Ingredients

The following ingredients have 4 Servings
  • 1 tbsp olive oil
  • 1 lb ground beef (or lamb)
  • 1 onion (chopped for 1 cup)
  • 2 carrots (chopped) (for 1 cup)
  • 2 oz mushrooms (sliced) (for 1 cup)
  • 1/4 cup unbleached, all-purpose flour
  • 2 cup beef broth ( or chicken stock)
  • 1/2 tsp salt
  • 1/2 tsp dried thyme
  • 1/2 tsp dried rubbed sage
  • 1/4 tsp black pepper (plus more to taste)
  • 1 cup frozen peas (or green beans)
  • 6 russet potatoes (peeled and chopped)
  • 1/2 cup butter
  • 1 cup milk
  • 4 oz cheddar cheese (shredded) ((1 cup))
  • additional salt and pepper

Instruction

  • Heat the oil in a large heavy pot. Add the beef, onion, carrots, and mushrooms and cook until the beef is browned and the onion is translucent. Add the flour and stir until the drippings have completely absorbed the flour. Stir in the broth and spices. Simmer until thickened. Stir in the green beans or peas.
  • In a large pot of salted water, boil the potatoes until very tender.
  • Once the potatoes are cooked, drain them and mash the potatoes until very fine. Add the butter and continue mashing, until the butter is melted and incorporated into the potatoes. Stir in the milk and cheddar cheese. Season to taste with salt and pepper.
  • Preheat the oven to 350 degrees. Grease a 2-quart baking dish with nonstick cooking spray. Spoon the meat mixture into the prepared baking dish.
  • Spoon the mashed potatoes over the meat mixture, taking care to seal the mashed potato topping all the way to the edges of the pan.
  • At this point you can chill the pie and refrigerate to bake later or chill, cover, and freeze up to 2 months. Before baking, thaw the pie in the refrigerator .
  • Bake the pie for 30 minutes or until the filling is bubbly and the top is golden brown. If the pie is very cold, you may need to increase the baking time up to an hour.