Prep 30 mins
Cook 30 mins
Recipe source: Cook's Country (March 2006)
- 2 tablespoons butter
- 1 onion, chopped
- 2 carrots, peeled and chopped
- 2 lbs ground beef
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon pepper
- 5 tablespoons flour
- 1 tablespoon tomato paste
- 1⁄4 cup heavy cream
- 1 3⁄4 cups chicken broth
- 3⁄4 cup beer
- 2 tablespoons soy sauce
- 2 teaspoons fresh thyme, minced (or 1/4 teaspoon dried thyme)
- 1 cup frozen peas
- 2 1⁄2 lbs potatoes, peeled and cut into 2-inch pieces
- 2 tablespoons butter, melted
- 1⁄3 cup heavy cream, warmed
- 1 egg, beaten
- Preheat oven to 375°F.
- In a large skillet over medium high heat, heat the butter until it foams and then add onion and carrots and cook until soft (8-10 minutes).
- Add meat, 1/2 teaspoon salt and 1/2 teaspoon pepper and cook breaking up meat until browned (10-15 minutes).
- Add flour and tomato paste and cook for one more minute.
- Stir in cream and cook one more minute.
- Stir in broth, beer, soy sauce and thyme and simmer for 15-20 minutes, stirring frequently until mixture is thick.
- Remove from heat and stir in peas.
- Transfer mixture to 2 quart casserole dish.
- Meanwhile, in a large sauce pan over high heat bring potatoes, 1/2 teaspoon salt and water to cover to a boil; reduce heat to medium low and simmer for 15-20 minutes or until tender. Drain.
- Return potatoes to sauce pan and mash potatoes with butter and cream until smooth. Season with salt and pepper.
- Spread mashed potatoes over meat filling, using a spatula to smooth top and then brush with egg.
- Bake for 15 minutes or until filling is bubbling.
- Turn on broiler and cook until top is golden (3-5 minutes).
- Remove from oven and let cool 10 minutes before serving.
I've used this recipe before and it is very delicious. A little more trouble than some recipies, but worth it. I used frozen mixed vegetables. Thanks for posting, now I won't lose it, either!
Great recipe. It was a hit with the ladies at craft club. They asked me for the recipe. I didn't change anything. It was wonderful.