Ingredients

The following ingredients have 2 Servings
  • 2 lbs ground beef ((80/20))
  • 2 tbsp bacon fat
  • 1 medium onion (chopped)
  • 2 garlic cloves (crushed and chopped)
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 3 tbsp all purpose flour
  • 2 tsp fresh thyme
  • 1 cup red wine
  • 1/2 cup beef stock
  • 6 oz tomato paste
  • 1 cup corn kernels
  • 1 cup green beans ((or peas))
  • 4 russet potatoes (roughly 6 cups chopped)
  • 1 cup milk
  • 2 tbsp butter
  • 2 tbsp plain Greek yogurt
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/4 cup Parmesan cheese ((shredded))
  • 1 tsp paprika
  • chopped thyme for garnish

Instruction

  • Preheat oven to 350°F.
  • Peel, chop and boil the potatoes in heavily salted water. When fork tender, about 12-15 minutes, drain. Mash with a little butter, plain Greek yogurt and milk until smooth. Season to taste with salt and pepper. Set aside and keep warm.
  • Sauté the onions and garlic in the bacon fat in a large skillet over medium heat. Add the ground beef and season with kosher salt and fresh ground black pepper. Sprinkle the beef mixture with the flour and cook for a minute or two.
  • Add the tomato paste and cook stirring to mix in for a few minutes. Add the thyme and pour in the beef stock and red wine. Use a spoon to scrape up all the browned bits to get every bit of flavor packed into this sauce.
  • Spread this meat mixture on the bottom of a 13x9" baking dish and add the fresh cut corn and steamed, cut green beans evenly over meat mixture. Feel free to use canned here, but I had both on hand and feel fresh is always better.
  • Carefully spread the mashed potatoes on top of vegetables and sprinkle with paprika and grated Parmesan cheese. I use a fork to scrape cross hatch  marks across the mashed potato topping to create ridges that brown well in the oven. Bake at 350°F for 30 minutes.