I grew up with homemade mashed potatoes. Peeled and boiled and mashed. I have never bought a box of instant (cardboard) mashed potatoes. I did find a short-cut to make this a quick, easy weeknight meal. Ore-Ida has a product called Steam n' Mash. Cut russet potatoes that you pop in the microwave. Steam, mash and serve. This was a 24 oz. bag and was the perfect amount to top off this pie.
For the filling, brown:
- 2 lbs. ground beef 85% lean
- 2 Tbsp. canola oil
- 1 cup each diced onion, carrot and celery
- 1 Tbsp. each minced garlic and fresh thyme
- 3 Tbsp. all-purpose flour
- 2 Tbsp. tomato paste
- 1 can diced tomatoes (14.5 oz.)
- 1 cup low-sodium chicken broth
- 1/2 cup dry red wine
- 1 Tbsp. Worcestershire sauce
- 2 tsp. Dijon mustard
- 1/4 tsp. coriander
- 1/8 tsp. cinnamon
- 1/4 tsp. ginger
- 1 cup frozen green peas
- 1 24 oz. bag frozen russet potatoes
- 4 Tbsp. butter, divided
- 1 cup shredded white Cheddar cheese
Brown ground beef in a saute pan over medium-high heat, 8-10 minutes or until no longer pink. Drain fat and transfer to a paper-towel lined plate.
Heat 2 Tbsp. oil in same pan over medium heat and add onion, carrot and celery. Sweat about 5 minutes. Add garlic and thyme and cook about 1 minute. Stir in flour and tomato paste and cook one more minute.
Stir in diced tomatoes, broth, wine, Worcestershire and Dijon; bring to a boil, Reduce heat to low. Stir in ground beef and peas; season with salt, pepper, coriander, ginger and cinnamon. Simmer 15-20 minutes.
While filling is simmering, steam potatoes according to package directions. Mash until smooth, stir in milk and butter and salt and pepper to taste.
Transfer filling to prepared baking dish and place on a baking sheet. Arrange potatoes on top of filling, sprinkle with cheddar cheese and add pieces of remaining butter. Sprinkle with paprika if desired. Bake pie 30 to 40 minutes until heated through and potatoes and cheese begin to brown.
Let pie cool 10-15 minutes before serving.
~Adapted from Irish Night -
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