This makes two 9 x 13 inch pies so be prepared feed a crowd or get ready to be eating lots of leftovers. I usually make one and freeze the other for when I’m feeling lazy. In this case, my friends just had a baby so I sent a few portioned pies over to them.
- 4 lbs baking potatoes, peeled and chopped – I like to use Russet
- 6 Tbsp butter
- 1/2 cup milk or cream
- Salt and pepper to taste
- Few fresh grates of nutmeg
- 1 cup grated Parmesan cheese, optional
- 2 Tbsp olive oil
- 3 lbs ground beef, lamb, pork or a mixture of all three
- 2 tsp dried oregano
- 2 onions, finely chopped
- 5 cloves garlic, minced
- 2 cups diced carrots
- 3 cups mixture of peas and corn (can use frozen)
- 2 Tbsp Worchestire sauce (remove and use Tamari if GF)
- 2 Tbsp soy sauce (remove and use Tamari if GF)
- 1 cup beef broth
- 2 Tbsp cornstarch
Butter two 9 x 13 inch casserole dishes and set aside.
In a large wide bottomed pot, heat the olive oil over medium high heat and brown the ground meat. Add the oregano, onions, garlic and carrots. Cook until the carrots are softened. Add the peas, corn, Worchestire sauce, soy sauce, broth and cornstarch and stir through and bring to a gentle simmer. Adjust for salt and pepper. Divide the filling between the two prepared dishes.
In the meantime, place the potatoes in a large pot and cover with water. Bring to a boil and simmer for 35 minutes until very soft. Drain and return the potato to the pot. Add the butter, milk, salt and pepper and the cheese, if using to the hot potatoes and mash to combine. Top each casserole with the mash and spread evenly. Using the tines of a fork, create ridges or a decorative pattern.
The pie is ready to bake at this point. Bake in a 375°F oven for 30-35 minutes until the potatoes are browned. To encourage a bit of browning, crank the broiler but keep an eye on it as it will go from golden to charred in seconds. If you’re not planning on eating the pie right away, cool to room termperature, wrap well and freeze.