Savory Beef and Potato Bake This hearty dish combines a creamy mashed potato topping with a flavorful beef filling, creating a comforting meal perfect for any occasion. Ingredients For the mashed potatoes 2 1/2 pounds russet potatoes peeled and diced into 1 cubes 1/2 cup sour cream 1/2 cup milk 4 tablespoons butter 1/2 cup parmesan cheese 1 3/4 teaspoon salt (1 teaspoon is for salting the cooking water) 1/4 teaspoon pepper 1/2 cup cheddar cheese for topping For the beef filling 1 pound ground beef 1 teaspoon salt 1/2 teaspoon black pepper 3/4 cup onion diced into 1/2 pieces 1 cup carrots diced into 1/2 pieces 2 cloves garlic 1/4 cup flour (gluten-free works great) 2 tablespoons tomato paste 2 tablespoons Worcestershire sauce 2 1/2 cups beef broth 1 teaspoon thyme (1/4 teaspoon dried thyme works too) 1 teaspoon rosemary (1/4 teaspoon dried rosemary works too) 1/2 cup corn kernels (frozen) 1/2 cup peas (frozen) Instructions Make the mashed potatoes Add the diced potatoes to a pot and cover them with cold water, 2 inches above the potatoes. Bring to a boil, then reduce the heat. Add a teaspoon of salt to the water and simmer until the potatoes break apart when poked with a fork, about 12 to 15 minutes. Drain the potatoes thoroughly and return them to the pot. Place the pot back on the turned-off burner and cover with a lid. Let the potatoes steam for 5 to 7 minutes before continuing. After steaming, add the sour cream, milk, butter, parmesan, salt, and pepper. Use a mixer or hand masher to mash the potatoes until smooth, being careful not to overmix. Taste for seasoning and adjust salt if needed. Set aside while preparing the beef mixture. The potatoes can be cooled and refrigerated for up to 3 days before assembling the dish. Make the beef layer Preheat the oven to 350 degrees. Heat a 12 skillet over medium heat and add the ground beef, salt, pepper, carrots, and onion, breaking up the beef as it cooks until it is no longer pink. Drain most of the fat, leaving about 1/4 cup. Return the heat to medium and add the garlic, tomato paste, Worcestershire sauce, and flour. Stir to combine, cooking for 1 minute until the raw flour is gone. Add the beef broth, thyme, and rosemary, then reduce the heat to medium-low. Simmer gently until the sauce begins to thicken, about 8 minutes. Stir in the corn and peas. At this point, you can cool the beef layer for later assembly, transfer it to an oven-safe dish if your skillet isn't safe for the oven, or proceed to add the potatoes and bake if it is. Spread the mashed potatoes over the beef filling and sprinkle with cheddar cheese and a grind of pepper. Bake until the potatoes begin to brown on the edges and the dish is bubbling, about 35 minutes.
