2 tablespoons olive oil
2 pounds lean ground chuck (or ground lamb, ground elk...)
1 large white onion, peeled and diced
2 large carrots, diced
1 cup beef broth
1 (6 oz) can tomato paste
1 tablespoon Worcestershire sauce
1 cup frozen baby peas
1 cup frozen corn
Salt and pepper
2 pounds russet potatoes, peeled and cut into 1-inch pieces
4 tablespoons butter
1/2 cup milk
2 cups graded cheddar cheese
1. Heat a large skillet over medium heat. Add oil, swirl to coat. Add ground chuck and stir to break up lumps. Cook until browned (about 7 minutes).
2. Add onion and carrots and cook for another 2-3 minutes.
3. Add the beef broth, stirring until well combined and bring to a boil over medium-high heat.
4. Reduce heat to medium-low and add tomato paste and Worcestershire sauce, stirring until well combined.
5. Continue to cook mixture until it begins to thicken, stirring frequently.
6. Add peas and corn, stirring until well combined. Add salt and pepper to taste, Remove from heat and set aside.
7. Add potatoes to a large stockpot, cover with water, and bring to a boil over high heat. Cook until potatoes are fork tender, about 20 minutes
8. Drain well, add butter, milk, and half the cheese.
9. Mash and mix potatoes until your desired consistency is reached. Season with salt and pepper to taste.
10. Preheat oven to 350 degrees.
11. Spoon the meat mixture into a round 10 1/2 inch baking dish with 3 inch sides. Spread the potatoes evenly over the top. Sprinkle the remaining half of the cheese on top of the potatoes.
12. (If you are close to the top of the dish, place it on a baking sheet to catch drippings).
13. Bake for 30-40 minutes or until the pie is hot and bubbly and the cheese/potatoes are melted and golden.
Author Recipe from the "Dishing Up Vermont" Cookbook: amazon.com/Dishing-Up%C2%A...
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