Ingredients

The following ingredients have 6 Servings
  • 2 pounds Idaho potatoes
  • salt & pepper (to taste)
  • 1/4 cup butter
  • 4 ounces cream cheese
  • milk (enough to get the consistency you want)
  • 2 tablespoons olive oil
  • 1 small yellow onion (diced)
  • 1 pound ground beef (93/7)
  • 2 cloves garlic (minced)
  • 2 tablespoons all purpose flour
  • 2 teaspoons Worcestershire sauce
  • 2 cups beef stock
  • 1 1/2 cups frozen vegetables

Instruction

  • Preheat oven to 450 degrees. Peel potatoes and cut into 1-inch dice. Add to small pot and cover with cold water. Add salt generously and bring to boil over high heat. Cook until tender, 10-12 minutes. Drain.
  • While potatoes are cooking, heat cast iron skillet over medium high heat. Add in oil and saute onion 2-3 minutes. Add ground beef and break apart using a wooden spoon. Season with salt and pepper. Stir in garlic and cook until fragrant, 1 minute.
  • Sprinkle in flour and stir to incorporate. Cook another minute. Whisk in Worcestershire sauce and beef stock. Continue to cook until gravy thickens, 3 minutes more. Remove pan from heat.
  • To finish potatoes, add in butter, cream cheese, salt and pepper and enough milk to get the consistency you want. Mash until smooth and spread carefully over beef mixture. Bake 7-8 minutes or until potatoes have lightly browned. Sprinkle with chives (optional) and serve.