Cooking Instructions
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Step 1
Put a pot or dutch oven over medium heat. Add
Vegetable Oil (3 Tbsp)
and allow it to get hot, then add
Carrots (1/2 cup)
,
Onion (1)
,
Celery (1/2 cup)
, and
Salt and Pepper (to taste)
. Stir and cook until the vegetable softened a little, about 5 minutes.
Step 2
Add
Garlic (3 cloves)
and cook for 30 seconds. Add
Lean Ground Beef (1.5 lb)
, breaking it up with a spoon, add
Dried Oregano (1 tsp)
,
Dried Thyme (1/2 tsp)
, and
Salt and Pepper (to taste)
. Cook until the meat has begun to brown, 5 to 7 minutes.
Step 3
Add
Tomato Paste (3 Tbsp)
and stir until it's mixed with the meat. Add
Chicken Stock (1 cup)
and bring to a simmer, then reduce heat to low, cover and simmer for 10 to 15 minutes to allow it to thicken.
Step 4
Stir and taste for seasoning. Stir in the
Frozen Green Peas (1/2 cup)
and set aside until needed.
Step 5
Boil the
Potatoes (7 1/2 cups)
until soft and then mash with a potato masher until there are no lumps. Add
Butter (1 stick)
,
Milk (1/2 cup)
, and
Salt and Pepper (to taste)
. Continue mashing to make potatoes smooth and creamy.
Step 6
Spread meat filling evenly into a baking dish. Top with mashed potatoes, making sure to cover the meat mixture.
Step 7
Place the dish on a baking sheet so the drippings won't dirty the oven and bake in a 400 degrees F (200 degrees C) preheated oven for 25 minutes, or until potatoes begin to brown.
Step 8
Cool for 15 minutes before serving.
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