Ingredients:

  • 1 lb (454g) Ground Beef (80/20 blend recommended)
  • 1 medium Yellow Onion, diced
  • 2 cloves Garlic, minced
  • 1 cup (115g) Carrots, diced
  • 1 cup (115g) Celery, diced
  • 1 (14.5 oz / 411g) can Diced Tomatoes, undrained
  • 1 (15 oz / 425g) can Creamed Corn
  • 1 cup (240ml) Beef Broth
  • 1 tbsp All-Purpose Flour
  • 1 tsp Dried Thyme
  • 1/2 tsp Dried Rosemary
  • 1/4 tsp Black Pepper
  • 1 tbsp Olive Oil
  • Salt to taste
  • 3 lbs (1.36kg) Russet Potatoes, peeled and quartered
  • 1/2 cup (120ml) Milk (whole milk preferred)
  • 4 tbsp (57g) Unsalted Butter
  • 1/2 cup (57g) Shredded Cheddar Cheese
  • Salt and Pepper to taste

Instructions:

  1. Boil potatoes until tender. Drain and mash with milk, butter, cheese, salt, and pepper. Set aside.
  2. In a large skillet, heat olive oil over medium-high heat. Add ground beef and cook, breaking it up with a spoon, until browned. Drain off any excess grease.
  3. Add onion, carrots, and celery to the skillet and cook until softened, about 5-7 minutes. Add garlic and cook for 1 minute more.
  4. Stir in flour, thyme, and rosemary. Cook for 1 minute. Gradually pour in beef broth, stirring to avoid lumps. Add diced tomatoes (undrained) and creamed corn. Bring to a simmer and cook for 10 minutes, or until slightly thickened. Season with salt and pepper to taste.
  5. Pour the beef mixture into the baking dish. Evenly spread the mashed potato topping over the beef.
  6. Bake in a preheated oven at 375°F (190°C) for 25-30 minutes, or until the topping is golden brown and the casserole is bubbly.
  7. Let the casserole rest for 10 minutes before serving.