You may also like
Categories:
russet potatoes garlic sour cream beef stock butter salt bacon olive oil onions salt sugar ground carrots peas garlic tomato paste flour beef stock rosemary black pepper Cheddar cheese parsley
Viewed: 42 - Published at: 4 years agoIngredients
- 4 large russet potatoes peeled and quartered
- 12 cloves garlic peeled
- 1/2 cup sour cream
- 1/4 cup beef stock or more as needed
- 1/4 cup butter, unsalted softened, or half olive oil, half butter
- 1 x salt and black pepper to taste
- 4 slices bacon cut into thin strips
- 1/2 tablespoon olive oil or other vegetable oil
- 1 large onions chopped, or 2 medium
- 1/2 teaspoon salt plus extra 1/2 teaspoon
- 1 teaspoon sugar
- 1 pound beef ground
- 3 medium carrots roughly chopped
- 1 cup peas, frozen thawed
- 4 cloves garlic minced
- 2 tablespoons tomato paste
- 1 tablespoon flour, all-purpose
- 12 ounces beer light or dark, 1 bottle
- 1/2 cup beef stock
- 1 teaspoon rosemary leaves freshly and finely chopped
- 1 x black pepper freshly ground, to taste
- 23 cup cheddar cheese shredded, or swiss
- 3 tablespoons parsley leaves freshly chopped, or as needed
Method
- For the potato topping:
- In a large saucepan, add the potatoes and garlic and cover with cold water.
- Bring to a boil over medium heat and cook, uncovered, until the potatoes are fork-tender, 16 to 18 minutes.
- Drain.
- Transfer the potatoes and garlic to a large bowl with an electric mixer.
- Add the sour cream, 1/4 cup of the broth, butter (or half olive oil, half butter) salt and pepper to taste, and beat on low speed until the potatoes are light and fluffy, about 2 minutes.
- If the mixture seems too dry, add the remaining 1/4 cup broth by once 1 tablespoon.
- Do not overmix.
- Cover and set aside.
- Preheat the oven to 350F (180C).
- Coat a 10-inch round baking dish with cooking spray or grease with butter with brush with oil.
- For the filling:
- Heat a large skillet over medium heat.
- Stir in the bacon and cook, stirring often until browned and almost crisp, about 8 minutes.
- With a slotted spoon, transfer the bacon onto a plate; set aside.
- Add the oil to the drippings in the skillet and put over medium heat.
- Stir in the onions and 1/4 teaspoon of salt, and cook, stirring often, until the onions are very soft and just starting to brown, 9 to 11 minutes.
- Sprinkle the sugar over the top, and cook, stirring several times, until the onions begin to caramelize, 2 to 4 minutes.
- Add the beef and cook, stirring often over medium-high heat, until the beef begins to brown, 6 to 8 minutes.
- Stir in the carrots, peas, and garlic and cook, stirring, until the vegetables begin to soften, 4 to 6 minutes.
- Add the tomato paste and flour and cook, stirring, until well mixed, 2 to 3 minutes.
- Pour in the beer, bring to a boil and boil for 2 to 3 minutes.
- Cook, stirring with a wooden spoon, and scraping up the browned bits from the bottom of the pan, 2 to 3 minutes.
- Stir in the cooked bacon, the broth, rosemary, salt and freshly ground black pepper to taste, and bring to a boil.
- Reduce the heat and simmer, uncovered, until the sauce thickens, 15 to 18 minutes.
- Transfer the meat mixture into the prepared baking dish.
- Spread the potato topping evenly over the beef mixture.
- Bake until the filling is hot and cooked through, the topping is lightly golden and browned and the edges are bubbly, 35 to 38 minutes.
- Remove from the oven and sprinkle with the cheese.
- Return to the oven and bake for another 10 more minutes.
- Remove from the oven and allow to rest for 10 to 15 minutes.
- Sprinkle parsley on top and serve warm.
