Cozy Comfort Classic (Print Version)
# Ingredients:
01 -
1 1/2-2 lb russet potatoes, peeled into chunks.
02 -
2 tbsp tomato paste.
03 -
2 cups frozen peas, carrots, and corn.
04 -
1 cup yellow onion, diced finely.
05 -
1 cup broth made from beef.
06 -
2 garlic cloves, finely chopped.
07 -
1 tsp thyme, dried.
08 -
1 tsp crushed rosemary.
09 -
2 tsp parsley, dried.
10 -
1/2 tsp each of salt and black pepper.
11 -
8 tbsp butter, unsalted.
12 -
1/3 cup half-and-half cream.
13 -
2 tbsp flour, plain.
14 -
2 tbsp olive oil for frying.
15 -
1 tbsp Worcestershire sauce.
16 -
1 lb ground beef or lamb, lean (90%).
17 -
1/4 cup shredded parmesan cheese.
18 -
1/2 tsp garlic powder.
19 -
1/2 tsp extra salt for seasoning mash.
20 -
1/4 tsp more black pepper.
# Instructions:
01 -
Set a large pan on medium-high, add oil, sauté onions for about five minutes.
02 -
Stir in beef or lamb, herbs, salt, and pepper. Fry until browned, about 6-8 minutes.
03 -
Add minced garlic with Worcestershire, cooking an additional minute.
04 -
Sprinkle in plain flour and toss in tomato paste. Mix it all together thoroughly.
05 -
Pour in beef broth, toss in peas, carrots, and corn. Simmer mixture gently for 5 minutes.
06 -
Cook cubed potatoes in boiling water for 10-15 minutes.
07 -
Once tender, drain potatoes, leave in the pot, and let them steam off for a minute.
08 -
Add butter, cream, garlic powder, salt, and pepper to potatoes. Mash until smooth.
09 -
Stir in parmesan until fully melted and mixed through.
10 -
Turn oven on to 400°F so it’s hot when ready.
11 -
Spread the beef mix in a square baking pan, and gently cover it with mashed potatoes.
12 -
Place in oven for 25-30 minutes until the top is golden.
13 -
Cool for 15 minutes before slicing and serving.
# Notes:
01 -
Choose either lamb or beef for the meat.
02 -
You can prep this up to two days early.
03 -
This freezes nicely for later.
04 -
Let it cool some so it holds together.