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Prep Time: 45 Minutes Cook Time: 35 Minutes |
Ready In: 80 Minutes Servings: 6 |
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We developed this recipe ourselves through experimentation, and we've finally hit the point where we call it perfect. Ingredients:
750 g ground beef (that's 1/3 of a 5 lb chub) |
1 white onion, diced |
3 stalks celery, sliced |
450 g mushrooms, cubed |
100 g frozen peas |
100 g frozen lima beans |
100 g frozen french-cut green beans |
1 (284 ml) can condensed beef broth |
5 ml montreal steak spice |
45 ml hp steak sauce |
3 ml worcestershire sauce |
1 turnip, peeled and cubed |
900 g red potatoes, peeled and cubed |
30 ml butter |
60 ml milk |
5 ml garlic salt |
30 ml dried chives |
Directions:
1. Set the oven to 400°F.
2. Boil a large pot of water, add turnips and potatoes.
3. In a large wok or saucepan, fry ground beef until cooked, lift out beef and use fat to fry onions.
4. When onions begin to caramelize, add celery and continue to fry.
5. When celery is cooked, add mushrooms and continue to fry.
6. Put beef back in pan, add peas, lima beans, green beans, broth, Montreal Steak Spice, HP sauce, and Worcestershire sauce. Reduce heat and simmer for 15 minutes, stirring occasionally.
7. Drain potatoes and turnip, mash them. Add butter, milk, garlic salt, and chives, mix and mash thoroughly.
8. Grease a 13x9 pan with butter. Pour in meat and vegetables, pack them down flat and even across pan. Spread mashed potatoes on top. I like to use plastic trowels to first get the top perfectly flat, and then use a notched trowel to put a wavy texture on it. The pie may be covered with foil and refrigerated at this point if you wish. Bake at 400°F for 35 minutes, preferably with a convection fan, turning the pan around halfway through to brown the topping evenly.
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