Description
A traditional and comforting layered dish featuring savory seasoned meat and vegetables topped with creamy, golden-brown mashed potatoes.
Ingredients
2 tbsp of oil
1 cup of chopped yellow onion
2 lb of ground beef or Lamb
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
4 large russet potatoes
1 stick of salted butter
2 tsp of garlic powder
1 tsp salt
½ tsp black pepper
½ cup of half & half
Instructions
Step 1: Peel and cube the russet potatoes. Boil in salted water for 15-20 minutes until tender.
Step 2: In a large skillet, heat oil over medium heat and sauté the onions until translucent.
Step 3: Add the ground meat and brown thoroughly, draining excess fat afterward.
Step 4: Add garlic, parsley, sage, rosemary, salt, and pepper to the meat and cook for 1 minute.
Step 5: Stir in the flour and cook for 2 minutes to thicken the base.
Step 6: Add Worcestershire sauce, balsamic vinegar, ketchup, tomato paste, and beef broth. Simmer until thickened.
Step 7: Fold in the drained corn and carrots.
Step 8: Mash the cooked potatoes with butter, garlic powder, salt, pepper, and half & half until creamy.
Step 9: Spread the meat mixture in a 9x13 dish and top with the mashed potatoes, using a fork to create a textured surface.
Step 10: Bake at 400°F for 25-30 minutes until the top is golden and the filling is bubbling.
Notes
For a richer flavor, use a mix of half beef and half lamb. Always drain the grease after browning the meat to ensure the gravy is silky rather than greasy.
- Prep Time: 25 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Irish
Nutrition
- Serving Size: 1 slice
- Calories: 480 kcal
- Sugar: 5g
- Sodium: 820mg
- Fat: 26g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 1g
- Carbohydrates: 34g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 85mg
