The results are well worth the extra time. Make sure everyone had a latish lunch or snack if you decide to start this around dinner time. It freezes well in case you have leftovers.

Preparation Time: 70 minutes
Total Time: 95 – 100 minutes

Potato Topping

Ingredients

6 medium red or Yukon gold potatoes, peeled
1/4 c (60 ml) skim milk
1 to 2 (15 – 30 ml) tbsp butter
Pinch of freshly grated nutmeg
Salt and pepper

Method

Fill pot with cold water. Peel potatoes and cut into 1/8ths. Place in the pot. Boil until they are soft, about 20 minutes.
Add butter and put the lid back on for a minute or two while butter melts. Once melted, add milk, salt, pepper and pinch of nutmeg. Stir with wooden spoon. Add more milk, a tablespoon at a time if you like them fluffier. Adjust seasoning. Cover and set aside.

Meat Filling

Ingredients

1 tbsp (15 ml) butter
2 lb. (908 g) ground beef
2 small onions, finely chopped
2 cloves of garlic, chopped
2 stalks of celery, finely diced
2 carrots, finely diced
1 tsp (5 ml) dried or 2 tsp (10 ml) fresh chopped thyme
1 tsp (5 ml) dried oregano
Pinch of ground cloves
1 cup (250 ml) beef gravy, low salt
1/2 c (125 ml) beef stock, red wine or water
1 tbsp (15 ml) Worcestershire sauce
1 tbsp (15 ml) regular or Dijon mustard
Coarse salt and fresh cracked/ground black pepper

Method

Put butter into a large deep skillet over medium heat. Add onions and saute until softened.
Add garlic and continue to saute for 3 minutes
Add meat, breaking it apart and stirring until meat is browned. Pour mixture into colander to drain fat. Put mixture back in skillet.
Preheat oven to 375°F
Add carrots, celery, thyme, oregano, and Cloves. Increase heat to medium high and cook until carrots start to soften. Pour liquid and beef gravy into the pan, then add Worcestershire sauce and mustard. Bring to a boil, then reduce to low. Simmer covered until the meat is tender and the liquid is absorbed, about 20 minutes. Adjust seasoning.
Place meat mixture in rectangular baking dish, about 7 1/2 x 11 1/2 x 3″ deep or 9 x 13″. spread potatoes over top, sealing to edges if possible. Bake until top is golden and meat filling is bubbling, 25 – 30 minutes.

Method

Put butter into a large deep skillet over medium heat. Add onions and saute until softened. Add garlic and continue to saute for 3 minutes.
Add meat, breaking it apart and stirring until meat is browned. Pour mixture into colander to drain fat. Put mixture back in skillet.
Preheat oven to 375°F.
Add carrots, celery, thyme, oregano, and Cloves. Increase heat to medium high and cook until carrots start to soften. Pour liquid and beef gravy into the pan, then add Worcestershire sauce and mustard. Bring to a boil, then reduce to low. Simmer covered until the meat is tender and the liquid is absorbed, about 20 minutes. Adjust seasoning.
Place meat mixture in rectangular baking dish, about 7 1/2 x 11 1/2 x 3″ deep or 9 x 13″. spread potatoes over top, sealing to edges if possible. Bake until top is golden and meat filling is bubbling, 25-30 minutes.

Equipment

Large pot
Potato masher or hand blender
Large, deep skillet with cover
fine grater or microplane
Colander
7 1/2 x 11 1/2 x 3″ deep or 9 x 13″ baking dish

Adapted from Christine Cushing’s recipe on food network.