Warm and satisfying
- salt and pepper to taste
- 1 tablespoon tomato paste
- 1 cooking spray
- 1 large onion finely chopped
- 1 cup frozen mixed vegetables
- 4 ounces mushrooms diced (i used a mix of shiitake and portabello)
- 1 1/2 pounds extra lean ground beef
- 1 cup beef broth
- 2 small bay leaves
- 1 tablespoon worcestershire sauce
- 1 teaspoon fresh rosemary minced
- 1 1/2 pounds potatoes cut into chunks (i used new potatoes)
- 1 tablespoon fresh italian parsley chopped
- 2 tablespoons skim milk
- Carbohydrate 44.3626259090909 g
- Cholesterol 119.589 mg
- Fat 34.37387 g
- Fiber 7.2887069063295 g
- Protein 36.5180711363636 g
- Saturated Fat 13.0969415454545 g
- Serving Size 1 1 Serving (513g)
- Sodium 342.787681818182 mg
- Sugar 37.0739190027614 g
- Trans Fat 5.32967365909093 g
- Calories 630 calories
Step-by-step
- Heat large saute pan over medium high heat. Spray pan liberally with cooking spray, then add 3/4 of the chopped onion, mixed vegetables and mushrooms. Cook, stirring constantly, for 2-3 minutes.
- Add beef to pan and cook until browned. Add stock, bay leaves, tomato paste, Worcestershire sauce and season with salt and pepper.
- Simmer gently for about an hour, until liquid is absorbed and thickened. Remove bay leaves, add fresh rosemary and stir to distribute. Remove from heat and allow to cool.
- Preheat oven to 375 degrees. If desired, spray a baking dish with non stick spray and transfer beef and veggies mixture. You may skip this step if using an oven safe pan.
- Cook potato with remaining onion in boiling salted water until fork tender. Drain, then return pot to stove and stir, allowing any remaining moisture to evaporate. Mash potatoes, adding milk, parsley, salt and pepper to taste.
- Spread potatoes over beef mixture. Use fork to create a pleasing pattern, then bake 25-30 minutes or until potatoes are golden brown. If potatoes are reluctant to brown, broil briefly until browned. Watch carefully to prevent burning.
A bubbling layer of ridged potato topping gives way to a dense, deeply savory core of minced beef and reduced aromatics, contrasting dry, golden peaks against a rich bottom gravy. Originally born as an economical British method for repurposing leftover roasted meats under a crust of mashed tubers, this dish requires careful moisture management to avoid turning soggy. Skeptics often watch the filling flood the baking dish because frozen vegetables and raw mushrooms release significant water during the simmer phase. Controlling that liquid output dictates whether the starch stays put or sinks into the meat.
- Simmer the beef and broth mixture uncovered for a full 60 minutes until the liquid reduces completely, ensuring the gravy binds to the meat instead of pooling at the bottom of the dish.
- Drain the boiled potatoes thoroughly and return the empty pot to the burner over low heat for 60 seconds to drive off residual steam before mashing.
- Rough up the surface of the spread potatoes with the tines of a fork to create maximum surface area for browning.
- Bake at 375 degrees Fahrenheit for 25 to 30 minutes, switching to the broiler for the final minute if the potato peaks resist coloring.
Using freshly chopped mushrooms rather than canned varieties adds genuine umami without introducing excess brine that thins out the tomato paste emulsion. Fresh rosemary releases aromatic oils gradually during the simmer, whereas dried herbs can taste medicinal and overpowering when subjected to long cooking times.
