Ingredients

• 2 tbsp of oil
• 1 C chopped yellow onion
• 2 lbs ground beef or Lamb if you want traditional
• 1 tbsp minced garlic
• 3 tsp dried parsley
• 1 tsp dried sage
• 1 tsp dried rosemary
• 1 &½ tsp kosher salt
• ½ tsp black pepper
• 3 tbsp flour
• 3 tbsp Worcestershire sauce
• 1 tbsp balsamic vinegar
• 1 tbsp tomato ketchup
• 2 tbsp tomato paste
• 1 &½ C beef stock
• 1 8.75 oz can of corn
• 1 14.5 oz can of carrots
• Potatoes
• 4 large russet potatoes
• 1 stick unsalted butter
• 2 tsp garlic
• 1 tsp kosher salt
• ½ tsp black pepper
• ½ cup half & half/cream

Directions

• Peel the potatoes and slice them into smaller pieces.
• Place potatoes into a large pot and cover with cold water.
• Bring the water to a boil and reduce it to a simmer.
• Depending on the size of your potatoes, simmer them on medium heat for 15-18 min. You want the potatoes to be soft enough that a knife will slice through them easily.
• Drain the water off the potatoes and return them back to the pot.
• Break the potatoes up with a potato masher and add the butter, garlic, salt, black pepper and half & half.
• Continue mashing until the potatoes are smooth and creamy.
• Preheat the oven to 350
• Heat up the oil in a pan.
• Add the onions and fry until soft.
• Add meat to the onions and brown.
• Once the meat has started to brown sprinkle in the flour. Combine the flour with the meat and stir continuously for 1-2 min.
• Pour in the beef stock and mix well. It will thicken as it cooks.
• Add the remaining ingredients to the pan and cook for 5 min. Stirring occasionally so the meat doesn’t stick to the pan.
• Pour the mixture into a 9x13 casserole dish.
• Spread the potatoes evenly on top.
• Place the casserole dish into the oven and bake for 30-40 min.

Notes

• 4-5-25 1/2 Recipe
• I used Ground Lamb
• I added Peas

Photos