Anyway, here is my super simple (but tasty) recipe!
For the filling:
1 lb ground beef
1 medium onion (diced)
1 carrot (diced)
1/2 cup frozen peas
2 tbsp flour
2 tbsp Butter
1 cup beef broth
Nutmeg, oregano, paprika, salt & pepper
For the mashed potato:
4 russet potatoes
Butter, milk, salt & pepper
- Preheat oven to 425.
- In salted water, boil the potato (chopped into smaller chunks) until soft and easily pierced with a fork, approx 10 minutes.
- While the potato is boiling, brown the ground beef in a pan with salt and pepper.
- Once the beef is browned, add the onion and carrot along with a sprinkling of each of the spices (to taste)
- In a separate pan, melt 2 tbsp of butter
- Once butter is melted, add the flour and mix. Then add the beef broth to the flour/butter mixture and stir until smooth.
- Put Worcestershire sauce into the gravy mixture. I use about 2 tbsp, but I was eyeballing it so adjust according to your preference!
- Pour gravy mixture onto the beef and vegetables, then add the frozen peas.
- At this point, the potatoes should be about done, so drain and mash them.
- Add butter, milk, salt & pepper to the potatoes according to your preference. I like my mashed potatoes to be smooth and buttery.
- Spoon the beef and vegetable mixture into a baking dish. (I used ramekins designed for personal portions, but you can also use a medium sized baking dish).
- On top of the beef, add a layer of the mashed potato. Even out the top with a fork so that the meat is all covered.
- We love adding cheese to things in our house so we elected to sprinkle some shredded cheddar on top.
- Bake in the oven for about 10 minutes, or until the top of the potato is lightly browned and crispy.