Ingredients:
- 1/2 cup Beef Broth (possibly bullion instead for a more salty alternative)
- 4 tbsp Butter
- 1/4 cup Half-and-Half or Milk
- 2 cup Shredded Cheddar Cheese
- 1 as needed Salt and Pepper
- 2 tbsp Flour
- 1/2 cup Worcestershire Sauce
- 4 large Potatoes
- 1 Onion (chopped fine)
- 2 cup Sweet Corn
- 2 large Carrots (peeled and chopped)
- 1 tbsp Minced Garlic
- 2 lb Ground Beef
- 2 can Green Beans
- 1 Cumin, Rosemary and Thyme (optional)
Directions:
Step 1
Preheat oven to 400°F.
Step 2
Start the mashed potatoes: Peel and cut potatoes (1/2 inch or quartered). Place in pan and cover with cold water (1/2 in over potatoes). Set over high heat, cover and bring to a boil. [start step 3 then return to potatoes] (Once boiling, uncover, decrease the heat to maintain a simmer and cook until tender and easily crushed with tongs, approximately 15-20 mins.)
Step 3
In a large sauté pan with oil, sauté onions and carrots, then garlic. Add ground beef and cook through until brown.
Step 4
Continue filling: Sprinkle meat with flour and toss to coat. Add salt/pepper and cumin (optional), add Worcestershire Sauce, Beef Broth, and Rosemary/ Thyme (optional). Brind to boil, cover and simmer low and covered until sauce is thick (10-15 mins).
Step 5
Mash Potatoes: Add half-and-half or milk, butter, and salt/pepper to drained potatoes. Mash until smooth.
Step 6
Continue filling: Add corn and green beans (peas optional) for just a few mins to heat.
Step 7
Combine in lightly greased 3 qt casserole dish: Beef filling on bottom. Sprinkle layer of cheese on top. Top with mashed potatoes. (Make sure the potatoes seal the beef filling in so it doesn't boil and create a mess.) Use a fork to make rivets on the top of the mashed potatoes. Add small amount of paprika on top.
Step 8
Bake dish for 25-30 minutes in oven at 400°F. Let cool (about 15 mins).
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Source: Cookpad.com
