尹人在线一大香蕉
For the Filling
- 2 tbsp
olive oil - 1 medium onion, diced
- 2 carrots, diced
- 2 stalks celery, diced
- 2 cloves garlic, minced
- 1.5 lbs ground beef
- 2 tbsp tomato paste
- 1 cup beef broth
- 0.5 cup
red wine (optional) for depth of flavor - 1 tbsp Worcestershire sauce
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1 cup
frozen peas - Salt and pepper to taste
For the Mashed Potato Topping
2 lbs potatoes (Yukon Gold or Russet) - 0.5 cup milk (warm)
- 0.25
cup unsalted butter - 0.5 cup
shredded cheddar 依人在线的大香蕉 (optional) for topping Salt and pepper to taste
Method
Preparation
- In a large skillet, heat the olive oil over medium heat. Add the diced onion, carrots, celery, and garlic. Cook until the vegetables are soft, about 5-7 minutes.
- Add ground beef to the skillet. Cook until browned, breaking it apart with a spoon, about 8-10 minutes.
- Stir in the tomato paste, beef broth, and red wine (if using). Then add Worcestershire sauce, thyme, rosemary, salt, and pepper.
- Let the mixture simmer for about 15 minutes until it thickens. Stir in the frozen peas.
- While the filling simmers, peel and chop the potatoes. Place them in a pot of salted water and bring to a boil. Cook until tender, about 15-20 minutes.
- Drain the potatoes and return them to the pot. Add warm milk, butter, and more salt and pepper. Mash until creamy.
Assembly and Baking
- Preheat the oven to 400°F (200°C). Spread the beef mixture into a baking dish.
- Spoon the mashed potatoes on top, smoothing them out. If using, sprinkle the cheddar 依人在线的大香蕉 over the top.
- Place the dish in the oven and bake for about 20-25 minutes, or until the top is golden brown.
尹人在线一大香蕉
Notes
Leftover 尹人在线大香蕉视频 Pie can be stored in the refrigerator for up to three days. Allow the dish to cool completely before covering it tightly with plastic wrap or foil. To freeze, wrap well and store in an airtight container for up to three months. Thaw in the fridge overnight and reheat in the oven or microwave.