Ingredients
- For the potatoes:
- 2 pounds red skinned (or russet) potatoes, peeled and diced
- ¼ cup heavy cream (or ½ and ½)
- 6 tablespoons salted butter
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- 1 egg yolk, beaten
- For the meat filling:
- 2 pounds ground beef (or ground lamb if you wanna be really Irish about it all)
- 3 tablespoons canola oil
- 1 medium-large onion, chopped (about 1¼ cup)
- 2 carrots, peeled and diced
- 2 gloves garlic, minced
- 1 teaspoon kosher salt
- ½ teaspoon ground black pepper
- 2 tablespoons + 1 teaspoon all-purpose flour
- 3 teaspoons tomato paste
- 1½ cups chicken broth
- 2 teaspoons Worcestershire sauce
- 2 teaspoons fresh rosemary leaves, chopped
- 1 teaspoon fresh thyme leaves
- ¾ cup fresh or frozen corn kernels
- ½ cup fresh or frozen English peas
Instructions
- Preheat oven to 400°F and line a baking sheet with parchment paper. You’ll need one 11×7″ baking dish or approximate.
- Place diced potatoes in medium saucepan, cover with cold water, and bring to a boil over medium heat. Decrease to a simmer and cook until tender. About 10-15 minutes.
- Drain the potatoes and return to the saucepan. Add cream (or ½ and ½), butter, salt and pepper. Cover with lid to let butter melt. Once butter has melted mash potatoes until smooth. Stir until combined. Add in beaten egg yolk and stir again until combined. Cover and set aside until ready to use.
- While potatoes are cooking, brown hamburger meat in large skillet or sauté pan, drain, and remove from pan.
- Add the canola oil to the skillet/saute pan and heat over medium high until it shimmers. Add the onion, and carrots and sauté for 3-4 minutes.
- Stir in the garlic and cook for about 30 seconds.
- Next, add the browned beef, salt and pepper. Combine well and cook for about 3 minutes over medium.
- Sprinkle the meat mixture with flour and toss to coat. Cook for another minute.
- Stir in the tomato paste, chicken broth, worcestershire, rosemary, and thyme into the meat mixture. Combine well, cover and simmer for 10-12 minutes, until the sauce slightly thickens.
- Finally, add the corn and peas to the meat mixture, and mix together.
- Transfer beef mixture to an 11×7″ baking dish (or approximates). Smooth mashed potatoes across top, taking care to cover the whole top all the way to the edges. It helps to use a rubber spatula to create a seal. This prevents the mixture from bubbling out too much.
- Place baking dish on a parchment lined baking sheet and bake on the middle rack of 400°F oven for about 25 minutes, or until the potatoes just begin to brown.
- Cool a wee bit before serving. Enjoy!
Source : allrecipes.Com
