Meat and Vegetables:
1 1/2 lbs. extra lean ground beef
1 c. Caramelized Onion and Maple Confit
2 tsp. minced Black Garlic
1 tsp. paprika
1 tsp. Rosemary Olive Oil
1 c. frozen, mixed peas (or any vegetables of your choice)
1 c. frozen or canned corn (drain if canned)
1/3 c. beef broth
1 - 2 Tbsp. Cayenne Olive Oil
1 1/2 Tbsp. all-purpose flour
1/4 tsp. salt
1/4 tsp. freshly ground black pepper
Potato Topping:
2 lbs. Yukon Gold potatoes, peeled and cut into large chunks
Butternut Squash Seed Oil (just a drizzle)
1/2 c. plus 2 Tbsp. fresh Parmesan cheese
1/2 c. sour cream
1/4 tsp. salt
dash of nutmeg
minced fresh parsley for garnish (optional)
Instructions:
Filling
Cook beef, onions, and garlic in a large pot or skillet over medium-high heat until meat is no longer pink. Stir in paprika and Rosemary Olive Oil. Cook 1 more minute. Add peas and corn; mix well. In a medium bowl or measuring cup, whisk together broth, Cayenne Olive Oil and flour. Add to meat mixture in pot, along with salt and pepper. Reduce heat to medium-low. Let simmer, uncovered, for 5 minutes. Mixture will thicken slightly. Remove from heat, cover and keep warm while preparing the potato topping.
Potato Topping
Place potatoes in a large pot and cover with water by 2 inches (salt water if desired). Bring to a boil. Cook until potatoes are tender, about 12-14 minutes. Drain potatoes in a colander. Return to pot. Sprinkle 1/2 cup Parmesan cheese over vegetables. Cover with lid and let stand for 1 minute for cheese to melt. Add sour cream, Butternut Squash Oil, salt, and (tiny!) dash of nutmeg. Mash well using a potato masher. Try to get out as many lumps as possible.
To assemble casserole, spread meat mixture evenly over the bottom of a 2 quart casserole dish. Top with potato mixture. Fluff with fork, so small peaks are formed. Sprinkle remaining 2 tablespoons Parmesan cheese over potatoes. Bake at 375F for 25 minutes, until completely heated through. Remove from oven. Sprinkle top with parsley, if desired. Let stand for 5 minutes before serving.
Note: This is a fantastic way to reuse leftover mashed potatoes. Simply add in some Butternut Squash Seed Oil and Parmesan cheese, and spread over the meat mixture for an even quicker recipe.
*Tested in Comfort Foods Cooking Class
