- 3 lbs of Russet Potatoes
- 2 tble Olive Oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 cup chopped & peeled carrots
- 1 lb ground beef
- 1/2 tsp red pepper flakes
- 1/2 tsp Montreal Steak Seasoning
- salt & Pepper to taste
- 1 tsp dried parsely
- 1 cup beef broth
- 2 tbls flour
- 1.5 cups skim milk
- 1 cup peas
- Clean & chop potatoes into chunks (remember the smaller the chunks are the quicker they will cook). Add to pot of boiling salted water, boil for about 20 minutes or until fork tender.
- While potatoes boil, add olive oil to large skillet over medium high heat. Once hot, add onions & allow to cook for about 2 minutes. Add garlic, cook for 1 minute, add carrots, & lower heat to medium. Allow to cook on medium for 5 minutes.
- Place onion & carrot mixture in a bowl & set aside.
- Turn up heat to Medium-high & add ground beef to skillet. Cook until fully browned & cooked through.
- Once cooked, dump meat into strainer/colander to drain excess fat (if using a fattier meat, quickly rinse off meat with water to dispose of some fat). Shake any excess fat or water out of beef & return to skillet on med-high heat.
- Add carrot mixture, beef broth & flower. Stir to combine. Allow to come to boil then reduce heat to medium & allow mixture to thicken. This should take about 5 minutes.
- In the meantime, drain potatoes & return to pot. Add milk, salt & pepper to taste & mash with a potato mash or beater. Better or mash till desired consistency.
- Add meat mixture to casserole dish, followed by peas, & lastly spread mashed potatoes over the top of the beef mixture.
- Bake in a 350 over for 15-20 minutes or until top is slightly golden brown.
