Two potato topping
1½ – 1 2/3 pounds sweet potatoes, peeled and cut into ½-inch cubes*
1½ – 1 2/3 pounds red potatoes, peeled and cut into ½-inch cubes
½ – ¾ cup whole milk
4 – 6 tablespoons unsalted butter, melted
1 extra large egg
¼ teaspoon ground black pepper
¼ teaspoon salt
Meat and vegetable filling
3 tablespoons vegetable oil
1 ½ cups finely chopped onion
1 cup finely diced celery
3 very large garlic cloves, finely minced
2 pounds lean ground beef (ground round or ground sirloin)
¾ teaspoon salt
½ teaspoon ground black pepper
3 tablespoons all-purpose flour
2 tablespoons tomato paste
2 ½ teaspoons Worcestershire sauce
1 1/3 to 1 2/3 cups reduced sodium beef broth
1 ¼ teaspoon dried thyme leaves
3/4 teaspoon dried rosemary leaves, crushed
1/8 teaspoon nutmeg
3 heaping cups frozen peas and carrots, thawed
Grease or spray a 9×13-inch glass or ceramic baking dish. Set aside.
Place both potato cubes in a large saucepan (3 to 5 quart) and cover with cold water. Bring to a boil over high heat, then reduce heat to simmer and cook until potatoes are just tender, about 10-15 minutes. Drain potatoes and return to pan. Heat milk in microwave until warm, about 30 seconds. Mash the potatoes and add in heated milk, melted butter, egg, salt and pepper. Set aside.
While potatoes cook, preheat oven to 400°F and prepare filling. Add oil to a very large skillet over medium-high heat. Add onions and celery, stirring often, and cook about 4 minutes until starting to soften. Add garlic, ground beef, salt and pepper and continue cooking until beef is cooked thoroughly, about 3-5 minutes. Sprinkle flour over meat mixture and stir lightly to combine and cook another minute. Add tomato paste, Worcestershire sauce, beef broth, thyme, rosemary and nutmeg and stir lightly. Bring mixture to a boil, then reduce heat to low, cover and simmer about 10 minutes until the sauce is thickened slightly.
Once it’s thickened, stir in thawed peas and carrots. Spread entire mixture into greased baking dish. Top with two-potato mixture, spreading it evenly and sealing edges along dish tightly with potatoes. Place dish on foil-lined baking rack and bake for 25-30 minutes, just until potatoes are browned slightly. Cool on wire rack at least 10 minutes before serving. Makes about 8 to 12 servings.
*You want 3 cups cubes of each sweet & white potatoes.
Recipe by culinary dietitian & nutritionist Kim Galeaz, RDN CD