Comforting Seasoned Meat Pie (Printable Version)

A comforting casserole of ground meat, vegetables, and creamy mashed potatoes baked to a golden finish.

# What You Need:

→ Meat Filling

01 - 2 lbs ground beef or ground lamb
02 - 1 medium onion, finely chopped
03 - 2 cloves garlic, minced
04 - 2 medium carrots, diced
05 - 1 cup frozen peas
06 - 1 cup frozen corn
07 - 2 tablespoons tomato paste
08 - 1 tablespoon Worcestershire sauce
09 - 1 teaspoon dried thyme
10 - 1 teaspoon dried rosemary
11 - 1 cup beef or chicken broth
12 - 2 tablespoons all-purpose flour
13 - 2 tablespoons olive oil
14 - Salt and black pepper, to taste

→ Mashed Potato Topping

15 - 2½ lbs russet potatoes, peeled and cut into chunks
16 - 4 tablespoons unsalted butter
17 - ½ cup whole milk
18 - ½ cup shredded cheddar cheese (optional)
19 - Salt and black pepper, to taste

# Step-by-Step Guide:

01 - Set the oven temperature to 400°F.
02 - Boil the peeled potatoes in salted water for 15 to 20 minutes until tender, then drain thoroughly.
03 - Mash the hot potatoes with butter and milk until creamy, seasoning with salt and pepper. Optionally, fold in shredded cheddar cheese. Set aside.
04 - Heat olive oil in a large skillet over medium-high heat. Cook onion and carrots for 3 to 4 minutes until softened.
05 - Add garlic and sauté for 1 minute. Incorporate ground meat and cook, breaking it up, until browned and fully cooked. Drain excess fat if necessary.
06 - Mix in tomato paste, Worcestershire sauce, thyme, rosemary, salt, and pepper. Sprinkle flour over mixture and stir to coat evenly.
07 - Pour in broth and simmer for 5 minutes until thickened. Add peas and corn, stir, and cook 2 to 3 minutes more. Adjust seasoning to taste.
08 - Transfer the filling to a 9x13-inch baking dish and spread evenly.
09 - Layer mashed potatoes over the meat mixture, smoothing surface and creating ridges with a fork for crispiness.
10 - Bake for 25 to 30 minutes until the topping is golden brown and the filling is bubbling.
11 - Allow to rest for 5 to 10 minutes to settle before serving.

# Expert Advice:

01 -
  • It turns everyday ingredients into something that feels like a hug on a plate.
  • The crispy potato topping hides a rich, savory filling that makes everyone go quiet at the table.
  • You can make it ahead and bake it later, so dinner practically takes care of itself.
  • Leftovers somehow taste even better the next day, which almost never happens.
02 -
  • Don't skip draining the potatoes well after boiling or your mash will be soupy and slide right off the filling.
  • Let the meat brown without stirring it constantly. That caramelization is where the flavor lives.
  • Use a fork to rough up the mashed potato topping before baking. Those ridges catch the heat and turn golden and crispy.
  • Let the dish rest after baking or the filling will be too loose and make a mess when you scoop it.
03 -
  • Adding a pinch of nutmeg to the mashed potatoes makes them taste richer without anyone knowing why.
  • If the filling looks too dry before baking, stir in a splash more broth. It should be saucy, not crumbly.
  • For an extra crispy top, brush the mashed potatoes lightly with melted butter before baking.
  • Taste the filling before assembling and adjust the seasoning. This is your last chance to get it right.
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