Categories: Meals
Ingredients
- 2 lbs. potatoes (russet or Yukon gold)
- Meat (1 1/2 lbs.):
- Ground beef, ground lamb, ground turkey or a combo
- 2 tbsp. olive oil
- 1 onion, chopped or 1 leek, sliced
- 2 large carrots, parsnips or turnips, chopped (or a combo)
- Salt and pepper
- 2 garlic cloves, finely chopped
- 1 tsp chopped fresh thyme
- 3 tbsp. tomato paste
- 1 tbsp. Worcestershire
- 3/4 cup dry white or red wine, tomato juice or stout
- 1 cup broth
- Mix-Ins:
- 1 cup frozen vegetables (peas, corn, lima beans, mixed small veggies)
- 4 tbsp. butter
- 2/3 cup half-and-half or milk
- Mix-Ins:
- 2 scallions, chopped
- 1 garlic clove, grated
- 3/4 cup grated sharp cheddar
- 1 to 2 tbsp. Dijon
- 2 tbsp. prepared horseradish
Directions
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Peel potatoes and cut into large chunks. Cover the potatoes with cold water in a large pot; season with salt and bring to a boil. Reduce the heat to a simmer and cook until tender, 20 minutes.
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Choose your meat or use a combination.
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Make the Filling: While the potatoes cook, heat 2 tbsp. olive oil in a large skillet over medium heat. Stir in onion or leek, and carrots, parsnips and/or turnips. Season with salt and pepper and cook, stirring, until the veggies are soft, 5-7 minutes.
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Increase the heat to medium high and add the ground meat. Cook, breaking up the meat with a wooden spoon, until no longer pink, 6 minutes. Spoon off the fat and season the meat with 1/2 tsp kosher salt and black pepper. Stir in garlic and chopped thyme; cook until softened, 1 to 2 minutes.
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Make a space in the center of the skillet; add tomato paste and cook, stirring, until darkened, about 1 minute. Stir into the meat along with Worcestershire. Stir in wine, tomato juice or stout. Simmer until the skillet is nearly dry, about 2 minutes. Add broth and simmer until the mixture is saucy, 4 to 5 minutes.
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Stir in 1 cup frozen vegetables. Transfer the filling to a 3-quart baking dish.
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Drain the potatoes and return to the pot. Add butter and half-and-half or milk; mash well. Season the potatoes with salt and pepper and add up to three of the Mix-Ins. Spread the potatoes over the meat with the back of a spoon. Bake at 425 until the topping is golden, about 20 minutes. Let cool at least 10 minutes.