Ingredients
Mashed Potatoes
3.5-4 lbs Yukon Gold Potatoes
1/4 cup Butter
1/2 cup Whole Milk
2 oz Cream Cheese
Salt and Pepper
Filling
1 tablespoon Olive Oil
1.25 lbs Ground Beef , (85% lean)
1 medium White Onion, diced
8 oz Baby Bella or White Button Mushrooms, finely diced
3 small-medium Carrots, finely diced
2 Celery, stalks, finely diced
4 Garlic Cloves, minced
1/4 cup Flour
1/2 cup Dry Red Wine
2 cups Beef Stock
2 tablespoons Tomato Paste
3 tablespoons Worcestershire Sauce
2 Bay Leaves
1 sprig Fresh Rosemary
3 sprigs Fresh Thyme
3/4 cup Frozen Peas
Extra Sharp Cheddar Cheese, shredded for topping
Instructions
Make Mashed Potatoes
See the recipe here.
Make the Filling
Preheat oven to 400 degrees. Line bottom with foil to catch any drippings.
Heat olive oil over medium-high heat. Add beef until brown and crumbly. Transfer beef and set aside. Leave the grease! If no grease is left, add an extra tablespoon of olive oil.
Add the onion to the same pan and cook for 5 minutes stirring occasionally. Add carrots, celery, mushrooms, garlic and sauté for 5-7 minutes until softened. Season with salt and pepper.
Stir in flour into veggie mixture until evenly combined. Continue sautéing for 1 minute, stirring frequently. Stir in wine and use wooden spoon to break up any stuck brown bits.
Stir in the tomato paste, Worcestershire sauce, bay leaves, herb sprigs, beef stock and frozen peas until combined. Cook until simmering, then reduce heat to medium-low to maintain a low simmer for 5 minutes. Remove and discard bay leaves and sprigs. Add beef back into mixture. Season with salt and pepper to taste.
Spread filling mixture into an even layer on a skillet. Spoon mashed potatoes on top. Top with cheese. Bake uncovered at 400 degrees until mashed potatoes are golden brown and filling is bubbling.