Savory Wagyu beef and vegetables under a thick layer of creamy mashed potatoes. Straightforward comfort food and an easy dinner for the whole family.
Serves: 6
Prep Time: 25 minutes
Cook Time: 40 minutes
Ingredients
For the filling
- 1½ lbs Wagyu ground beef
- 1 yellow onion, diced
- 2 carrots, diced
- 1 cup corn
- 1 cup frozen peas
- 3 cloves garlic, minced
- 2 tablespoons tomato paste
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1½ cups beef broth
- 2 tablespoons flour
- Salt and black pepper
For the potatoes
- 2½ lbs Yukon Gold or russet potatoes
- 4 tablespoons butter
- ½ cup milk or heavy cream
- ½ cup shredded cheddar or Parmesan, optional
- Salt and black pepper
Directions
- Peel and chop potatoes. Boil in salted water until fork tender.
- Drain and mash with butter and milk or cream. Season with salt and pepper.
- Heat oven to 400°F.
- Brown ground beef in a large skillet over medium heat.
- Add onion and carrots and cook until beginning to soften.
- Add garlic and cook for 30 seconds.
- Stir in tomato paste, Worcestershire, thyme and rosemary.
- Sprinkle flour over the mixture and stir.
- Slowly add beef broth. Simmer until the mixture thickens.
- Stir in corn and peas. Season with salt and pepper.
- Transfer filling to a casserole dish.
- Spread mashed potatoes evenly over the top.
- Sprinkle with cheese if using.
- Bake for 20–25 minutes until bubbling around the edges.
- Broil for 2–3 minutes at the end if you want the potato topping more browned.