- 1 1/2 – 2 lb. russet potatoes -about 2 large potatoes peeled and cut into 1 inch cubes ***see not
- 1/4 cup to 1/2 cup butter
- up to 1/3 cup half & half
- 1/2 tsp garlic powder
- 1/2 tsp salt
- black pepper to taste
- 1/4 cup parmesan cheese
- 1 cup chopped onion
- 1 lb. ground beef -or ground lamb
- 2 tsp dried parsley leaves
- 1 tsp dried rosemary leaves
- 1 tsp dried thyme leaves
- 1 Tbsp Worcestershire sauce
- 2 minced garlic cloves
- 2 Tbsp flour
- 2 Tbsp ketchup
- 1 cup beef broth
- 1 cup frozen peas & carrots mix
- 1/2 cup frozen corn kernels
- Place the potatoes in a large pot. Cover with water and bring to a boil. Reduce to a simmer and cook fpr 10-15 minutes until potatoes are fork tender.
- Drain the potatoes and let the potatoes rest in the hot pot for 1 minute to evaporate any remaining liquid.
- Add in the butter, half & half, garlic powder, salt, and pepper. Mash the potatoes and stir until all the ingredients are mixed together.
- Add the parmesan cheese to the potatoes. Stir until well combined.
- Preheat oven to 400 degrees.
- Add the Worcestershire sauce and garlic. Stir to combine. Cook for 1 minute.
- Add the flour. Stir until well incorporated and no clumps remain.
- Add the ketchup, broth, frozen peas and carrots, and frozen corn. Bring the liquid to a boil then reduce to simmer. Simmer for 5 minutes, stirring occasionally.
- Set the meat mixture aside. Preheat oven to 400 degrees F.
- Pour the meat mixture into a 9×9 (or 7×11) inch baking dish. Spread it out into an even layer. Spoon the mashed potatoes on top of the meat. Carefully spread into an even layer.
- If the baking dish looks very full, place it on a rimmed baking sheet so that the filling doesn’t bubble over into your oven. Bake at 400 degrees uncovered for 25-30 minutes. Cool for 15 minutes before serving. Serves 4-6.
You can sub 4 cups of leftover or instant potatoes for the potatoes, butter, and half and half.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Beef
- Method: Stove top and oven
- Cuisine: Irish, American