- 1 Tbsp Extra Virgin Olive Oil
- 1 Large White Onion, diced
- 2 Carrots, peeled & chopped
- 3 cloves Garlic, minced
- 1 tsp Thyme, dried
- 1 1/2 lbs Ground Beef
- Kosher Salt & Black Pepper
- 2 Tbsp Tomato Paste
- 1/3 Cup Red Wine
- 1 Cup Peas, frozen
- 1 Cup Corn, frozen
- 2 Tbsp All Purpose Flour
- 1 Cup Beef Broth
- 2 lbs Potatoes, peeled & chopped
- 3 Tbsp Kosher salt
- 4 Tbsp Prairie Farms Salted Butter
- 1/2 Cup Prairie Farms Sour Cream
- 1/2 tsp Black Pepper, ground
- Parsley, fresh, finely chopped
- Preheat oven to 400°F.
- In a large skillet, heat oil over medium heat. Add onions, carrots, garlic, and thyme. Sauté until softened. While cooking, in a large pot add peeled potatoes and 2 tablespoons of salt. Fill with water until it just covers potatoes. Bring to a boil and continue to boil until potatoes have softened completely, about 16-18 minutes.
- Add ground beef to skillet, season with salt & pepper. Cook meat until browned. Stir in tomato paste and cook until paste has darkened in color and smells roasted, about 1 minute. Add red wine and deglaze pan, scraping any cooked bits off the bottom. Add peas & corn and cook until warmed through.
- Stir in flour and cook for 1 minute. Add beef broth and simmer until thickened, about 5 minutes. Transfer finished beef filling to a large baking dish and spread evenly across bottom. Set aside.
- Once potatoes have cooked through, remove from heat and drain water from pot. Add butter, sour cream, milk, black pepper, and 1 tablespoon of salt. Using a potato masher or hand mixer, mash potatoes and mix ingredients until smooth.
- Dollop mashed potatoes on top of beef filling and spread into an even layer. Transfer to oven and bake for 20 minutes. Until liquid has reduced and edges are browned.
- Remove from oven and let cool 15 minutes. Garnish with fresh parsley and serve.
*NOTES* Once baked, if you want the top to be crispier, broil for 1-2 minutes. All seasonings can be adjusted to your taste. Be sure to taste test as you go for your desired flavor. Sprinkle your favorite cheese on top of the beef filling for extra flavor. Store in an airtight container for 3-4 days.
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