Ingredients
For the Filling:
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1 tbsp vegetable oil
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1 cup carrots, diced
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1 cup celery, diced
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1½ cups onion, diced
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1 lb lean ground beef
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2 tsp minced garlic
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1 tbsp cornstarch
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⅓ cup tomato paste
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3 tbsp Worcestershire sauce
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1½ cups beef broth
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¼ tsp dried thyme
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¼ tsp dried oregano
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1 tsp dried parsley
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1 tsp salt
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¼ tsp black pepper
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1 cup frozen peas
For the Mashed Potatoes:
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2 lbs russet or golden potatoes, peeled & diced
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2 tbsp butter
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½ cup half and half, warmed
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5.2 oz Boursin cheese (garlic & herbs flavor)
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Salt and pepper to taste
Instructions
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Preheat oven to 375°F.
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Sauté carrots, celery, onion in oil for 5 minutes.
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Add ground beef, cook until browned. Add garlic, cook 1 minute.
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Whisk cornstarch with broth, then add to skillet along with tomato paste, Worcestershire, herbs, and peas. Simmer 5 minutes.
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Boil potatoes in salted water until tender (12–15 min). Drain and mash with butter, half and half, and Boursin. Season to taste.
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Spread beef mixture in baking dish. Top evenly with mashed potatoes.
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Bake uncovered 25–30 min until bubbling. Sprinkle parsley and serve warm.
Notes
Prep Time: 20 minutes
Cook Time: 50 minutes
Total Time: 1 hour 10 minutes
Servings: 6