Beef Potato Delicious Bake (Print Version)
# Ingredients:
→ For Meat & Vegetables
01 -
1 pound ground beef
02 -
1 clove garlic, chopped
03 -
2 medium carrots, finely diced
04 -
2 sticks celery, finely diced
05 -
2 onions, finely chopped
06 -
1 tablespoon oil
→ For Gravy/To Finish Filling
07 -
½ teaspoon salt
08 -
2 tablespoons white flour
09 -
¼ teaspoon ground paprika
10 -
2 tablespoons tomato paste
11 -
Ground black pepper, to taste
12 -
⅓ cup red wine (or swap with more broth)
13 -
1 cup beef broth
14 -
½ teaspoon finely chopped thyme
15 -
1 teaspoon finely chopped rosemary
16 -
1 tablespoon finely chopped parsley
17 -
1 cup frozen peas
→ For Topping
18 -
½ cup shredded cheddar cheese
19 -
4 cups mashed potatoes
# Instructions:
01 -
Warm up a large, deep pan over medium-high heat with oil. Toss in the ground beef to brown, then stir in garlic, chopped onions, diced carrots, and celery. Cook till everything's softened.
02 -
Shake some salt, paprika, pepper, and flour into the pan. Keep stirring for a couple of minutes while it cooks. Add the tomato paste and mix constantly until it smells deeply roasted, about a minute. Pour in the wine (or broth) while scraping any crusty bits off the bottom.
03 -
Tip in the beef broth, frozen peas, parsley, thyme, and rosemary. Let it simmer for 4-5 minutes. Then transfer the mixture into a 7x11 inch dish to cool down.
04 -
While the filling cools, prep roughly 4 cups worth of mash—peel and cook about 1.5 pounds of potatoes to get enough topping.
05 -
Preheat the oven to 400°F (200°C). Spread the mash generously over the cooled filling (careful not to stir them together!). Run a fork across the potato to make ridges—crispy bits, yay! Sprinkle the cheddar on top and bake until golden, about 20 minutes. Use a lined tray under the dish to catch spills.
# Notes:
01 -
Wine: Dry red types like Merlot or Pinot Noir work great. No alcohol? Use more broth.
02 -
Tomato paste: No problem swapping it with ketchup!
03 -
Vegetarian swap: Use 2 cups of cooked lentils and switch beef broth for veggie broth.
04 -
For low-carb: Mashed cauliflower with a yolk works in place of potatoes.
05 -
Prep in advance: Store in the fridge (up to 3 days) and bake for 30-40 minutes at 400°F when ready.
06 -
Freezing tip: Freeze it up to 2 months. Bake straight from frozen at 400°F, 1 hour with foil on, 10 minutes without.