Ingredients
The following ingredients have 4 Servings
- 6 cups mashed pre-cooked potatoes
- 1 tsp paprika (plus some to garnish)
- 1/3 cup Parmesan cheese
- 5 carrots (chopped)
- 1 bunch celery (2-3 c, chopped)
- 2 cup crimi mushrooms (roughly chopped)
- 1 1/2 cup fresh or frozen peas
- 1 Tbsp thyme
- 2 tsp lemon
- 1/8 cup Worcestershire sauce
- 1 medium onion (finely chopped)
- 3 cloves of garlic (minced)
- 1/3 cup red wine (a dry variety)
- 1/2 c beef broth
- 1 lb ground beef
- 4 Tbsp butter
Instruction
- Preheat oven to 400 degrees F.
- Add 2 Tbsp butter to a large skillet and heat on high; add beef when butter is hot, and begin to brown—add salt and pepper to taste. Cook for 5-7 minutes, or until browned, and remove from pan, making sure to leave the juices.
- Add 1 Tbsp more butter and brown mushrooms—allow them to sit for 2-3 minutes before mixing. Reduce heat to medium-low and add remaining 1 Tbsp butter. Pour in chopped onions, garlic, carrots, and celery. Stir and allow to soften for 10 minutes. Salt and pepper to taste.
- Increase heat tot medium and return meat to pan, then add in wine and scrape bits off of the bottom of the pan. Allow liquid to reduce for 2-3 minutes, then add beef broth, paprika, lemon, thyme, and Worcestershire. Reduce heat to medium-low and stir to incorporate, allowing liquid to reduce further, stirring semi-frequently for 8-10 minutes.
- When liquid has reduced, add meat mixture to a baking dish (9X13, or something close). Spread into an even layer, then spread mashed potatoes on top. If you’re using cold or leftover mashed potatoes, fluffy with a fork as you pile it on top. When mashed potatoes are fluffed and spread, sprinkle additional Parmesan cheese, and a dash of paprika on top. Bake for 25 minutes, or until the top is lightly golden.
- Remove from the oven and serve warm!
