Serves: 6-8 | Prep Time: 15 mins | Cook Time: 35 mins
| Quantity | Ingredient |
|---|---|
| 3 | Potatoes, large |
| 4 tbsp | Butter |
| 5 | Carrots |
| 1 | Onion, chopped |
| 1 heaping spoonful | Garlic, minced |
| 1 lb | Ground Beef |
| 1 tsp | Thyme, dried |
| 1 tsp | Rosemary, dried |
| 1/2 tsp | Sage, rubbed |
| 1/2 tsp | Black pepper |
| 1/2 tsp | Salt |
| 2 tbsp | Flour |
| 1 tbsp | Ketchup |
| 1 cup | Beef broth |
| 1/4 cup | Red cooking wine |
| 1/2 cup | Cheddar cheese, grated |
- Boil potatoes and carrots, separately. When soft enough to pierce with a fork, drain. Set aside carrots. Mash potatoes, combine 3 tbsp butter. Salt and pepper to taste.
- Pre-heat oven to 365 degrees.
- Simmer cooking wine mixed with half of beef broth on medium heat, reduce by half, about 5 minutes. Melt 1 tbsp butter into reduction.
- Brown the ground beef in skillet on medium-high heat with onion and garlic.
- Add thyme, rosemary, sage, pepper, and salt.
- Stir flour into ground beef until combined.
- Add ketchup, broth/wine/butter reduction, and remaining broth into ground beef and stir until combined. Simmer for 5 minutes.
- Add carrots in mixture and combine.
- Pour mixture into casserole dish, top with mashed potatoes and cheddar cheese.
- Bake for 15-20 minutes or until cheese is starting to brown at edges
- Serve and add (seasoning) salt and pepper to taste
