Ingredients
Scale
- 2 lbs Ground Beef (lean recommended)
- 1 large yellow onion, diced
- 3 cloves garlic, minced
- 2 cups frozen peas and carrots blend
- 2 cups beef broth
- 2 tbsp tomato paste
- 1 tbsp Worcestershire sauce
- 1 tsp dried thyme
- Salt and black pepper to taste
- 5 lbs Russet potatoes, peeled and cubed
- 1/2 cup unsalted butter
- 1/2 cup whole milk or heavy cream
- 2 cups shredded sharp cheddar cheese
- 1 tbsp fresh parsley, chopped (for garnish)
Instructions
- Step 1: Prepare the Potatoes – Place the peeled and cubed potatoes in a large pot of salted water. Bring to a boil and cook for 15 to 20 minutes until they are fork-tender. Drain the water and return the potatoes to the pot. Add the butter and milk, then mash until smooth and creamy. Stir in half of the shredded cheddar cheese. Set these aside while you prepare the beef filling.
- Step 2: Brown the Ground Beef – In a large skillet or oven-safe Dutch oven, brown the ground beef over medium-high heat. Use a wooden spoon to break the meat into small crumbles. Once the beef is no longer pink, drain the excess fat. Add the diced onions and cook for 3 to 4 minutes until they become translucent. Stir in the minced garlic and cook for another minute until fragrant.
- Step 3: Create the Savory Gravy – Stir the tomato paste into the beef mixture and cook for 2 minutes to deepen the flavor. Add the frozen peas and carrots, beef broth, Worcestershire sauce, and dried thyme. Season with salt and pepper. Let the mixture simmer over medium heat for about 10 minutes, or until the liquid has reduced slightly and thickened into a rich gravy.
- Step 4: Layer the Casserole – Preheat your oven to 400°F (200°C). If you used a skillet, transfer the beef mixture to a 9×13 inch baking dish. Spread the beef evenly across the bottom. Carefully spoon the mashed potatoes over the top of the beef. Use a fork or spatula to smooth the potatoes to the edges, creating a seal. Sprinkle the remaining cup of cheddar cheese over the potato layer.
- Step 5: Bake and Serve – Place the dish in the oven and bake for 20 to 25 minutes. The cheese should be melted and bubbling, and the edges of the potatoes should start to turn golden brown. For an extra crispy top, turn on the broiler for the last 2 minutes. Remove from the oven, garnish with fresh parsley, and let it rest for 5 minutes before serving to help the layers set.
- Cook Time: 60 minutes