As the days get cooler, we tend to crave comfort foods that warm us on the inside and evoke a feeling of coziness. This is one of those dishes that brings ultimate comfort, easily pleases both the young and the old, easy to eat on for several days as leftovers, or even freeze for a later time. I’m glad I found this particular recipe, because it truly is one of the best I’ve ever made. I think this recipe is one that should be kept in every household, for a delicious classic to whip on a chilly fall or winter evening. Happy Cooking!
Ingredients for Ground Beef Filling
- 2½ tbsp olive oil
- 1½ cups yellow onion, diced
- 2 lbs 80/20 ground beef
- 1 tsp salt
- 1½ tsp thyme leaves
- 1 tsp rosemary leaves
- 2 tsp parsley flakes
- 2 tsp ground black pepper
- 2 tbsp Worcestershire sauce
- 3 cloves garlic, minced
- ⅓ cup all-purpose flour
- ¼ cup ketchup
- 2 cups beef broth
- 1 cup frozen green peas
- 1 cup diced carrots
- 1 cup frozen corn kernels
Ingredients for Cheesy Potato Topping
- 4 large russet potatoes or 8 small / medium russet potatoes, cubed into small squares
- 12 tbsp unsalted butter
- ⅔ cup half & half
- 1 tsp garlic powder
- ½ tsp ground black pepper
- 1½ tsp paprika
- 1/3 cup cheddar cheese, grated
Instructions for the Ground Beef Filling
- Preheat oven to 400 Degrees F and coat a 13×9 baking dish with cooking spray. Then set aside.
- In a large skillet over medium-high heat add in olive oil. Once the oil is hot add the onions and cook 3-4 minutes, stirring occasionally.
- Add the ground beef, parsley, rosemary, thyme, salt, and pepper. Cook for 6-8 minutes and break apart the ground beef with meat chopper or spoon. Stir occasionally until meat is completely browned.
- Add in garlic and cook for an addition 1 minute.
- Add the Worcestershire sauce, flour and ketchup to the ground beef mixture. Stir until fully incorporated and cook for 1 minute.
- Add the beef broth, frozen peas and carrots and frozen corn kernels. Cook until the beef broth begins to boil. Then, reduce heat and let simmer for 4-5 minutes. Stir occasionally.
- In the prepared baking dish spread out the ground beef filling. Make sure to spread it out into an even layer.
Instructions for the Cheesy Potato Topping
- Peel and cut potatoes into 3/4 inch cubes. Place the potatoes in a large pot. Cover the potatoes with water and add 1/4 teaspoon of salt. Bring the water to a boil then reduce to a simmer. Cook the potatoes until the can be smashed with a fork. Cook time will be 10-15 minutes.
- Drain the potatoes and add them to a stand mixer. If you don’t have a mixer a hand mixer or potato smasher will work fine.
- Then, cut the butter stick into 1 tablespoon pieces and spread them evenly on top of the potatoes
- Next, add the half & half, garlic powder, salt and black pepper and mix until the potatoes are smooth and creamy.
- Scoop the potatoes on top of the ground beef filling. Carefully spread them into a even layer.
- Sprinkle the paprika over the potatoes evenly. Then, add the cheddar cheese on top of the potatoes.
- Place the in the oven and bake at 400 degrees F. Place a baking sheet on the shelf under the pie. I have found that this recipe will sometimes boil over and the baking sheet will save your oven. Cook for 25-30 minutes.
- Then, let cool for 10 minutes before serving and garnish with fresh chopped parsley.