Ingredients

The following ingredients have 9 Servings
  • 5 pounds potatoes (peeled and chopped into 1 or 2 inch pieces)
  • 1/2 cup salted butter (1 stick)
  • 1/2 cup sour cream
  • 1/3 cup milk (or to taste)
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 teaspoon seasoning salt
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 4 tablespoons salted butter (1/2 stick)
  • 1 medium onion (chopped (about 2 cups))
  • 4-5 medium carrots ((about 1 and 1/2 to 2 cups))
  • 1 & 1/2 cups frozen peas
  • 1 & 1/2 pounds ground ground beef
  • 1 & 1/2 cups beef broth (*)
  • 1 tablespoon cornstarch
  • 1 & 1/2 teaspoons Worcestershire sauce
  • 1 teaspoon Better Than Bouillon paste* (see note)
  • 1 & 1/2 teaspoons salt (or to taste)
  • 1/2 teaspoon pepper (or to taste)
  • 1 cup shredded cheddar cheese

Instruction

  • Fill a large stock pot with plenty of water. Add the chopped potatoes and make sure the water covers them.
  • Bring to a boil, covered, over high heat. Reduce the heat to medium and continue boiling for about 20-25 minutes, until the potatoes are fork tender.
  • Drain the potatoes and return to the pot.
  • Add 1/2 cup butter. Mash with a potato masher or mixer until they are as smooth as you like them.
  • Stir in sour cream, milk, 1 teaspoon salt, 1/2 teaspoon pepper, seasoning salt, garlic powder, and onion powder. All seasonings are to taste. Cover and set aside.
  • In a large skillet, melt 4 tablespoons butter over medium heat.
  • Add the onions and carrots. Saute for about 8 minutes, until the carrots are tender.
  • Add the ground beef and cook and crumble until no longer pink, about 5-6 minutes.
  • Drain the fat.
  • Add the frozen peas.
  • In a small bowl, stir together beef broth* and cornstarch.
  • Add this mixture to the meat, as well as the Worcestershire sauce.
  • Cook over high heat for about 5 minutes, or until the mixture boils and the sauce has thickened. Cook and reduce until it has reached a consistency you like.
  • Season with salt and pepper. Taste it and see how you like it! Add other seasonings if you want.
  • Preheat your oven to 350 degrees F.
  • Pour the meat mixture into a deep 9x13 inch casserole dish.
  • Top with the mashed potatoes and spread evenly.
  • Top with cheddar cheese.
  • Bake at 350 for about 30 minutes, or until bubbly. (You could do 375 if you are in a hurry. Check it at 20 minutes.)
  • Broil on the top rack for about 2 minutes if you are obsessed with crunchy brown cheese like my family is. Don't walk away!!
  • Now invite over the neighbors. Because this pie feeds a crowd!