1 tbsp olive oil
1.25 lbs lean ground beef
1 medium onion, diced
2 stalks celery, finely diced
4 cloves garlic, minced
1/4 cup flour
1/2 cup dry red wine (or beef stock)
2 cups beef stock
2 tbsp tomato paste
2 tbsp worcestershire sauce
2 bay leaves
2 sprigs each fresh rosemary and thyme
1 cup frozen peas and carrots (I use more)
salt and pepper
2.5 lbs thin skinned white potatoes cut in quarters or smaller (I did not peel as long as they are not thick skinned)
1/4 cup butter
1/2 cup whole milk, or more as needed
1/2 cup sour cream
1. 1. Cook the potatoes in water. Once potatoes are soft drain. Add the butter, milk, sour cream and some salt and pepper. Mash until consistency of what you would like. Set aside.
2. 2. Meanwhile, heat the oil in a large pot over med-high heat. Add the ground beef and cook until browned, crumbling it as you cook.
3. 3. Add the onion, celery and garlic and cook for 5 mins, stirring occasionally until softened.
4. 4. Stir in the flour until evenly combined. Stir in the wine, using a wooden spoon to scrape up the any browned bits.
5. 5. Immediately stir in the stock, tomato paste, worcestershire sauce, bay leaf, herbs and frozen veggies until combined. Continue cooking until until the mixture reaches a simmer. Then reduce heat to med-low to maintain a low simmer, and continue cooking for 5 more mins, stirring occasionally.
6. 6. Remove and discard the bay leaves and herb sprigs. Season with salt and pepper as desired.
7. 7. Transfer the filling to a baking dish. Spoon the mashed potatoes on top and carefully spread them out in an even layer.
8. 8. Bake uncovered at 400 degrees for about 20 mins or until potatoes are lightly golden and the filling has started to bubble up around the edges. If you would like the potatoes to be more brown, you can turn on the broiler for an extra min or so (watch closely so you do not burn them)
9. 9. Remove baking dish from oven and sprinkle with parsley (or any other herbs you like).
main courses December 13, 2019 23:17
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