Recipe by Beth A.
I got this recipe off the food network several years ago, and it's a family favorite. Hope you enjoy it as well!
- 4 medium potatoes, cubed
- 1⁄2 cup milk
- 4 tablespoons butter, separated
- 1 lb ground beef
- 1 medium onion, 1/4-inch dice
- 1 medium carrot, 1/4-inch dice
- 1 stalk celery, sliced
- 1⁄2 lb mushroom, sliced
- 2⁄3 cup frozen peas
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon dried thyme
- 1 teaspoon Worcestershire sauce
- 1⁄8 teaspoon nutmeg
- 1 (3/4 ounce) package brown gravy mix, made according to package directions
- salt and pepper
Directions See How It's Made
- Peel potatoes and cut into cubes. Place in cold salted water and bring to a boil, reduce heat to low boil until potatoes are fork tender, about 15 minutes. Drain potatoes and mash with milk and 2 tablespoons of the butter until smooth. Season with salt and pepper to taste and set aside.
- Brown ground beef in a large saucepan over medium-high heat. Remove ground beef from pan and drain off excess fat, reserving 3 tablespoons of fat. Put reserved fat in saucepan add onion, carrot, and celery. Saute for 5 minutes until onion becomes translucent. Add mushrooms and frozen peas, saute for 5 more minutes.
- Return ground beef to pan along with parsley, thyme, Worcestershire, and nutmeg. Simmer for 1 to 2 minutes. Add brown gravy to pan, and simmer 1 to 2 minutes more. Season to taste with salt and pepper. Remove from heat and let cool.
- Preheat oven to 400 degrees. Layer bottom of a 3-liter casserole dish with beef mixture, top with mashed potatoes, making uneven peaks with a fork. Cut remaining butter into small cubes and sprinkle over mashed potatoes.
- Bake for 30 to 40 minutes, until mashed potatoes have turned golden brown. Remove from oven and let cool 5 minutes.