10 to 12 servings
YouTube instructional video is at the bottom
What you’ll need
2 pounds ground beef
All-purpose flour
Unsalted butter
8 ounces mild cheddar cheese
Whole milk
Better than bouillon beef base
12 ounces frozen green peas
6 ounces frozen diced carrots
4 russet potatoes
Seasonings
1 yellow onion
3 ribs Celery
1 Green bell pepper
3 cloves garlic
Parsley
Salt
Tony Chachere’s creole seasoning
Chef Paul Prudhomme’s Poultry magic
Onion powder
Garlic powder
Tools you’ll need
13×9 inch glass or metal pan
Cheese grater
Preparation of ingredients
Step 1-Chop 1 yellow onion, 3 ribs celery, 1 green bell pepper, 3 cloves garlic, and a small amount of parsley.
Step 2- Grate 8 ounces of mild cheddar cheese. Place in fridge until ready to cook.
Preparing and baking potatoes
Preheat oven to 400 degrees
Step 3- Rinse 4 russet potatoes with cold water. Place into baking pan lined with Aluminum foil. Add 1/4 teaspoon oil on to each potato. Rub oil on to each potato using your hands.
Step 4- Place into a preheated 400-degree oven for 1 hour and 20 minutes. Remove potatoes out of oven and let cool.
Making the filling
Preheat fire to medium high heat.
Sauteing the ground beef and preparing the beef base.
Step 5- Add ground beef into a large saucepan. Let sauté for 10 minutes while stirring every 2 minutes.
Step 6- Add ground beef into a mesh strainer with a bowl underneath it to catch the drippings. You will need 3 tablespoons of the meat drippings to make the roux.
Step 7- Add 1 1/2 cups hot water and 1 teaspoon of better than Bouillon beef base into a small bowl. Stir until beef base has dissolved into the water.
Making the roux
Preheat fire to medium high heat.
Step 8- Add 3 tablespoons meat drippings into a large saucepan. Let sit for 1 minute. Add 3 tablespoons all-purpose flour. Stir continuously for 7 minutes or until mixture reaches a brown color.
Step 9- Add 1 cup chopped yellow onion, 2/3 cup chopped celery, 2/3 cup chopped green bell pepper, and 2 tablespoons chopped garlic. Stir all ingredients together. Let sauté for 10 minutes while stirring every two minutes.
Step 10- Add 1 1/2 cups beef base stock, 1/8 teaspoon salt, 1 teaspoon Tony Chachere’s creole seasoning, 1 teaspoon Chef Paul’s poultry magic, 1 teaspoon onion powder, 1 teaspoon garlic powder 1 tablespoon fresh parsley, and 1 teaspoon dried thyme. Stir all ingredients together. Taste beef base to see if it is at your desired texture if not you can add more seasoning.
Step 11-Add ground beef, 1 cup frozen green peas and 1 cup frozen diced carrots. Stir all ingredients together. Let simmer for 6 minutes. Turn fire off and set aside.
Making the mashed potato topping
Step 12- Cut and oval incision on top of each russet potato. remove outer layer of skin of potato. Remove all of the potato insides using a spoon. Place potato insides into a large bowl.
Step 13- Mash potatoes using a potato masher. Once done you should have 3 1/2 to 4 cups mashed potatoes altogether.
Preheat fire to medium high heat.
Step 14- Add 2/3 cup whole milk, 1/2 teaspoon salt, and 5 tablespoons unsalted butter. Let come to simmer. Add mashed potatoes and stir until mixture is creamy and smooth.
Turn fire off.
Step 15- Add 1 cup shredded mild cheddar cheese. Stir until the cheese melts into the mashed potatoes.
Assembling your casserole
Lightly butter the bottom and sides of your baking pan.
Preheat oven to 350 degrees.
Step 16- Add ground beef mixture into baking pan. Spread around baking pan as evenly as possible.
Step 17- Add Mashed potato mixture on top of ground beef mixture. Spread around as evenly as possible. Sprinkle 1 cup shredded mild cheddar cheese and 2 teaspoons fresh parsley on top of potato mixture.
Step 18- Place into a preheated 350-degree oven for 30 minutes. Remove from oven and let cool for 10 minutes before serving.
YouTube instructional video
