On a cold, wintery evening, this dish is a comforting and delicious main course.
Recipe type: Main Course
Cuisine: British
Serves: 8
  • 2 Tablespoons Butter or Margarine
  • 1 Large Onion, Diced
  • 3 Carrots, Diced
  • 2 Cloves Garlic, Minced
  • 1-1/4 Pounds Ground Beef
  • 2 Heaping Tablespoons Better Than Bouillon
  • Salt & Pepper to Taste
  • 3 Tablespoons Butter or Margarine
  • ¼ Cup Flour
  • 3 Cups Milk
  • ½ Pound Frozen Peas
  • Mashed Potatoes
  • 1 Teaspoon Salt
  • 4 Pounds Yukon Gold Potatoes
  • 4 Tablespoons Butter or Margarine
  • ½ Cup Milk
  • Salt & Pepper to Taste
  • ½ Pound Sharp White Cheddar Cheese, Grated
  1. Preheat oven to 400 degrees.
  2. Meat Mixture
  3. Dice 1 whole onion.
  4. Peel, slice, then dice, 3 large carrots.
  5. Add 2 Tablespoons Butter or margarine to a deep, large pot.
  6. Melt butter/margarine, then add the onions, carrots and garlic.
  7. Cook until the onions are translucent and the carrots are al dente.
  8. Add the ground beef to the pot.
  9. Using a flat utensil, stir the beef, breaking it up into small pieces as it cooks.
  10. Cook until the beef is no longer pink.
  11. Add 2 heaping tablespoons of "Better Than Bouillon Beef Base" to the meat mixture.
  12. Stir until incorporated. Add salt & pepper to taste.
  13. Roux
  14. In a separate small frying pan melt 3 tablespoons of butter or margarine over medium heat.
  15. Then add ¼ cup of flour to the melted butter.
  16. Whisk the mixture together, cooking and stirring for about 5 minutes until a semi- thick paste forms.
  17. Add the roux to the meat mixture and stir until incorporated.
  18. Add 3 cups of milk and stir until it begins to thicken.
  19. Add the peas to the meat mixture and stir to incorporate.
  20. Remove it from the stove and set it aside.
  21. Mashed Potatoes
  22. Fill a large saucepan with water and add 1 teaspoon of salt.
  23. Peel 4 pounds of yukon gold potatoes and cut them into uniform, 1 inch cubes.
  24. Add the potatoes to the water and bring to a boil.
  25. Cook the potatoes until fork-tender, about 15 to 20 minutes.
  26. Drain the potatoes and return them to the saucepan.
  27. Add 4 tablespoons of butter or margarine to the hot potatoes.
  28. Pour in ½ cup milk.
  29. Using a handheld mixer, whip the potatoes until smooth.
  30. Mix in salt and freshly ground pepper to taste.
  31. Dollop potatoes in large spoonfuls evenly over the top of the meat mixture.
  32. Using a rubber spatula, carefully spread the potatoes over the meat.
  33. Sprinkle the grated cheese over the potatoes.
  34. Place dish in preheated oven and cook until lightly browned, about 20 minutes.
  35. Spoon out and serve.
Recipe by After Orange County at