Steps: |
| -Preheat the oven to 375 degrees. |
| -Cover the potatoes with cold water in a medium saucepan, and bring to a boil; immediately turn down the heat to medium-low. |
| -Cook the potatoes until you can just pierce them with a knife (do not overcook). Strain the potatoes and return them to the pot on low heat. |
| -Stir occasionally to dry out the potatoes (approximately 4 minutes). |
| -Once the potatoes are dry mash with the milk, butter and cheddar; season to taste. |
| -Heat a deep sided saute pan to medium-high and add the ground meat (breaking it up as you place it in the pan). Stir constantly to brown evenly. |
| -Strain off the beef, wipe out the pan and return it to the heat. Heat the pan to medium and add the butter. |
| -Saute the onions until translucent, and then add the carrots and parsnips. |
| -Saute the vegetables for two minutes and then add the flour; cook for two minutes. |
| -Whisk in the beef stock, tomato paste, worcestershire and thyme. |
| -Empty the sauce into a casserole dish (or leave in the oven proof saute pan). Mix the sauce with the beef and the peas. |
| -Top with an even layer of the potato puree and cover the beef completely. |
| -Bake at 375 for 30 minutes. The potatoes will have a nice golden crust on top. |
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