Prep: 25 mins

Cook:1 hr 10 mins

Servings:8

Yield: 9x13-inch casserole

Prep: 25 min. Total: 1 hr 10 min

Serves: 8 Yield: 9x13 in casserole

Ingredients

Meat mixture

1 tablespoon olive oil

1 Tbsp. butter

2 large carrots, finely diced

1 yellow onion, finely diced

3 cloves garlic

1 lb. ground Westbrook Angus beef

1 Tbsp. butter

1 cup frozen peas

2 Tbsp. flour

1/2 cup red wine

2 Tbsp. tomato paste

4 Tbsp. Worcestershire sauce

Seasonings

1 tsp. black pepper

1 1/2 tsp. dried thyme

2 tsp. fresh rosemary

1 tsp. paprika

1/8 tsp. cinnamon

Potatoes

2 ½ lbs Dharma Ridge Yukon Gold potatoes, peeled and halved

2 Tbsp. milk

1 Tbsp. butter

1 egg, beaten

Grated Dubliner cheese or parmesan

Salt & pepper to taste

Pinch cayenne pepper

Directions

Pre-heat oven to 400°F. and put large pot of salted water on to boil for potatoes.

1. Heat olive oil in large skillet on medium heat.

2. Add carrots, sauté until tender.

3. Add onions, then add the ground meat.

4. Cook until the meat is browned, drain and return to pan.

5. Stir in the butter, peas and flour.

6. Add tomato paste, wine, Worcestershire sauce and stock/beer.

7. Scrape up any brown bits from the bottom of pan, add a little water, seasonings and simmer until a thick
meaty sauce. Remove from heat.

8. Spread meat mixture in a 9 inch oiled casserole dish..

9. Place potatoes into the salted water and bring to a boil, reduce heat and cook until tender, 15
minutes. Drain well and return potatoes to pan.

10. Mash butter, milk, cayenne pepper, salt and black pepper with potatoes until smooth.

11. Spread potatoes evenly over meat mixture, brush with beaten egg, sprinkle grated Dubliner cheese on top.

12. Bake 20-25 minutes or until the potato is nice and light brown on top.