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Prep Time: 30 Minutes Cook Time: 35 Minutes |
Ready In: 65 Minutes Servings: 4 |
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This is based originally on the Joy of Cooking but while making it one day I had to make a few changes based on what I had in the pantry and what I had time to do. I thought it would be weird but it turned out terrific and always disappears quickly. Also makes great leftovers. Ingredients:
1 1/2 lbs potatoes, peeled and chopped |
1 tablespoon butter |
1 cup cheddar cheese, shredded |
salt and pepper, to taste |
3 tablespoons olive oil |
1 medium onion, chopped |
1 carrot, peeled and chopped |
1 stalk celery, chopped |
1 lb ground beef |
1 tablespoon flour |
3/4 cup of seasoned chicken broth |
1 teaspoon thyme |
1 tablespoon rosemary |
1 pinch nutmeg |
salt and pepper |
2 tablespoons of cold butter, sliced |
Directions:
1. Preheat oven to 400 degrees F.
2. First prepare mash potato topping by boiling the potatoes until just tender.
3. Combine potatoes with butter and cheddar cheese.
4. Add salt and pepper to taste.
5. Mash and mix ingredients.
6. The potatoes should be stiff when finished.
7. Set aside.
8. Cook carrot, celery and onion in olive oil in a large skillet over medium heat until they are soft (about 15 minutes).
9. Add the ground beef (note: you can use beef that has already been cooked or you can use raw).
10. If raw, cook until evenly browned.
11. If pre-cooked, cook for about 5 minutes Sprinkle the flour over the mixture and cook for about 2-3 minutes, stirring occasionally.
12. Add the chicken broth and the seasonings, stirring well to distribute.
13. Reduce heat to low and simmer, stirring occasionally until it thickens.
14. Place beef mixture in a 9 inch pie plate and then spread potatoes over it.
15. Distribute the potatoes evenly but they do not need to smooth.
16. Randomly sprinkle the cold butter over the top of the potatoes and pop in the oven for 30-35 mins, until browned and heated through.
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