Ingredients Jump to Instructions ↓

  1. Mashed Potatoes

  2. 3 lbs 1362g / 48oz Yukon gold potatoes - peeled, quartered

  3. 1 tablespoon 15ml Salt

  4. 1 cup 237ml Milk - warm

  5. 1/2 Butter - room temperature

  6. Filling

  7. 1 tablespoon 15ml Vegetable oil

  8. 2 lbs 908g / 32oz Boneless beef brisket or chuck steak - cubed

  9. 2 Garlic cloves - chopped

  10. 1 cup 62g / 2 1/5oz Chopped onion

  11. 2 Bay leaves

  12. Salt - to taste

  13. Freshly-ground black pepper - to taste

  14. 2 tablespoons 30ml Flour

  15. 2 cups 474ml Canned low sodium beef broth

  16. 1 Chopped tomatoes - (8 oz)

  17. Celery, carrot, 1/2 onion - tied together with

  18. String

  19. 2 cups 474ml Frozen sweet peas - thawed

  20. 2 cups 220g / 7.8oz Frozen diced carrots - thawed

  21. 1 cup 62g / 2 1/5oz Pearl onions - blanched

  22. 3 tablespoons 45ml Chopped parsley

Instructions Jump to Ingredients ↑

  1. Mashed Potatoes: Place the cut potatoes in a large stockpot, cover with cold water and add salt. Bring to a boil, then simmer until the potatoes are fork tender, about 20 to 30 minutes. Drain well in a colander. While the potatoes are still warm, press them through a potato ricer or food mill and into a mixing bowl. Whip in the warm milk and softened butter until incorporated and the potatoes are fluffy. Cover and keep warm.

  2. Filling: In a 2-quart saucepan over medium heat, add the oil then braise the beef with the garlic, onion, and bay leaves. Season with salt and pepper. When the meat is browned and the onion is tender, dust with flour. Cook for 3 to 4 minutes, stirring often. Pour in the beef broth and cook for 2 minutes until the mixture begins to thicken. Add the canned tomatoes and the whole vegetables tied together. Simmer for 5 minutes to infuse the flavors, then remove the vegetable bundle. Add the peas, carrots, pearl onions, and parsley. Taste and adjust seasoning as needed.

  3. Transfer the meat mixture to a 9- by 13-inch casserole dish. Spread the mashed potatoes evenly on top of the casserole. Dot with butter if desired. Bake in a preheated 350 degree oven until the potatoes are golden, about 30 minutes.

  4. This recipe yields 8 servings.


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