Description
Description A comforting dish filled with ground beef and vegetables, topped with creamy mashed potatoes, ideal for family gatherings and cozy nights in.
Ingredients
- 1 lb ground beef
- 1 white onion
- 2 medium carrots
- 2 celery sticks
- 4 garlic cloves
- 2 tbsp tomato paste
- 1/2 cup red wine
- 1 and 1/2 cups beef broth
- 1 tsp Worcestershire sauce
- 1 bay leaf
- 1/2 cup frozen peas
- 1/2 cup corn
- 4 medium russet potatoes
- 1/2 cup heavy cream
- 1 tbsp butter
- 1/2 cup parmesan cheese
- Salt & pepper to taste
- Parsley (for topping)
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Instructions
- Dice the onion, carrots, and celery into small pieces. Mince the garlic. Peel and cut the potatoes into medium-sized pieces.
- Get a large pot with salted water ready to boil.
- Add the ground beef to a large pan on medium heat. Cook until browned.
- Add in the onion, carrots, and celery. Cook for another 5-7 minutes until softened.
- Add the garlic and tomato paste, cooking for another 1-2 minutes until fragrant.
- Deglaze with the red wine and simmer for 1-2 minutes.
- Add the beef broth, Worcestershire sauce, and bay leaf. Simmer on low for about 10 minutes.
- While the meat simmers, cook the potatoes in boiling salted water until fork-tender.
- Add the frozen peas and corn to the meat mixture, season with salt and pepper, and remove from heat.
- Preheat the oven to 400°F (200°C).
- Strain the potatoes and run them through a potato ricer. Add the heavy cream, butter, and half of the parmesan cheese, mixing well.
- In a baking dish, layer the beef mixture on the bottom and the mashed potatoes on top, creating a seal.
- Create lines on top with a fork and sprinkle the remaining parmesan cheese.
- Bake uncovered for 30 minutes.
- Top with fresh parsley and serve hot.
Notes
- Notes
- Great leftovers! Store in the refrigerator for up to 3-4 days or freeze for up to 3 months.