Ingredients
Scale
- 2 tablespoons olive oil
- 1 cup chopped yellow onion
- 1 lb. 90% lean ground beef or ground lamb
- 2 teaspoons dried parsley leaves
- 1 teaspoon dried rosemary leaves
- 1 teaspoon dried thyme leaves
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1 tablespoon Worcestershire sauce
- 2 garlic cloves, minced
- 2 tablespoons all-purpose flour
- 2 tablespoons tomato paste
- 1 cup beef broth
- 1 cup frozen mixed peas & carrots
- 1/2 cup frozen corn kernels
- 1 ½ – 2 lb. russet potatoes (about 2 large potatoes), peeled and cut into 1-inch cubes
- 8 tablespoons unsalted butter (1 stick)
- 1/3 cup half & half
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/4 cup parmesan cheese
Instructions
- Heat olive oil in a skillet and cook onions until translucent.
- Add ground meat and seasonings, cooking until browned.
- Stir in Worcestershire sauce and garlic, followed by flour and tomato paste.
- Pour in beef broth, peas, and corn; simmer for 5 minutes.
- Boil diced potatoes until fork-tender, then drain and mash with butter and seasonings.
- Layer meat mixture in a baking dish, top with mashed potatoes, and bake at 400°F for 25-30 minutes.
Notes
Use freshly minced garlic for enhanced flavor.
Allow the meat filling to cool slightly before adding the potato topping to prevent mixing.
Leftovers can be stored in an airtight container for up to 3 days.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Irish
Nutrition
- Calories: 420
- Sugar: 3
- Sodium: 650
- Fat: 25
- Saturated Fat: 10
- Unsaturated Fat: 15
- Trans Fat: 0
- Carbohydrates: 35
- Fiber: 4
- Protein: 22
- Cholesterol: 80