- ¼ c extra virgin olive oil, divided
- 1 c celery, chopped
- 1 c baby peeled carrots, chopped
- ⅔ c white onion, chopped
- 4 tbsp garlic, minced
- Kosher salt and freshly ground pepper
- 2 c beef stock
- 1 lb ground beef
- 2 tbsp all-purpose flour
- 1 c green peas
- 1½ lb Yukon Gold Whipped Potatoes
- 3 chive sprigs, minced
Preheat oven to 350˚F. Heat 2 tbsp of olive oil in a large 12-inch cast-iron or oven safe skillet over medium high heat. Add the celery, carrots, onions and garlic. Season with salt and pepper to taste and sauté 3-5 minutes to soften.
While veggies sauté, warm stock in a small saucepan over medium heat. Add 2 tbsp of broth to the veggies to deglaze. Transfer vegetable mixture to a bowl and set aside. Wipe out skillet with paper towel.
Heat the remaining 2 tbsp of oil in the same skillet over medium high heat. Distribute the ground beef evenly over the pan for better browning. Season with salt and pepper to taste and break into small pieces as it cooks and browns, about 5 minutes. Turn down the heat to medium low and sprinkle flour over the cooked ground beef. Stir the meat and flour together and cook 1-2 minutes.
Add 1 ½ c hot stock to the floured ground beef, stirring quickly to prevent lumps as the sauce will thicken very fast. Cook another 1-2 minutes and remove from heat. Add the reserved vegetables and peas to the beef mixture and stir to combine.
Stir together the remaining stock and mashed potatoes in a medium bowl. Spoon potatoes over the beef and veggie mixture. Gently spread the potatoes over the surface as evenly as possible. Note – If not using an oven safe skillet, pour mixture into 9x9-inch baking dish before topping with mashed potatoes.
Place skillet on a sheet pan and bake for 25-30 minutes, or until bubbling. Let cool slightly and garnish the top with chives.
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