Ingredients
- 1 pound Russet potatoes, peeled and cubed (roughly 3-4 small or 2 large potatoes)
- 1 teaspoon vegetable oil
- 1/2 pound (8 ounces) ground beef or ground lamb
- 1/2 cup chopped white or yellow onion
- Salt, to taste (preferably kosher salt)
- 1 garlic clove, minced
- 8-ounce canned tomato sauce (roughly 1 cup)
- 1/2 cup beef broth or stock
- 1/2 cup stout beer, such as Guinness* (or more broth for non alcoholic)
- 2 cups frozen vegetable medley (carrots, peas, corn, and green beans)
- 1 tablespoon Worcestershire sauce (double check label for gluten free)
- 1 tablespoon fresh thyme or 1 teaspoon dried thyme
- 1/4 cup (4 tablespoons or 2 ounces) unsalted butter, softened
- 1/4 cup whole milk
- 1/2 - 3/4 cup shredded cheddar cheese
How to Make
-
Step 1: Preheat the oven to 350F. Have two 12 or 14-ounce ramekins, one 6x2inch round cake pan, or one 1-quart casserole dish ready.
-
Step 2: Put potatoes in salted water, bring to boil, then simmer until tender. Drain and set aside.
-
Step 3: Meanwhile, heat the oil in large skillet until hot.
-
Step 4: Add the meat, onion, and pinch of salt. Cook until meat is browned, about 5-8 minutes.
-
Step 5: Add the garlic and cook anotherminute. Don't let it burn. Drain off any grease.
-
Step 6: Add the tomato sauce, stock, beer, vegetables, Worcestershire sauce, and thyme. Bring to a boil.
-
Step 7: Turn the heat down and simmer until the liquid has thickened and reduced to about half. Stir occasionally, about 10-15 minutes. Taste and adjust salt.
-
Step 8: Mash the drained potatoes, but do not overbeat. Add the butter, milk, 1/4 cup cheese, and 1/4 teaspoon salt.
-
Step 9: Once the meat mixture is done cooking and the potatoes are mashed, add the meat to the dish/pan you're using. Top with mashed potatoes then top with the remaining 1/4 to 1/2 cup cheese.
-
Step 10: Bake for 30-45 minutes or until golden brown and bubbly. Let cool for 15 minutes then serve warm.
We hope you enjoy this recipe!
This page is built for your convenience in the kitchen.
If you want helpful tools, tips and recipes from our community of real cooks, please consider signing up.
Oh... And one more thing... We also have some pretty wild forums.