Ashley’s note: I love using fresh ingredients whenever I can, but often I don’t have all the veggies or other items on hand, so I am notorious for using whatever I’ve got. I often make this using a frozen mixed vegetable blend, in lieu of using fresh carrots, celery, and frozen peas. It’s still wonderfully tasty, and my family devours it either way. If using frozen mixed veggies, reduce the broth to 1 cup total. Don’t have fresh herbs? Use dried! Don’t have time to boil and mash potatoes? Use instant – I’ve done it in a pinch, and it’s still great! Check out the farmstand for fresh herbs & veggies during the summer months to make this recipe!
Ingredients
For meat & vegetables
▢ 1 tablespoon oil
▢ 1 pound ground beef
▢ 2 clove garlic, minced
▢ 2 onions, finely diced
▢ 2 medium carrots, finely diced
▢ 2 sticks celery, finely diced
For gravy/to finish filling
▢ ½ teaspoon salt
▢ ¼ teaspoon ground paprika
▢ Ground black pepper to taste
▢ 2 tablespoons flour
▢ 2 tablespoons tomato paste
▢ 1 1/3 cup beef broth, divided (1/3 cup, 1 cup)
▢ 1 cup frozen peas
▢ 1 tablespoon finely chopped parsley
▢ ½ teaspoon finely chopped thyme
▢ 1 teaspoon finely chopped rosemary
For topping
▢ 4 cups mashed potatoes
▢ ½ cup shredded cheddar cheese
Directions
- Heat oil in a large, deep skillet. Over medium-high heat, brown ground beef, then add minced garlic, onions, carrots, and celery and sauté until softened.
- Season and deglaze the pan: Sprinkle salt, paprika, black pepper, and flour over meat and veggies. Cook for 2 minutes, stirring often. Stir in tomato paste and cook, stirring constantly, for 1 minute. Pour in 1/3 cup beef broth, scratching those yummy brown bits off the bottom of the pan.
- Finish the filling & cool: Stir in remaining beef broth, frozen peas, and chopped herbs. Simmer 4-5 minutes and then let cool in a 9×13 baking dish.
- While filling is cooling, prep your mashed potatoes. You’ll need about 4 cups of mashed potatoes in the end, so about 1.5 lbs. of peeled potatoes should do the trick. Don’t have potatoes or time to make them? Use instant potatoes instead!
- Preheat the oven to 450*F. Spread the mashed potatoes over the cooled filling, being careful to keep the layers separate. Criss-cross with a fork for a great look and for crispy edges! Sprinkle with ½ cup shredded cheese. Bake for 20 minutes, or until golden.
Let cool slightly when done before dishing up to be devoured!