Such a delicious and comforting classic
- 1.5 pounds ground beef or a combination of ground beef and ground lamb
- olive oil
- 1 large carrot, grated
- 1 large yellow onion, grated
- 3-4 cloves garlic, grated (or minced)
- 1 cup frozen peas
- Large sprig of fresh rosemary and thyme, chopped
- 1 tbsp Worcestershire sauce
- 2 tbsp tomato puree
- 1/2 cup red wine
- 1/2 cup chicken stock
- 6 golden potatoes, peeled and cut into cubes
- 1/4 cup butter
- 1/4 cup milk
- 2 tbsp either cream cheese or sour cream (optional)
- Parmesan cheese, grated
- salt and pepper
- Preheat oven to 350 F
- Heat olive oil in a large saucepan over medium to medium high heat. Add ground beef and cook until crispy brown. Season with salt and pepper.
- Add in grated onion and carrot and mix thoroughly. Add in garlic and cook for a few minutes.
- Start the mashed potatoes by bringing a pot of water with potatoes in it to a boil. Cook until potatoes are just tender enough to stick a fork through (about 20 minutes).
- Add in Worcestershire and tomato puree into the beef mixture and stir until completely combined.
- Add in red wine and fresh rosemary and thyme. Let simmer for a few minutes until the alcohol in the wine is cooked off.
- Add in chicken stock and stir to combine. Add in frozen peas and turn off the heat. Let mixture stand while you make the mashed potatoes.
- Drain the cooked potatoes. Mash the potatoes back in the pot with a heavy hand of salt and pepper added in. Add in butter and milk and mash together until fluffy. Stir in a healthy amount of grated parmesan cheese. Stir in cream cheese or sour cream for extra flavour.
- Line a baking dish with the beef mixture in a thick layer. Top with mashed potatoes and fork the top. Top with more parmesan cheese.
- Bake together for 18-20 minutes. Serve hot with a glass of wine!
Thanks to Gordon Ramsay for the recipe!