Okay, this is usually attributed to the Irish and Don being anything but, made this the very best totally comfort food you might wish for. Irish or not!
- 1 tbsp. olive oil
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 large carrot, peeled and finely chopped
- 3/4 tsp. salt, divided
- 1/2 tsp. black pepper, freshly ground
- 1 /2 lbs. ground beef
- 1 1/2 tbsp. Worchestershire sauce
- 2-3 tbsp. tomato paste
- 1 tbsp. fresh rosemary, chopped (or 1 tsp dried)
- 1 tbsp. fresh thyme, chopped (or 1 tsp. dried)
- 1/4 tsp. red pepper flakes
- pinch of nutmeg
- 2 tbsp. flour
- 1 1/2 cups beef broth
- 1 cup frozen peas
- 1/2 cup frozen corn
In a large iron cast pan, heat the olive oil, adding the onions and saute until they begin to soften, which should be about 5 minutes. Add the garlic and cook for 30 seconds.
Add the carrots and cook an additional 5 minutes. Transfer to a bowl and set aside.
Add the beef to the pan and break up with a wooden spoon. Season with salt and pepper and mix with the onion mixture, stirring and cooking until the beef is browned. About 10 minutes.
Add the spices, tomato and worchestershire sauces, stirring to combine. Sprinkle the flour over the top and cook until the mixture is equally dispersed.
Now add the broth and cook for a couple of minutes until almost absorbed. Now stir in the peas and corn. Remove from the heat and allow to cool down.
Topping
- 3-4 large potatoes, peeled and cut into chunks
- 1/2 cup heavy cream
- 1/4 cup butter
- pinch of salt
- 1/4 cup sour cream
- 3/4 cup cheddar cheese
Cook until done , drain and press through potato ricer. Add the remaining ingredients and mix well.
Place the meat mixture in a casserole dish and spread the topping over the top. Top with shredded cheddar cheese.
Bake in 375 oven for 45 minutes. You may wish to place this on a cooking tray so the filling won’t drip over.
