- 1 lb Laura's Lean Ground Beef
- 2 tbsps Olive or avocado oil (separated)
- 2 Garlic cloves (minced)
- 2 cups Mirepoix (frozen or fresh (mix of carrots, onion, celery); or make your own: finely chopped (I chop 1 small yellow onion, 1 celery rib, & 1 carrot to get 2 cups))
- 1/4 cup White flour
- 1/2 cup Sweet peas and/or corn (frozen)
- 1 can Fire-roasted diced tomatoes (14.5 ounce can, undrained)
- 2 tbsps Tomato paste
- 1 3/4 cups Beef broth
- 1 Beef bullion cube
- 2 tbsps Worcestershire sauce
- 1 tsp Thyme (dried)
- 3 Bay leaves (separated)
- 2 1/2 lbs Yukon Gold potatoes
- 1/2 cup Heavy cream
- 1/2 cup Sour cream
- 6 tbsps Butter (unsalted)
- Salt and pepper (freshly cracked, to taste)
1. Pour 1 and 1/2 tablespoons oil in a large dutch oven (oven-safe to save a dish!) or skillet over medium high heat. Add garlic cloves and mirepox and cook for another 2-3 minutes or until veggies are softened. Stirring occasionally.
2. Increase heat to high and add in the beef. Cook, until browned through breaking up as it cooks. Drain any additional liquid if needed. Add in the flour and cook an additional minute. Reduce heat to medium-high and add in the frozen peas and/or corn, can of diced tomatoes, tomato paste, beef stock, beef bouillon cube, Worcestershire sauce, dried thyme.
3. Bring this mixture to a boil then reduce heat to medium and bring the mixture to a simmer. Cook for 25-35 minutes at medium heat, stirring every 5 minutes, until thickened. Remove from heat. This can be made ahead on Sunday and kept in the refrigerator till the night you plan to eat it. Just cover and refrigerate until ready to bake. If plan to make it immediately, place this in the fridge until potatoes are done. You want the mixture to chill for as long as possible so the layers stay separate when baking, chill for 15-20 minutes at a minimum.
4. Preheat the oven to 350 degrees. Peel and then cube the potatoes. Place in a strainer and rinse under cold water until the water rinsing through comes out clear. Place in a large pot and cover with cold water. Add 1 tablespoon salt and bring to a boil. Reduce to a simmer and cook for about 15-20 minutes. When a potato can easily be pierced, drain the potatoes in a strainer and make sure you get rid of ALL the extra moisture. Let them dry for about 3 minutes.
5. While the potatoes are drying in the strainer, add the heavy cream, sour cream, and butter to the pot. Melt on low heat and stir to combine. While potatoes are still hot, mash, mix with a hand mixer or rice the potatoes. Just don’t over mix it! Stir with a spoon until smooth. Season to taste with salt and pepper. Cover and place in the fridge until ready to assemble pie later in the week! OR add these mashed potatoes to top the pie in an even layer and bake now.
6. Use a fork to add marks into the surface of the potatoes. Drizzle with remaining 1/2 tablespoon olive oil.
7. Bake in preheated oven for 25-30 minutes or until the potatoes are golden brown and the edges are bubbling. Broil for 1-2 minutes on high to get the tops of the potatoes crispy! Serve hot