- 1 1/2 pounds potatoes
- 1/4 cup heavy cream
- 4 tablespoons unsalted butter
- 3/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 2 tablespoons olive oil
- 1 cup chopped onion
- 1 large carrot, peeled and diced small
- 2 cloves garlic, minced
- 1 1/2 pounds ground beef or ground lamb
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 2 tablespoons all-purpose flour
- 1 teaspoon tomato paste
- 1 cup beef stock
- 1 teaspoon Worcestershire sauce
- 2 teaspoons freshly chopped parsley
- 1 teaspoon freshly chopped thyme leaves
- 1/2 cup corn kernels
- 1/2 cup frozen English peas
Preparation time 25mins
Adapted from scliving.coop
Preheat oven to 375 F. Peel the potatoes and dice into ½-inch cubes. Place in a medium saucepan, and add enough water to cover. Set on medium-high heat, cover and bring to a boil. Decrease heat; simmer until tender, about 15 minutes. In a small saucepan over medium heat, warm the cream and butter together. Drain the potatoes in a colander and return to the hot pan to evaporate excess water. Use a food mill or potato ricer to process the potatoes, or use a masher. Add the warmed milk mixture, salt and pepper; continue mashing until smooth. Keep warm.
In a large skillet over medium-high heat, heat the oil. Add onion and carrot, and saute 3 to 4 minutes. Add the garlic, and cook an additional minute. Add the beef, salt and pepper, and cook until browned, about 3 minutes. Sprinkle meat with flour, and stir to coat; continue cooking for 1 minute. Add the tomato paste, stock, Worcestershire sauce, parsley and thyme, and stir to combine. Bring to a boil, reduce heat to low, cover and simmer until the sauce thickens, 5 to 10 minutes. Add the corn and peas.
Spread the beef mixture evenly in a cast-iron or other baking dish, about 11 by 7 by 2 inches.
Top with the mashed potatoes, starting around the edges to create a seal to prevent the mixture from bubbling up. Place baking dish on a rimmed baking sheet lined with parchment. Bake on the middle rack of the oven for 30 minutes or until the potatoes begin to brown. Remove from oven, and cool on a rack for 20 minutes before serving.