The Scoop
Savory beef, carrots, celery, and peas simmer in a rich herb-flecked gravy, then get tucked under creamy mashed potatoes and sharp cheddar before heading to the oven for that golden, cheesy finish.
Ingredients
For the meat and vegetables:
- 1 tablespoon oil, neutral-flavored
- 1 pound ground beef
- 1 clove garlic, chopped
- 2 onions, finely chopped
- 2 medium carrots, finely diced
- 2 sticks celery, finely diced
For the gravy:
- 1/2 teaspoon salt
- 1/4 teaspoon ground paprika
- ground black pepper, to taste
- 2 tablespoons white flour
- 2 tablespoons tomato paste
- 1/3 cup red wine, may substitute with beef broth
- 1 cup beef broth
- 1 cup frozen peas
- 1 tablespoon parsley, finely chopped
- 1/2 teaspoon thyme, finely chopped
- 1 teaspoon rosemary, finely chopped
For the topping:
- 4 cups mashed potatoes, prepared
- 1/2 cup cheddar cheese, shredded
Directions
- Preheat the oven to 400 degrees F.
- Heat the oil over medium-high heat in a large, deep skillet.
- Brown the ground meat in the hot oil, about 5-7 minutes.
- Add the garlic, the onions, the carrots, and the celery to the browned meat and cook until softened, about 5 minutes.
- Add the salt, the paprika, the pepper, and the flour over the meat mixture in the pan and cook, stirring often, until fragrant, about 2 minutes.
- Stir in the tomato paste and cook, stirring constantly, until it smells roasted, about 1 minute.
- Pour in the red wine and stir with a wooden spoon, scraping up any browned bits at the bottom of the skillet.
- Stir in the broth, the peas, the parsley, the thyme, and the rosemary and simmer until thickened, about 4-5 minutes.
- Pour the beef mixture into a 7x11-inch baking dish.
- Allow the beef mixture to cool.
- Spread the mashed potatoes over the filling, keeping the layers as separate as possible.
- Use a fork to create crisscross patterns in the mashed potatoes.
- Sprinkle the top of the potatoes with the cheese.
- Bake until golden, about 20 minutes.
- Serve hot.
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