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Prep Time: 30 Minutes Cook Time: 20 Minutes |
Ready In: 50 Minutes Servings: 1 |
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This is a recipe from my Gram who is English. She served this often, and I have modified her recipe for my family and this is it. A great alternative to Shepherd's Pie. Ingredients:
4 large yukon gold potatoes, quartered |
6 tablespoons butter, divided |
1 clove garlic, minced |
salt and pepper to taste |
1 tablespoon olive oil |
1 pound lean ground beef |
1 tablespoon herbes de provence |
1 teaspoon ground nutmeg |
1 1/2 cups frozen peas |
Directions:
1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9 inch deep-dish pie plate.
2. Place potatoes into a pot; cover with salted water, and bring to a boil over high heat. Reduce heat to medium-low, cover; simmer until tender, about 20 minutes. Drain; mash with 2 tablespoons of the butter and the garlic. Season to taste with salt and pepper; set aside.
3. Meanwhile, heat the olive oil in a skillet over medium heat. Add ground beef, herbes de Provence, and nutmeg; cook and stir until beef is lightly brown and crumbly, about 10 minutes. Spread the beef evenly in the prepared pie plate. Cover evenly with the peas; spread the mashed potatoes over the peas. Dot the casserole with the remaining butter.
4. Bake, uncovered, in the preheated oven until heated through and bubbly, about 20 minutes.
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