- 1 1/4 pounds of yukon gold (or similar), peeled and cubed
- 3 cloves of garlic, roughly cut (they'll get mashed)
- 1 pound of lean ground beef
- 1 onion, diced
- 2 tbsp all-purpose flour
- 3/4 cup beef or vegetable broth
- 3 tbsp tomato paste
- 1 cup carrots sliced/diced
- 1 cup button or cremini mushrooms sliced
- 1 cup celery chopped
- 1 cup of peas
- 1 cup of corn
- 1/2 cup shredded cheddar cheese (divided)
- 3/4 cup sour cream
- salt and pepper to taste
Pre-heat oven to 375 degrees.
Place potatoes and garlic in a pot and fill with enough water to cover. Bring the pot to a boil over high heat, then reduce to a simmer on medium/low, cover, and simmer until tender (15 - 20 minutes).
While potatoes are cooking, brown the beef and onion on medium heat in a deep skillet. I like to also add in some oregano and rosemary to help flavour.
When beef has browned, stir in flour, beef broth, tomato paste, carrots, mushrooms, celery, peas, and corn. Add salt and pepper to taste. Mix everything thoroughly and continue cooking for another 5 minutes or until it has thickened.
Transfer the mixture to a large, oven-proof, casserole dish.
Drain the potatoes and mash them. Add 1/4 cup of cheese and the sour cream and continue mashing the mixture until it is smooth. Spoon the potatoes onto the beef mixture in the casserole dish.
With a fork, spread the potatoes evenly across the beef, to the sides of the casserole dish, forming the top layer. Sprinkle remaining cheese over the top of the potatoes.
Bake in the pre-heated oven for 20 - 25 minutes or until cheese is melted and golden. Let cool for 10 - 15 minutes before serving.