This is the 1,829 recipe on my site. Enjoy!
This recipe is great when having company and the meal is more on the casual theme.
This recipe will serve 6, but you can easily double the ingredients to serve 12.
- 1 tbsp. vegetable oil
- 1 onion, peeled and chopped
- 1 carrot, peeled and chopped
- 5-6 white mushrooms, sliced
- 1 1/2 lb. ground beef
- 1 cup beef broth
- 1 tbsp. tomato paste
- 1 tsp. chopped fresh rosemary
- 1 tbsp. Italian parsley
- 1 cup frozen peas
- 1 can whole kernal corn (Green Giant is best)
- 2 lbs. Russet potatoes, peeled and cut into chunks
- 6 tbsp. butter (or more if needed)
- 1/3 cup butter
- 1 /4 cup cream cheese
- 1/4 cup whipping cream
Preheat oven to 375 degrees. In a large pan, heat the oil and add the onion, carrot, and meat. Cook until browned which would take about 10 minutes.
Drain the fat, add the broth tomato paste and herbs, simmering until the juice begins to thicken and then add the peas and corn.
Pour this into a 1 1/2 quart baking dish and set aside.
Cook the potatoes until done. Drain the water and put the potatoes through a ricer, then add the butter, cream cheese and cream. You only need to mix this with a spatula, it is soooo creamy and delicious.
Pile the potatoes over the meat mixture and bake for about 35 minutes until the potatoes are a golden colour around the edges.