Ingredients:

  • 2 lbs Russet or King Edward Potatoes
  • 4 Tbsp Unsalted Butter, softened
  • 1/4 cup Whole Milk or Cream, warmed
  • 1 cup Sharp Cheddar Cheese, grated and divided
  • Salt and Black Pepper, to taste
  • 1 Tbsp Olive Oil
  • 1 medium Yellow Onion, finely diced
  • 5 lbs Lean Ground Beef
  • 3 large Garlic Cloves, minced
  • 2 Tbsp All-Purpose Flour
  • 1 (14.5 oz) can Diced Tomatoes, undrained
  • 2 cups Beef Stock (low sodium), hot
  • 1 cup Frozen Mixed Vegetables (peas, carrots, corn mix)
  • 1 Tbsp Worcestershire Sauce
  • 1 tsp Dried Thyme
  • 1 Bay Leaf

Instructions:

  1. Prepare the Potatoes: Peel and cube the potatoes (approx. 1-inch pieces). Place in a large saucepan, cover with cold, salted water, and bring to a boil. Cook for 15-20 minutes until fork-tender. Drain thoroughly.
  2. Mash: Return the drained potatoes to the pan over very low heat for 30 seconds to dry them out. Remove from heat. Mash the potatoes, incorporating the butter, warm milk/cream, 3/4 cup of the grated cheese, salt, and pepper until light and smooth. Set aside.
  3. Sauté Aromatics: Heat oil in a large frying pan over medium heat. Add the diced onion and cook for 5–7 minutes until softened. Add the minced garlic and thyme, cooking for 1 minute until fragrant.
  4. Brown the Beef: Increase the heat to medium-high. Add the ground beef and cook, breaking it up with a spoon, until fully browned. Drain off any excess fat.
  5. Thicken: Sprinkle the flour over the beef mixture and stir well. Cook for 1 minute to cook out the raw flour taste.
  6. Simmer the Sauce: Pour in the hot beef stock, diced tomatoes, and Worcestershire sauce. Add the bay leaf, salt, and pepper. Bring to a simmer, then reduce heat and cook, uncovered, for 10 minutes until the sauce has thickened.
  7. Add Vegetables: Stir in the frozen mixed vegetables and cook for a final 2 minutes until heated through. Remove and discard the bay leaf.
  8. Assemble and Preheat: Preheat the oven to 375°F (190°C). Pour the beef filling into a 2-quart (9x13 inch) casserole dish, spreading it evenly across the bottom.
  9. Top with Mash: Spoon the prepared cheesy mash evenly over the filling, roughing up the surface with a fork to create crispy peaks. Ensure the filling is fully covered.
  10. Final Touch and Bake: Sprinkle the remaining 1/4 cup of grated cheddar cheese over the mashed potato topping. Bake for 30–35 minutes, or until the filling is visibly bubbling and the potato topping is deeply golden brown.
  11. Rest: Remove from the oven and allow the casserole to rest for 10–15 minutes before serving. This allows the filling to settle, preventing it from running when cut.