INGREDIENTS :
MEAT FILLING
2 tbsp of oil
1 cup of chopped yellow onion
2 lb of ground beef or Lamb if you want traditional
1 tbsp minced garlic
3 tsp of dried parsley
1 tsp dried sage
1 tsp of dried rosemary
1 &½ tsp of salt
½ tsp of black pepper
3 tbsp flour
3 tbsp of Worcestershire sauce
1 tbsp of balsamic vinegar
1 tbsp of tomato ketchup
2 tbsp of tomato paste
1 &½ cups of beef broth/bullion
1 8.75 oz can of corn
1 14.5 oz can of carrots
POTATOES
4 large russet potatoes
1 stick of salted butter
2 tsp of garlic
1 tsp salt
½ tsp black pepper
½ cup of half & half
preparation :
POTATOES
Strip the potatoes and cut them into more modest pieces.
Place potatoes into an enormous pot and cover with cold water.
Heat the water to the point of boiling and decrease it to a stew.
Contingent upon the size of your potatoes, stew them on medium intensity for 15-18 min. You believe that the potatoes should be delicate enough that a blade will cut through them without any problem.
Channel the water off the potatoes and get them once again to the pot.
Split the potatoes up with a potato masher and add the spread, garlic, salt, dark pepper and half and half.
Keep crushing until the potatoes are smooth and rich.
MEAT FILLING
Preheat the broiler to 350
Heat up the oil in a skillet.
Add the onions and sear until delicate.
Add meat to the onions and brown.
When the meat has begun to brown sprinkle in the flour. Join the flour with the meat and mix consistently for 1-2 min.
Pour in the hamburger stock and blend well. It will thicken as it cooks.
Add the excess fixings to the container and cook for 5 min. Blending once in a while so the meat doesn’t adhere to the skillet.
Empty the blend into a 9×13 meal dish.
Spread the potatoes equally on top.
Place the meal dish into the stove and heat for 30-40 min.
Appreciate!