Here is my TNT. Family favorite... Sometimes I'll substitute half of the beef with ground pork. Works well with leftover roast beef, pulled pork, or roast pork tenderloin too.
Wonderful, hearty, savory. Even better the next day!
For the potatoes
2 lbs. russet potatoes
1/2 cup milk
2 ounces butter, 1/2 stick
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
For the meat filling
2 tablespoons olive oil
1 cup chopped onion
6 ounces baby peeled carrots, diced
2 cloves garlic, minced
2 lbs. ground beef
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper 2 tablespoons all*purpose flour
6 ounces tomato paste, 1 small can
2 cups chicken broth
1 tablespoon Worcestershire sauce
1 teaspoon rosemary leaves, fresh or dried 1 teaspoon thyme leaves, fresh or dried
3 whole allspice berries, ground
1 cup fresh or frozen corn kernels
1 cup fresh or frozen English peas
1. Peel the potatoes and cut into chunks. Place in a medium stock pot and cover with cold water. Set over high heat, cover and bring to a boil. Once boiling, uncover, decrease the heat to maintain a simmer and cook until tender and easily crushed with tongs, approximately 10 to 15 minutes. Place the milk and butter into stand mixer bowl. Drain the potatoes in a colander and then transfer to the mixer bowl. Using the leaf blade, mash the potatoes and then add the salt and pepper and continue to mash until smooth.
2. Preheat the oven to 400 degrees F.
3. While the potatoes are cooking, prepare the filling. Place the oil into a deep saute pan and set over medium high heat. Once the oil shimmers, add the onion and carrots and saute just until they begin to take on color, approximately 3 to 4 minutes. Add the garlic and stir to combine. Add the beef, salt and pepper and cook until browned and well done. Sprinkle the meat with the flour and toss to coat, continuing to cook for another minute. Add the tomato paste, chicken broth, Worcestershire, rosemary, thyme, and stir to combine. Bring to a boil, reduce the heat to low, cover and simmer slowly until the sauce is thickened slightly.
4. Add the corn and peas to the beef mixture and spread evenly into a large oval casserole or dutch oven. Top with the mashed potatoes, starting around the edges to create a seal to prevent the mixture from bubbling up and smooth with a rubber spatula. Place on a parchment lined half sheet pan on the middle rack of the oven and bake uncovered for 25 minutes or just until the potatoes begin to brown. Remove to a cooling rack for at least 15 minutes before serving
"I must say as to what I have seen of Texas it is the garden spot of the world. The best land and the best prospects for health I ever saw, and I do believe it is a fortune to any man to come here."
Davy Crockett, 1836