Ingredients
Scale
- 1/4 cup unsalted butter
- 1 pound lean ground beef
- 1 cup chopped yellow onions
- 2 carrots (, chopped)
- 1 1/2 teaspoons salt
- 1 teaspoon ground black pepper
- 1/2 teaspoon smoked paprika
- 1 teaspoon dried thyme
- 4 ounces button mushrooms (, wiped clean and sliced)
- 1 bay leaf
- 2 tablespoons flour
- 1 tablespoon tomato paste
- 1 1/4 cups beef stock
- 1 tablespoon Worcestershire sauce
- 1 pound potatoes
- 1/8 teaspoon ground nutmeg
- 1/2 cup heavy cream
- 1/3 cup red wine {optional}
- 1/2 cup cheddar cheese (, grated)
Instructions
- Grease a 9×13 disposable pan and set aside.In a large pan over medium-high heat, melt 2 tablespoons of the butter. Add the beef and cook until browned. Add the onions, carrots, 3/4 teaspoon salt, 1/2 teaspoon of the pepper, smoked paprika, and thyme and cook for 4 minutes, stirring frequently.
- Add the mushrooms and bay leaf, and cook for 4 more minutes, or until liquid is almost absorbed. Add the tomato paste and cook an additional 2 minutes, stirring constantly. Add the flour and cook for 1 minute. Slowly add in the stock, Worcestershire sauce, and red wine {if using} and bring to a boil. Reduce the heat to medium-low, cover, and simmer for 25 minutes, or until thickened.
- Remove bay leaf.While meat mixture is cooking, boil the potatoes in salted water, making sure the water covers the potatoes by an inch, until tender {about 10 minutes}. Drain and return to the pot. Reduce heat to low, mash the potatoes and then add the remaining 2 tablespoons of butter, 3/4 teaspoon of salt, 1/2 teaspoon of pepper, and nutmeg, and mash to combine.
- Add the cream and mix well. Remove from the heat.
- Spoon meat mixture into the prepared dish and top with the mashed potatoes, smoothing the top. Sprinkle the cheese over the top, cover and freeze.
- To cook after freezing, bake at 400F until browned and bubbly on top, about 30 minutes.