A hearty, savory pie made with ground meat and vegetables, topped with creamy mashed potatoes.
Prep 30 min · Cook 60 min · Serves 8
Ingredients
Olive oil2 tbsp · 30 ml
Onion1 medium(diced)
Garlic2 cloves(minced)
Ground beef1 lb · 450 g
Carrots2(peeled and diced)
Celery2 stalks(diced)
Tomato paste2 tbsp
Worcestershire sauce1 tbsp · 15 ml
Beef broth1 cup · 240 ml
Thyme1 sprig
Salt and pepperto taste
Mashed potatoes4 cups
Butter4 tbsp · 56 g
Milk½ cup · 120 ml
Grated Parmesan cheese½ cup · 50 g
Instructions
Preheat the oven to 375°F (190°C).
Heat the olive oil in a large skillet over medium heat. Add the onion and cook until it is soft and translucent, about 5–7 minutes.
Add the garlic and cook for an additional 1–2 minutes.
Add the ground beef to the skillet and cook until it is browned, breaking it up into small pieces as it cooks.
Add the carrots, celery, tomato paste, Worcestershire sauce, beef broth, and thyme to the skillet. Season with salt and pepper to taste.
Transfer the mixture to a 9x13-inch baking dish.
In a large saucepan, bring the potatoes, butter, and milk to a boil. Reduce the heat to low and simmer until the potatoes are soft, about 10–15 minutes. Mash the potatoes until they are smooth and creamy.
Spread the mashed potatoes over the top of the meat mixture in the baking dish. Sprinkle the Parmesan cheese over the top.
Bake the pie for 30–35 minutes, or until the top is golden brown and the edges are bubbly.
Serve hot.
This was the dish that stretched to feed whoever showed up, and somehow there
was always enough. The trick, everyone insisted, was in how you mashed the
potatoes: patiently, and with more butter than you think you need.
The Chef's Touch This pie is delicious served with a simple green salad or steamed vegetables. For a vegetarian version, try substituting diced eggplant or lentils for the ground beef. You can also try using different cheeses in the mashed potato topping, such as cheddar or Gorgonzola.
