Yield: 12 servings

Ingredients:

  • Russet potatoes (2 lbs)
  • Butter (4 tbsp + 4 tbsp)
  • Yellow onions (2)
  • Garlic (2 cloves)
  • Carrots (2)
  • Canned corn (15.25 oz)
  • Peas (1 cup)
  • Ground beef (1-1/2 lbs)
  • Beef broth (1/2 cup)
  • Worcestershire sauce (1 tsp)
  • Salt
  • Black pepper
  • Shredded cheddar cheese (optional)

Directions:

  1. Peel and quarter potatoes.
  2. Place in a pot and cover with water by 1 inch. Add 1 tsp salt.
  3. Bring to a boil, then simmer until tender. Continue recipe meanwhile, then drain.
  4. Peel and dice onions and carrots. Mince garlic. Drain corn.
  5. Melt 4 tbsp butter in a large skillet over medium heat.
  6. Sauté onions and carrots until onions are slightly translucent.
  7. Add garlic and continue sautéing until onions are translucent and carrots are tender.
  8. Add corn and peas and continue sautéing for 1 minute.
  9. Add beef and cook until no pink remains. Season with salt and pepper to taste.
  10. Add broth and Worcestershire sauce. Simmer uncovered for 10 minutes, then remove from heat.
  11. Mash potatoes with 4 tbsp butter and salt and pepper to taste.
  12. Preheat oven to 400°F.
  13. Spread beef mixture into a 13x9" casserole dish.
  14. Spread potatoes over beef mixture. Rough up surface with a fork.
  15. Sprinkle cheese over potatoes.
  16. Bake until bottom layer is bubbling and top is browned (~30 minutes).

Notes:

  • Add other seasonings as desired when salt and pepper are called for.
  • Something to try: use creamed corn, and layer it between beef and potatoes.
  • For a healthier and flavorful option, use sweet potatoes instead of russet.