Posted on March 17, 2015 by Anne Milneck | 0 comments
This traditional Irish dish is both convenient and comforting. Use an oven-proof skillet so that this comes together in one pan, making clean up a breeze. The rich herby flavors from the Bouquet Garni heighten the sweetness from the tomato, carrot and corn. Delicious and hearty...this is no humble pie!
2 Tbl All Natural Avocado Oil
1 lb ground beef (or half lamb and half beef)
1 large onion, diced
1 large carrot, diced
2 Tbl Bouquet Garni
2 tsp salt
2 Tbl tomato paste
1 cup vegetable stock, beef stock or water
1 cup English peas, fresh or frozen
1 cup corn, fresh or frozen
Ingredients for the potato topping:
3 cups mashed potatoes
1 egg yolk
1/3 cup milk
1 tsp salt
1/2 tsp Ground White Pepper
Heat oven to 375 degrees. In an oven-proof skillet, heat the All Natural Avocado Oil over medium heat. Brown the meat and onions until the meet is no longer pink and the onions are translucent, about 10 minutes. Add the carrot, Bouquet Garni, salt, tomato paste and stock (or water). Bring to a simmer and allow the liquid to reduce to less than 1/4 cup. Add the English peas and corn.
Combine the mashed potatoes, egg yolk, milk, salt and ground white pepper. Fold just to combine without overworking the potatoes. Top the meat with the potato mixture, spreading to the edges and creating hills and valleys. Drizzle with the melted butter.
Bake for 30 minutes until the potatoes are browned and the filling is bubbling at the edges. To brown the potatoes further, place under the broiler for 2-4 minutes.
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