1860 Cal (4x 465)

Filling:

1 Tbsp. butter
1/2 onion, finely chopped
1 large carrot or 12 baby carrots, finely sliced
1 lb. ground beef
2 Tbsp. flour (3 Tbsp. if using 80/20 beef)
1 Tbsp. ketchup
2 Tbsp. heavy cream
3/8 cup chicken broth
3/8 cup beer (pretty much anything but an IPA)
1 Tbsp. soy sauce or Worcestershire sauce (or both)
1 tsp. thyme
1/2 cup frozen peas and/or corn

  • Saute onion and carrot in butter until tender, 5-8 min.
  • Add beef, season with salt and pepper, and cook until browned, about 6 min.
  • Add flour and ketchup, and cook about 1 min.
  • Add cream and cook about 1 min.
  • Add broth, beer, soy sauce, and thyme. Simmer until thickened but still saucy, about 5 min.
  • Remove from heat, add peas/corn, season with salt and pepper, and add to baking dish.

Topping:

1½-2 lb. potatoes
1½ Tbsp. butter
¼ cup heavy cream

  • Cut potatoes into chunks and boil until tender, about 15 minutes.
  • Drain and mash with butter and cream.
  • Spread potatoes over filling, smooth top and then make ridges with a fork.
  • Bake at 375F (190C) for 15 min., until bubbling.
  • Broil (high) for 3-5 min., until peaks are browned.
  • Remove from oven and rest for 10 min. before serving.

Source: Cook’s Illustrated