A hearty meal brimming with fresh ingredients, and packed full of flavor! Perfect for a fall evening comfort food dish the whole family can enjoy!

Notes:

You can save time prepping vegetables by adding them to a food processor. Just be careful not to process too much or everything will be mush. For people who do not want to use alcohol, beef broth is a great substitute! Any kind of cheddar cheese will work here (but especially a sharp, old, white cheese.)

Prep
20 mins
Cook
50 mins
Serves
6
Ingredients
21
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Equipment

  • Large stock pot
  • Large frying pan
  • 9" x 13" casserole pan

Ingredients

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Smashed Potatoes:

  • 1.5 lbs Little Potatoes
  • (To taste) salt and pepper
  • (To taste) cayenne pepper
  • 1 1/2 cups cheddar cheese, grated

Filling:

  • 1 to 1 1/2 lbs ground beef
  • 1 large onion, diced
  • 1 celery stalk, diced
  • 1 large carrot, diced
  • 4 cloves garlic, minced
  • 8 oz mushrooms, sliced
  • 1 red pepper, diced
  • 1/2 cup frozen peas
  • 1/2 cup frozen corn
  • 1/2 tsp dried thyme
  • 1/2 tsp dried basil
  • 1/2 tsp dried oregano
  • (To taste) salt and pepper
  • 1 cup beer or beef broth
  • 1 Tbsp Worcestershire sauce
  • 1 Tbsp tomato paste
  • 2 Tbsp flour (or gluten-free flour)

Instructions

  • Make the Smashed Potatoes:

    Add potatoes to a large pot of salted water. Bring to a boil and cook for 7 to 10 minutes, or until just fork tender. Drain and rinse with cold water to stop them from cooking.

  • Step 2

    Using a spatula, place the flat end over one potato at a time and press down with your hand to "smash" them.

  • Make the Filling:

    In a large frying pan over medium-high heat, add ground beef. Cook for two minutes. Stir in onion, celery, carrot, garlic, mushrooms, and red pepper. Cook until all meat has browned, about 8 to 10 minutes. Drain excess grease.

  • Step 4

    Season with salt, pepper, thyme, basil, and oregano. Stir in flour, Worcestershire, and tomato paste.

  • Step 5

    Cook for 3 to 5 minutes, stirring frequently. Pour in beer (or broth if using in place of alcohol) and scrape any bits from the bottom of pan. Simmer for a few minutes and add corn and peas.

  • Assemble the Pie:

    Preheat oven to 425 °F.

  • Step 7

    Pour the filling into a large 9" x 13" casserole pan.

  • Step 8

    Top with smashed potatoes. Sprinkle with salt, pepper, and cayenne (paprika for a non-spicy version).

  • Step 9

    Place into the oven and cook for 10 minutes, uncovered. Sprinkle cheese on top and continue cooking for another 10 to 20 minutes, or when potatoes are nicely browned.

  • Step 10

    Allow to cool slightly and serve!