Innkeeper's Pie 😋🥧
Innkeeper's Pie 😋🥧
Prep Time: 30 minutes | Cooking Time: 55 minutes | Total Time: 1 hour 25 minutes
Kcal: 425 kcal | Servings: 6 servings
_____Ingredients:_____
2 pounds russet potatoes, peeled and quartered
1/4 cup unsalted butter
1/4 cup whole milk
Salt and pepper, to taste
1 tablespoon olive oil
1 large onion, diced
2 carrots, diced
2 celery stalks, diced
2 cloves garlic, minced
1 pound ground beef
1 teaspoon Worcestershire sauce
2 tablespoons tomato paste
1 cup beef broth
1 cup frozen peas
1 cup frozen corn
1 tablespoon fresh thyme leaves, chopped
1 tablespoon fresh rosemary leaves, chopped
1/4 cup grated Parmesan cheese
_____Directions:_____
Place potatoes in a large pot and cover with cold water. Bring to a boil over high heat, then reduce heat to medium-low and simmer until potatoes are fork-tender, about 15-20 minutes.
Drain potatoes and return them to the pot. Add butter and milk, then mash until smooth. Season with salt and pepper to taste. Set aside.
Preheat oven to 375°F (190°C).
In a large skillet, heat olive oil over medium heat. Add onion, carrots, and celery, and cook until softened, about 5-7 minutes.
Add garlic and cook for an additional minute, until fragrant.
Add ground beef to the skillet and cook until browned, breaking it up with a spoon as it cooks.
Stir in Worcestershire sauce and tomato paste, then add beef broth. Bring to a simmer and cook until slightly thickened, about 5 minutes.
Stir in frozen peas, corn, thyme, and rosemary. Season with salt and pepper to taste.
Transfer beef mixture to a 9x13-inch baking dish and spread mashed potatoes evenly over the top.
Sprinkle grated Parmesan cheese over the mashed potatoes.
Bake in the preheated oven for 25-30 minutes, or until the top is golden brown and the filling is bubbling.
