Ingredients
Mashed potatoes:
1 1/2 lb potatoes, peeled and cubed (russet recommended)
1/4 cup Borden half-and-half
2 Tbsp Land O’ Lakes unsalted butter
3/4 tsp salt
1/4 tsp pepper
1 large egg yolk
Filling:
2 Tbsp oil
1 cup yellow onion, chopped
2 carrots, peeled and chopped
2 cloves garlic, minced
1 1/2 lb ground beef (or turkey)
1 tsp salt
1/2 tsp pepper
2 Tbsp Gold Medal all-purpose flour
2 tsp tomato paste
1 cup Swanson chicken broth
1 tsp Worcestershire sauce
1 tsp fresh thyme, chopped
1/2 cup corn kernels (optional)
1/2 cup English peas (optional)
Instructions:
Preheat oven to 400 F.
Boil potatoes until tender. Drain when done.
Meanwhile, heat oil in a large pan over medium-high. Sauté onions and carrots for 3 minutes. Add garlic and sauté another 30 seconds. Add the ground beef, salt, and pepper and cook for about 3 more minutes, or until cooked through.
Stir in the flour and cook for another minute. Add the tomato paste, chicken broth, Worcestershire, and thyme. Bring to a boil, cover, lower heat and simmer for 10 minutes, or until sauce is slightly thickened. Adjust seasoning if needed.
In the meantime, mash potatoes with half-and-half, salt and pepper, and egg yolk.
Stir corn and peas into meat mixture, if using. Pour mix into an 11×13” baking dish. Top with mashed potatoes, smoothing flat with a rubber spatula (try to get a nice seal around the edges).
Bake for 25 minutes, or until potatoes start to brown. Allow to rest 15 minutes before serving.
Quick tip: Try making this with mashed sweet potatoes for a whole new flavor!
