INGREDIENTS
MEAT FILLING
- 2 tbsp of oil
- 1 cup of chopped yellow onion
- 2 lb of ground beef or Lamb if you want traditional
- 1 tbsp minced garlic
- 3 tsp of dried parsley
- 1 tsp dried sage
- 1 tsp of dried rosemary
- 1 &½ tsp of salt
- ½ tsp of black pepper
- 3 tbsp flour
- 3 tbsp of Worcestershire sauce
- 1 tbsp of balsamic vinegar
- 1 tbsp of tomato ketchup
- 2 tbsp of tomato paste
- 1 &½ cups of beef broth/bullion
- 1 8.75 oz can of corn
- 1 14.5 oz can of carrots
POTATOES
- 4 large russet potatoes
- 1 stick of salted butter
- 2 tsp of garlic
- 1 tsp salt
- ½ tsp black pepper
- ½ cup of half & half
INSTRUCTIONS
POTATOES
- Peel the potatoes and slice them into smaller pieces.
- Place potatoes into a large pot and cover with cold water.
- Bring the water to a boil and reduce it to a simmer.
- Depending on the size of your potatoes, simmer them on medium heat for 15-18 min. You want the potatoes to be soft enough that a knife will slice through them easily.
- Drain the water off the potatoes and return them back to the pot.
- Break the potatoes up with a potato masher and add the butter, garlic, salt, black pepper and half & half.
- Continue mashing until the potatoes are smooth and creamy.
MEAT FILLING
- Preheat the oven to 350
- Heat up the oil in a pan.
- Add the onions and fry until soft.
- Add meat to the onions and brown.
- Once the meat has started to brown sprinkle in the flour. Combine the flour with the meat and stir continuously for 1-2 min.
- Pour in the beef broth and mix well. It will thicken as it cooks.
- Add the remaining ingredients to the pan and cook for 5 min. Stirring occasionally so the meat doesn’t stick to the pan.
- Pour the mixture into a 9×13 casserole dish.
- Spread the potatoes evenly on top.
- Place the casserole dish into the oven and bake for 30-40 min.
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