Ingredients:

  • 5 lbs Ground Beef (85/15 suggested)
  • 1 large Yellow Onion, diced
  • 2 medium Carrots, peeled and diced
  • 2 Celery stalks, diced
  • 3 cloves Garlic, minced
  • 2 tbsp Tomato Paste
  • 5 cups Beef Broth (low sodium)
  • 2 tsp Worcestershire Sauce
  • 1 tsp Dried Thyme
  • 1 tbsp All-Purpose Flour
  • 1 cup Frozen Peas
  • Salt and Black Pepper to taste
  • 1 tbsp Olive Oil or Vegetable Oil
  • 1 cup dry Instant Mashed Potatoes mix
  • 1 cup Hot Milk (whole or 2%)
  • 2 tbsp Unsalted Butter

Instructions:

  1. Dice onions, carrots, and celery into small, even pieces. Mince the garlic. Measure out all liquids and seasonings.
  2. Heat oil in a large skillet over medium-high heat. Add the ground beef and break it up. Cook until fully browned, then drain off excess fat.
  3. Reduce heat to medium. Add diced onion, carrots, and celery to the beef. Sauté until the vegetables begin to soften (about 5-7 minutes). Stir in minced garlic and tomato paste; cook for 1 minute until fragrant.
  4. Sprinkle the flour over the mixture and stir well for 1 minute to cook out the raw flour taste.
  5. Slowly pour in the beef broth, stirring constantly to avoid lumps. Stir in Worcestershire sauce and dried thyme. Bring to a simmer.
  6. Reduce heat to low, cover (if using a lid), and let the mixture gently bubble for 10-12 minutes, allowing the flavours to meld and the sauce to thicken slightly. Season generously with salt and pepper.
  7. Stir in the frozen peas during the last 2 minutes of simmering. Remove from heat.
  8. While the beef simmers, prepare the instant mashed potatoes according to package directions, using the hot milk and butter for the richest flavour. Keep the mash soft.
  9. Ladle generous portions of the rich beef mixture into serving bowls. Dollop or pipe the mashed potatoes directly over the top of the beef filling. Serve immediately.