Ingredients
Meat
- 2 Tbsp olive oil
- 1 onion, diced
- 1 lb ground beef or ground lamb, 90% recommended
- 2 tsp dried parsley
- 1 tsp rosemary
- 1 tsp thyme
- ½ tsp salt
- ½ tsp black pepper
- 1 Tbsp Worcestershire sauce
- 2 cloves garlic, minced
- 2 Tbsp flour
- 2 Tbsp tomato paste
- 1 cup beef broth
- 1 cup frozen peas and carrots
- ½ cup corn
Potato Topping
- 2 lb russet potatos, (2 large)
- 8 Tbsp butter, (1 stick)
- ⅓ cup half and half
- ½ tsp garlic powder
- ½ tsp salt
- ¼ tsp black pepper
- ¼ cup parmesan cheese
Instructions
Meat
- Add the oil to a large skillet and place it over medium-high heat for 2 minutes. Add the onions. Cook 5 minutes, stirring occasionally.
- Add the ground beef (or ground lamb) to the skillet and break it apart with a wooden spoon. Add the parsley, rosemary, thyme, salt, and and pepper. Stir well. Cook for 6-8 minutes, until the meat is browned, stirring occasionally.
- Add the Worcestershire sauce and garlic. Stir to combine. Cook for 1 minute.
- Add the flour and tomato paste. Stir until well incorporated and no clumps of tomato paste remain.
- Add the broth, frozen peas and carrots, and frozen corn. Bring the liquid to a boil then reduce to simmer. Simmer for 5 minutes, stirring occasionally.
- Set the meat mixture aside. Preheat oven to 400 degrees F.
Potato Topping
- Place the potatoes in a large pot. Cover the potatoes with water. Bring the water to a boil. Reduce to a simmer. Cook until potatoes are fork tender, 10-15 minutes.
- Drain the potatoes in a colander. Return the potatoes to the hot pot. Let the potatoes rest in the hot pot for 1 minute to evaporate any remaining liquid.
- Add butter, half & half, garlic powder, salt, and pepper. Mash the potatoes and stir until all the ingredients are mixed together.
- Add the parmesan cheese to the potatoes. Stir until well combined.
Assemble the Casserole
- Pour the meat mixture into a 9x9 (or 7x11) inch baking dish. Spread it out into an even layer. Spoon the mashed potatoes on top of the meat. Carefully spread into an even layer.
- If the baking dish looks very full, place it on a rimmed baking sheet so that the filling doesn’t bubble over into your oven. Bake uncovered for 25-30 minutes.** Cool for 15 minutes before serving.
Nutrition
Serving: 16th | Calories: 400kcal | Carbohydrates: 13g | Protein: 19g | Fat: 30g | Saturated Fat: 15g | Cholesterol: 97mg | Sodium: 751mg | Potassium: 483mg | Fiber: 2g | Sugar: 2g | Vitamin A: 2860IU | Vitamin C: 7.9mg | Calcium: 99mg | Iron: 2.7mg