This recipe was a variation on the one from Simply Recipes. I made it in a large dutch oven and adjusted the ingredients slightly. We were very happy with how it came out. It’s not a hard recipe but it does take some time, particularly getting all the ingredients cut and cooked before assembling. But with a dutch oven, I only needed to use two pots.

Summary

  • Prep Time: 15 minutes.
  • Cook Time: 75 minutes

Ingredients

  • 2 1/2 lbs pealed and chopped potatoes
  • 1 medium chopped onions
  • 1 cup chopped carrots
  • garlic salt
  • 4 tablespoons butter
  • 1 cup corn
  • 1 cup frozen peas
  • 1 cup chopped mushroom
  • 2 lbs ground beef
  • 5 minutes pepper, and more garlic salt and cook until no longer pink, about ~
  • 1/2 cup beef broth
  • 2 teaspoon Worcestershire sauce
  • 4 Tbsp salted butter
  • 2 Tbsp sour cream

Directions

  1. Boil pealed and chopped potatoes: 2 1/2 lbs with a dash of salt about 20 minutes until fork-tender.
  2. Sauté chopped onions: 1 medium and chopped carrots: 1 cup in a large dutch oven with garlic salt and butter: 4 tablespoons or oil until tender, about 5 minutes
  3. Preheat oven to 400°F (205°C).
  4. Add corn: 1 cup, frozen peas: 1 cup, and chopped mushroom: 1 cup and stir to combine.
  5. Add ground beef: 2 lbs, pepper, and more garlic salt and cook until no longer pink, about ~: 5 minutes. Break it up any clumps as it cooks. Optionally, drain or spoon out excess fat.
  6. Add beef broth: 1/2 cup and Worcestershire sauce: 2 teaspoon and simmer for 10 minutes.
  7. When the potatoes are done, drain the water and mash with salted butter: 4 Tbsp, sour cream: 2 Tbsp, salt, and pepper.
  8. Level out the filling and spread the potatoes in a lumpy layer on top.
  9. Bake for 25 minutes, then broil up to 5 minutes until the top are lightly browned.