There are veggies in there. Really. I might not have proof but I remember putting them in this casserole. They are hidden amongst the huge mounds of meat and potatoes. I briefly thought about pulling some of them out as confirmation before I photographed this food blob, but with threatening forks in the way of getting a picture at all I decided to pick my battles.
So, I snapped away quickly and let the starving lions at it. Um, I mean I allowed my family and friend to eat the rest of their meal without my interference.
6 large potatoes, peeled and cubed
4 Tablespoons butter
1/3 cup sour cream
Milk or buttermilk (Enough to make potatoes creamy)
Salt, pepper, onion powder, & garlic powder to taste
Meat Mixture & Cheese
1 large onion, chopped
2 Tablespoons butter
1 ½ pounds lean ground beef (Or lamb if you can get it)
1 Tablespoon cooking oil
Garlic powder, onion powder, salt & pepper for seasoning
3 tablespoons all-purpose flour
½ teaspoon Worcestershire Sauce
2 Tablespoons ketchup
1 Tablespoon good quality tomato paste (from a tube)
1 ¼ cups beef stock
1 to 2 (15 ounce) cans peas and carrots, rinsed and drained (Add the extra can if you like veggies)
About 1 to 1 ½ cups shredded Cheddar cheese (Preferably Irish Dubliner Cheddar)
1. Bring a large pot of salted water to a boil. Add potatoes and cook until tender when pierced with a fork, about 15 minutes or so. Drain and mash, (I used a potato ricer). Mix in butter first until melted, sour cream next, and then just enough milk or buttermilk to make creamy. Season with salt, pepper, onion powder, and garlic powder to taste. Set aside.
2. Preheat oven to 375 degrees. Lightly oil a 9x13 inch baking dish.
3. Melt butter in a large frying pan over medium high heat. Add the chopped onions and cook until softened and begin to brown. Add about 2 Tablespoons of water toward the end of cooking time or if the onions stick to the pan to deglaze. Place the onions in a bowl and set aside.
4. Heat 1 Tablespoon oil in a large frying pan. Add ground beef and season with salt, pepper, garlic powder, and onion powder. Break the meat apart with a spoon and cook until well browned.
5. Strain off excess fat, then stir in flour and cook for 1 minute over medium heat. Add Worcestershire Sauce, ketchup, and tomato paste and cook for 1 minute. Next add beef stock. Bring to a boil, reduce heat and simmer for 5 minutes or until thickened. Stir in the peas and carrots. Salt & pepper to taste.
6. Spread the ground beef mixture in an even layer on the bottom of the 9x13 inch pan. Add the cheese, and then top with the mashed potatoes.
7. Bake uncovered for about 45 minutes, or until lightly golden brown on top.
Recipe by Laura Flowers