One of my favorite comfort foods. With the weather so gross today- I figured it would be perfect! It’s fairly easy to make and uses simple ingredients you already have at home.

I started peeling the skin off 5 medium sized Russet potatoes.

I cubed them into pieces lightly larger than a dice. The smaller the pieces the fast they cook and the easier to mash.

In a large pot of boiling water- add the potatoes and some salt. Bring to boil and boil for 15 minutes or until potatoes are overly tender. This makes for a smooth mash.

Preheat oven to 350 degrees F. While the potatoes are boiling, begin prepping the veggies.

Dice 1 small to medium sized onion, 4 thin carrots or 2 larger carrots, 2 celery stalks, and 3 cloves of garlic.

Add meat to a large skillet pan. Season with salt and pepper. Add chopped veggies.

Brown meat with the veggies in the pan. Sprinkle flour over meat and veggie mixture. Add spices: oregano, garlic powder,  thyme, and rosemary.

Add in the beef stock. Bring to a boil. Once the mixture is boiling- add in frozen peas, corn, and Worcestershire sauce

 

Drain potatoes over the sink.

Immediately add butter to the pan and return potatoes. Being mashing the potatoes.

Add in milk, Parmesan cheese, and Greek yogurt. Mash and mix until smooth.

In large pan ( I used a 13 X 9 but you can use any kind) add meat mixture.

Slowly add  mashed potatoes to completely cover the meat. Smooth potatoes evenly over the entire mixture.

Place in oven and turn on broiler to high. This process will take about 4-8 minutes depending. I rotated the pan halfway through the process.

Serve and enjoy!

Ingredients

5 medium Russet potatoes

1- 1.5 lbs ground beef

1 medium or small yellow onion

4 thin carrots (2 larger carrots)

2 celery stalks

1/2 cup frozen peas

1/2 cup frozen corn

3 garlic cloves

1/2- 32 oz carton beef stock

2 tbsp Worcestershire sauce

2 tbsp flour

1 tsp oregano

1 tsp thyme

1 tsp rosemary

1 tsp garlic powder

2 heaping tbsp of plain Greek yogurt

1 tsp garlic minced

1/4 cup shredded Parmesan cheese

1/2 cup milk

2 tbsp butter

salt and pepper to taste