Ingredients
- 2 tablespoons butter
- 5 large onion, chopped fine
- 10 pounds ground beef
- 10 carrots, sliced
- Salt and pepper
- 1/2 cup flour
- 1 can tomato paste
- 15 cups chicken broth
- 1 1/4 cups heavy cream
- 10 tablespoons Worcestershire
- 1 tablespoon thyme
- 5 pounds frozen peas and corn
- 10 pounds red potatoes, peeled and cut into 2 inch pieces
- 4 pounds sweet potato
- Salt and pepper
- 1/2 cup butter, melted
- 1/2 cup cream cheese
Preparation
Step 1
Melt butter in large skillet over medium high heat. Add onion and cook until softened, about 5 minutes. Add meat, 1 teaspoon salt, and ½ teaspoon pepper and cook until beef is no longer pink, about 10 minutes. Add carrots and cook until soft. Add flour and tomato paste and cook until paste begins to darken, about 2 minutes.
Add broth, cream, Worcestershire, and thyme and simmer over medium heat, stirring occasionally, until mixture is slightly thickened, 6 to 8 minutes. Remove from heat, transfer sauce to large bowl, and refrigerate until completely cooled, about 30 minutes.
Bring potatoes, 1 teaspoon salt, and enough water to cover by 1 inch to boil in large pot over high heat. Reduce heat to medium high heat and simmer until tender, 15 to 20 minutes. Drain potatoes in colander, transfer to large bowl, and mash with butter and cream cheese until smooth. Season with salt and pepper. Refrigerate until cooled, about 30 minutes.
Transfer cooled meat filling to 13 by 9 inch baking dish. Top evenly with frozen peas and carrots, pressing down gently on vegetables. Spread potatoes evenly over vegetables, using spatula to smooth top. Drag fork across top to make ridges. Tightly wrap dish in plastic, thin in foil. Freeze for up to 1 month.
Adjust oven rack to middle position and heat oven to 425 degrees. Remove and discard plastic from baking dish. Re-cover with foil and bake until heated through, about 80 minutes. Increase heat to 450 degrees, remove foul, and bake until top is golden brown, about 10 minutes. Serve.