 3-quart ovenproof casserole or baking dish. Top with mashed potatoes, using a spatula to cover meat mixture.
  9. Step 9: Place casserole on a sheet pan. Bake until potatoes start to brown, about 20 to 25 minutes.