Ingredients
| 2tbsp | olive oil |
| 1c | chopped yellow onion |
| 1 | lb. 90% lean ground beef -or ground lamb |
| 2tsp | dried parsley leaves |
| 1tsp | dried rosemary leaves |
| 1tsp | dried thyme leaves |
| 0.5tsp | salt |
| 0.5tsp | ground black pepper |
| 1tbsp | Worcestershire sauce |
| 2 | garlic cloves -minced |
| 2tbsp | all purpose flour |
| 2tbsp | tomato paste |
| 1c | beef broth |
| 1c | frozen mixed peas & carrots* |
| 0.5c | frozen corn kernels |
| 1.5 | lb. russet potatoes -about 2 large potatoes peeled and cut into 1 inch cubes |
| 8tbsp | unsalted butter -1 stick |
| 0.25c | half & half |
| 0.5tsp | garlic powder |
| 0.5tsp | salt |
| 0.25tsp | ground black pepper |
| 0.25c | parmesan cheese |
Preparation
Make the Meat Filling.
Add the onions. Cook 5 minutes, stirring occasionally.
Add the parsley, rosemary, thyme, salt, and and pepper. Stir well. Cook for 6-8 minutes, until the meat is browned, stirring occasionally.
Stir to combine. Cook for 1 minute.
Stir until well incorporated and no clumps of tomato paste remain.
Bring the liquid to a boil then reduce to simmer. Simmer for 5 minutes, stirring occasionally.
Preheat oven to 400 degrees F.
Make the potato topping.
Cover the potatoes with water. Bring the water to a boil. Reduce to a simmer. Cook until potatoes are fork tender, 10-15 minutes.
Return the potatoes to the hot pot. Let the potatoes rest in the hot pot for 1 minute to evaporate any remaining liquid.
Mash the potatoes and stir until all the ingredients are mixed together.
Stir until well combined.
Assemble the casserole.
Spread it out into an even layer. Spoon the mashed potatoes on top of the meat. Carefully spread into an even layer.
Bake uncovered for 25-30 minutes.** Cool for 15 minutes before serving.