For the filling
1 lb Ground beef ( I used grass fed beef) cooked and drained of excess fat
1 med/large onion chopped
1 large carrot chopped
1 jar diced tomatoes (14-16 oz) I used home made canned. Drain and set tomato juice aside.
Green ends of a leek or a couple of green onions (was cleaning out the fridge)
2 tsp beef broth concentrate (or cook beef broth down to concentrate) Trader Joe broth packets work great
2 bay leaves or ground bay
1 tsp marjoram
1 tsp thyme
garlic – as much as you like, at least 2 cloves
salt and fresh cracked pepper
For the topping
4 medium potatoes
1/2 cup sour cream or milk as needed
chives or finely chopped leek tips – add enough to give both color and flavor
1/4 or more parmesan
s and fresh cracked p
Boil potatoes until cooked, drain and save the potato starch water. Set water aside. Make mashed potatoes with the topping ingredients.
Brown beef, onion and carrot together in an oven proof 2 quart pan. If you don’t have one, use any frying pan and later pour the filling into an 2 quart oven proof dish or a large pie plate. Drain off any excess fat. Make a slurry with the drained tomato juice and potato starch. Add herbs, garlic and beef concentrate to slurry. Add slurry to the beef mixture and bring to a boil. Add potato water as needed to thicken and make a thick sauce. Top with mashed potatoes. Broil the potatoes until golden brown. Enjoy.
We used local beef, tomatoes from the garden, potatoes from the farm and local leeks for this dish.