This classic Irish casserole will warm you up and put a smile on your face. The whole family will love it!
- 2 lbs. (1 kg) russet potatoes, peeled and diced
- 1 cup (250 mL) warm milk
- 2 tbsp (30 mL) butter
- salt and pepper, to taste
- 1 tbsp (15 mL) oil
- 1 onion, peeled and diced
- 2 carrots, peeled and diced
- 2 lbs. (1 kg) ground beef
- 1 cup (250 mL) frozen peas
- 2 tbsp (30 mL) tomato paste
- 1 tspn (15 mL) flour
- ½ cup (125 mL) red wine
- ⅓ cup (75 mL) vegetable or beef broth
- 2 tbsp (30 mL) Worcestershire sauce
- ½ tsp (2 mL) salt
- ½ tsp (2 mL) black pepper
- ½ tsp (2 mL) dried thyme
- 4 oz. (125 g) cheddar cheese, grated (1 cup/250 mL)
- Preheat the oven to 400°F (200°C).
- Add the potatoes to a large pot and cover with cold water. Bring to a boil over high heat, then simmer until tender, about 10 minutes. Drain, add the warm milk and butter; mash until smooth. Season with salt and pepper, to taste.
- Meanwhile, heat the oil in a large skillet over medium heat for 2–3 minutes. Add the onion and carrot, and cook until the onion is translucent, about 6–7 minutes.
- Add the beef and cook until it’s no longer pink, breaking it into crumbles as it cooks. Add the peas, tomato paste, and flour; stir to combine.
- Deglaze the skillet with the red wine and broth. Add the Worcestershire sauce, salt, pepper, and thyme; stir. Bring the mixture to a boil, then remove it from the heat.
- Add the ground meat mixture to the Stone Rectangule Baker and cover with the mashed potatoes. Sprinkle with the cheddar cheese. Bake for 15–20 minutes, or until the cheese is melted.
- 8 servings
Nutrients per serving:
Calories 450, Total Fat 22 g, Saturated Fat 10 g, Cholesterol 100 mg, Sodium 430 mg, Carbohydrate 30 g, Fiber 2 g, Sugars 5 g (includes 0 g added sugar), Protein 31 g