This is a recipe from my Gram who is English. She served this often, and I have modified her recipe for my family and this is it. A great alternative to Shepherd's Pie.
Ingredients
- Yukon Gold potatoes, quartered: 4 piece
- butter: 6 Tbsp (divided)
- clove garlic: 1 piece (minced)
- salt and pepper: (to taste)
- olive oil: 1 Tbsp
- lean ground beef: 1 pound
- herbes de Provence: 1 Tbsp
- ground nutmeg: 1 tsp
- ½ cups frozen peas: 1 piece
Metric Conversion
Stages of cooking
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Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9 inch deep-dish pie plate.
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Place potatoes into a pot; cover with salted water, and bring to a boil over high heat. Reduce heat to medium-low, cover; simmer until tender, about 20 minutes. Drain; mash with 2 tablespoons of the butter and the garlic. Season to taste with salt and pepper; set aside.
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Meanwhile, heat the olive oil in a skillet over medium heat. Add ground beef, herbes de Provence, and nutmeg; cook and stir until beef is lightly brown and crumbly, about 10 minutes. Spread the beef evenly in the prepared pie plate. Cover evenly with the peas; spread the mashed potatoes over the peas. Dot the casserole with the remaining butter.
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Bake, uncovered, in the preheated oven until heated through and bubbly, about 20 minutes.
