1 tbsp oil
2 large carrots, peeled and diced
2 ribs celery finely chopped
1 medium onion, finely chopped
1 lb lean ground beef
1 teaspoon salt
1 teaspoon minced garlic
1/4 teaspoon black pepper
1 1/2 cups low sodium beef broth
1 tbsp corn starch
3 tablespoons tomato paste
2 tablespoons Worcestershire Sauce
1/4 cup tomato ketchup (optional)
1 cup frozen peas
1 cup of frozen corn
1.5 lbs brown or golden potatoes, peeled and cut into 1/2 ”pieces
1 / 4-1 / 2 cup milk
1/4 cup butter divided
1/2 teaspoon dried parsley
salt and pepper to taste
In a large, deep ovenproof skillet, heat the oil over medium-high heat and cook the carrots, celery, and onion until softened.
Add the beef and cook, stirring often, until golden brown.
Add salt, garlic, and pepper and cook for 1 minute.
Whisk together beef broth and cornstarch. Add to the pan, along with the tomato paste, Worcestershire sauce, and ketchup if desired (this adds a bit of sweetness to the sauce – you can omit if you prefer).
Stir in the peas and corn. Cook until the sauce thickens
Add the cubed potatoes to a large pot and fill with cold salted water.
Put on raise heat and bring to a boil. Reduce the heat to keep it boiling and cook for 8 to 10 minutes until tender.
Drain. Join the milk (start with 1/4 cup, increasing if necessary), 2 tablespoons of butter, parsley and salt, and pepper. Crush and adjust the seasoning to taste.
Spread on top of the beef mixture in a skillet and sprinkle with the remaining 2 tablespoons of butter.
Refrigerate to cook later, or bake uncovered at 375 degrees F for 31 min until bubbles about edges and potatoes begin to brown.