Ingredients

• 2 tablespoons olive oil
• 1 cup chopped yellow onion
• 1 lb. 90% lean ground beef (-or ground lamb)
• 2 teaspoons dried parsley leaves
• 1 teaspoon dried rosemary leaves
• 1 teaspoon dried thyme leaves
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 2 tablespoon Worcestershire sauce
• 1.5 tablespoon fish sauce
• 2 garlic cloves (-minced)
• 2 tablespoons all purpose flour
• 2 tablespoons tomato paste
• 1 cup beef broth
• 1 cup frozen mixed peas & carrots*
• 1/2 cup frozen corn kernels
• 1 1/2 - 2 lb. russet potatoes (-about 2 large potatoes peeled and cut into 1 inch cubes)
• 4 tablespoons unsalted butter (1/2 stick)
• 1/3 cup half & half
• 1/2 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1/4 cup parmesan cheese

Directions

• 1. Make the Meat Filling.
• 2. Add the oil to a large skillet and place it over medium-high heat for 2 minutes. Add the onions. Cook 5 minutes, stirring occasionally.
• 3. Add the ground beef (or ground lamb) to the skillet and break it apart with a wooden spoon. Add the parsley, rosemary, thyme, salt, and and pepper. Stir well. Cook for 6-8 minutes, until the meat is browned, stirring occasionally.
• 4. Add the Worcestershire sauce and garlic. Stir to combine. Cook for 1 minute.
• 5. Add the flour and tomato paste. Stir until well incorporated and no clumps of tomato paste remain.
• 6. Add the broth, frozen peas and carrots, and frozen corn. Bring the liquid to a boil then reduce to simmer. Simmer for 5 minutes, stirring occasionally.
• 7. Set the meat mixture aside. Preheat oven to 400 degrees F.
• 8. Make the potato topping.
• 9. Place the potatoes in a large pot. Cover the potatoes with water. Bring the water to a boil. Reduce to a simmer. Cook until potatoes are fork tender, 10-15 minutes.
• 10. Drain the potatoes in a colander. Return the potatoes to the hot pot. Let the potatoes rest in the hot pot for 1 minute to evaporate any remaining liquid.
• 11. Add butter, half & half, garlic powder, salt, and pepper. Mash the potatoes and stir until all the ingredients are mixed together.
• 12. Add the parmesan cheese to the potatoes. Stir until well combined.
• 13. Assemble the casserole.
• 14. Pour the meat mixture into a 9x9 (or 7x11) inch baking dish. Spread it out into an even layer. Spoon the mashed potatoes on top of the meat. Carefully spread into an even layer.
• 15. If the baking dish looks very full, place it on a rimmed baking sheet so that the filling doesn’t bubble over into your oven. Bake uncovered for 25-30 minutes. Cool for 15 minutes before serving.

Nutrition