Description
A comforting and hearty dish featuring tender beef and vegetables in a rich gravy, topped with a fluffy mashed potato crust.
Ingredients
Scale
For the Crust:
- 1.5 lbs stewing beef, cubed
- 1 large onion, chopped
- 2 carrots, sliced
- 2 cloves garlic, minced
- 3 cups beef broth
- 2 tbsp tomato paste
- 1 tbsp Worcestershire sauce
- 1 tsp dried thyme
- 1 cup frozen peas
- 4 large potatoes, peeled and cubed
- 1/4 cup milk
- 2 tbsp butter
- Salt and pepper to taste
Instructions
1. Prepare the Crust:
- Preheat oven to 375°F (190°C). In a large oven-proof pot, brown the beef cubes over medium-high heat. Remove and set aside.
- In the same pot, sauté the onion and carrots until softened. Add the garlic and cook for another minute. Stir in the tomato paste.
- Return the beef to the pot. Add the beef broth, Worcestershire sauce, thyme, salt, and pepper. Bring to a simmer, then cover and transfer to the preheated oven. Cook for 1.5 hours.
- Meanwhile, boil the potatoes until tender. Drain and mash with milk, butter, and salt until smooth.
- Remove the stew from the oven. Stir in the frozen peas. Spread the mashed potatoes evenly over the top of the stew. Return to the oven, uncovered, for 20-25 minutes or until the topping is golden.
Notes
You can customize the seasonings to taste.