Brown the Ground Beef and Ground Lamb in a large skillet over medium-high heat. Drain off any excess grease.
Add the Carrots, Celery, Onion, and Mushrooms to the skillet with the meat and cook until softened, about 5-7 minutes.
Stir in the Frozen Peas and Frozen Corn and cook for another 2-3 minutes.
To make the Sauce, melt the Butter in a saucepan over medium heat. Whisk in the All-Purpose Flour and cook for 1-2 minutes to create a roux.
Gradually whisk in the Beef Broth and Red Wine until smooth. Bring to a simmer, then stir in the Worcestershire Sauce, Tomato Paste, Dried Thyme, Rosemary, Salt, and Black Pepper.
Pour the Sauce over the meat and vegetable mixture in the skillet. Bring to a simmer and cook for 15-20 minutes, or until the sauce has thickened.
While the sauce simmers, boil the Yukon Gold Potatoes until tender, about 15-20 minutes. Drain the potatoes and return them to the pot.
Mash the potatoes with the Heavy Cream, Butter, Parmesan Cheese, Salt, and White Pepper until smooth and fluffy.
Pour the meat and vegetable mixture into a 9x13 inch baking dish.
Spread the mashed potatoes evenly over the top of the beef mixture.
Bake for 25-30 minutes, or until the potatoes are golden brown and the filling is bubbly.
Ingredients
6
1 lb450 gGround Beef
8 oz225 gGround Lamb
1 cup140 gCarrots-diced
1 cup140 gCelery-diced
1 cup140 gOnion-diced
1 cup150 gFrozen Peas
1/2 cup75 gFrozen Corn
1/2 cup75 gMushrooms-sliced
4 tbsp60 mLButter
4 tbsp60 mLAll-Purpose Flour
4 cups950 mLBeef Broth
1/4 cup60 mLRed Wine
1 tbsp15 mLWorcestershire Sauce
1 tbsp15 mLTomato Paste
1 tsp5 mLDried Thyme
1/2 tsp2.5 mLRosemary-chopped
1/2 tsp2.5 mLSalt
1/4 tsp1.25 mLBlack Pepper
5 lbs2.27 kgYukon Gold Potatoes-peeled and quartered
1/2 cup120 mLHeavy Cream
4 tbsp60 mLButter
1/4 cup30 gParmesan Cheese-grated
1/4 tsp1.25 mLSalt
1/8 tsp0.625 mLWhite Pepper
Equipment
Large Skillet
Saucepan
9x13 inch Baking Dish
Potato Masher
Large Pot
Instructions
Preheat oven to 375°F (190°C).
Brown the Ground Beef and Ground Lamb in a large skillet over medium-high heat. Drain off any excess grease.
Add the Carrots, Celery, Onion, and Mushrooms to the skillet with the meat and cook until softened, about 5-7 minutes.
Stir in the Frozen Peas and Frozen Corn and cook for another 2-3 minutes.
To make the Sauce, melt the Butter in a saucepan over medium heat. Whisk in the All-Purpose Flour and cook for 1-2 minutes to create a roux.
Gradually whisk in the Beef Broth and Red Wine until smooth. Bring to a simmer, then stir in the Worcestershire Sauce, Tomato Paste, Dried Thyme, Rosemary, Salt, and Black Pepper.
Pour the Sauce over the meat and vegetable mixture in the skillet. Bring to a simmer and cook for 15-20 minutes, or until the sauce has thickened.
While the sauce simmers, boil the Yukon Gold Potatoes until tender, about 15-20 minutes. Drain the potatoes and return them to the pot.
Mash the potatoes with the Heavy Cream, Butter, Parmesan Cheese, Salt, and White Pepper until smooth and fluffy.
Pour the meat and vegetable mixture into a 9x13 inch baking dish.
Spread the mashed potatoes evenly over the top of the beef mixture.
Bake for 25-30 minutes, or until the potatoes are golden brown and the filling is bubbly.
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