If you are looking for a stick to your ribs, belly warming meal, then this one is for you! This meal combines all of the deliciousness of vegetables and ground beef with the smoothness of perfectly mashed potatoes. I use Yukon Gold potatoes for this, as they are less starchy and create a velvet like texture. 

You can use any vegetables you want in this meal, but the biggest thing to remember is that since you are cooking in layers, you must season each layer. 

The veggies that I like are celery, onion, peas and carrots, but this would also be delicious with the addition of corn or green beans. 

Have fun experimenting and let me know if you try it! 

Ingredients

• 1 cup carrots (diced)
• 1/2 cup celery (diced)
• 1/2 cup onion or shallot (diced)
• 3 cloves of garlic (peeled and minced)

• 1 can of peas (drained)

• 1 lb. ground beef or turkey
• 2 lbs. Yukon Gold potatoes
• 1 stick of butter
• 2-3 tablespoons of flour
• Salt
• Pepper
• 2-3 cups of beef stock (I use low-sodium in almost all of my recipes)

Instructions

Step 1: Cut potatoes and boil to make mashed potatoes. Once the potatoes are done, drain and mash with butter, milk, salt and pepper. 

Step 2: Cook the ground meat and season with salt and pepper.

Step 3: Melt the stick of butter over medium-high in a large sauté pan and add carrots and celery. Let those cook until they start to soften. About 5-7 minutes. Then add in the onion and garlic and cook until they soften. Finally add in the peas and just heat through. Salt and pepper to taste.

Step 4: Turn oven on and set to broiler (high).

Step 5: Combine ground meat to vegetable mixture.

Step 6: Sprinkle the flour over and stir to combine. Once the flour has evenly coated the vegetables slowly start to add in the beef stock. Cook for a few minutes to let thicken. Stir and add in more stock as needed to reach desired thickness.

Step 7: Move mixture into a casserole dish and top with mashed potatoes.

Step 8: Put under broiler for 10 minutes to make the potatoes crispy and browned.

Step 9: Enjoy!