Ingredients
Units
Scale
- 2 pounds yukon gold potatoes, quartered
- 6 tablespoons unsalted butter
- 4-6 oz gorgonzola, crumbled
- 1/2 cup milk or cream
- 1 Tbsp olive oil
- 1 large onion, chopped
- 2 cloves garlic, diced
- 3 large carrot, peeled and chopped
- 1 pound ground beef
- 1 Tbsp tomato paste
- 1 Tbsp worcestershire sauce
- 1 tsp rosemary
- 1 cup beef or chicken stock
- 1 cup frozen peas
- salt to taste
Instructions
- Bring a large pot of water to boil, and add the potatoes. Cook until fork-tender. Drain and rinse with cold water, then add the butter, gorgonzola, and cream. Blend until smooth, add salt to taste.
- While the potatoes are cooking, heat the olive oil in a large cast-iron skillet over medium-low heat.
- When hot, add the onion and garlic, and cook for about 3 minutes.
- Next, add the carrots and beef. Cook until the beef is fully browned.
- Add the tomato paste, rosemary, and worcestershire sauce and stir to combine.
- Add the stock, and simmer for about 10 minutes, or until the juices have thickened.
- Add the frozen peas and 1 tsp salt, stir to combine.
- Spread the prepared mashed potatoes over the beef and vegetable mixture, making an uneven surface on top. Cook at 375 F until golden, about 30 minutes.