Ingredients:
For the Filling:
1 lb beef stew meat, cut into small cubes
Salt and pepper to taste
2 tablespoons all-purpose flour
2 tablespoons vegetable oil
1 large onion, chopped
2 cloves garlic, minced
2 carrots, diced
2 celery stalks, diced
1 cup frozen peas
1/2 cup frozen corn
2 cups beef broth
1 tablespoon Worcestershire sauce
1 teaspoon dried thyme
1 bay leaf
2 tablespoons tomato paste
2 tablespoons cornstarch mixed with 3 tablespoons water (optional, for thickening)
For the Mashed Potato Crust:
4 large russet potatoes, peeled and cubed
1/4 cup unsalted butter
1/2 cup milk or heavy cream
Salt and pepper to taste
1/4 cup grated Parmesan cheese (optional)
Fresh thyme, chopped (optional, for garnish)
Directions:
I. Preheat your oven to 400°F (200°C).
II. Season the beef cubes with salt and pepper, then toss them in flour to coat.
III. In a large pot or Dutch oven, heat the vegetable oil over medium-high heat. Brown the beef on all sides in batches, then remove and set aside.
IV. In the same pot, add the chopped onion, garlic, carrots, and celery. Cook until the vegetables are softened, about 5-7 minutes. Stir in the tomato paste and cook for another 2 minutes.
V. Pour in the beef broth, Worcestershire sauce, thyme, and bay leaf. Stir to combine. Return the browned beef to the pot. Bring the mixture to a simmer, then reduce the heat to low and cook for 45 minutes, or until the beef is tender.
VI. Stir in the frozen peas and corn. If a thicker filling is desired, stir in the cornstarch mixture and simmer until thickened. Remove the bay leaf and transfer the filling to a large baking dish or individual ramekins.
VII. While the filling is cooking, prepare the mashed potatoes. Boil the cubed potatoes in a large pot of salted water until tender, about 15-20 minutes. Drain the potatoes and return them to the pot. Add the butter and milk, and mash until smooth and creamy. Season with salt and pepper to taste.
VIII. Spoon the mashed potatoes over the beef and vegetable filling, spreading them evenly to cover the top. Use a fork to create a decorative pattern, if desired. Sprinkle with grated Parmesan cheese if using.
IX. Bake in the preheated oven for 20-25 minutes, or until the mashed potato crust is golden brown and crispy. Remove from the oven and let it cool slightly before serving. Garnish with fresh thyme if desired.
Prep Time: 25 minutes
Cooking Time: 1 hour 15 minutes
Total Time: 1 hour 40 minutes
Kcal: 550 kcal per serving
Servings: 6
