• Cooking Time:
  • Servings: 8
  • Preparation Time:


I found this recipe in the back of Diane Mott Davidson's latest book, SWEET REVENGE. Great book about a lady caterer/sleuth. She includes all the recipes she uses in her story at the back of the book. I've tried this one and one for Gingerbread. Both delicious! Enjoy!


  • 2 lbs ground beef
  • 2 Cups chopped onions
  • 2 Cups chopped celery
  • 2 Tbsp olive oil
  • 1/4 Cup plus 1 tbsp all-purpose flour
  • 2 Cups chicken stock
  • 2 tsp dried thyme, crumbled
  • 1/2 tsp dried rosemary, crumbled
  • 1 tsp sea or kosher salt, or to taste
  • 1/2 tsp freshly grated black pepper, or to taste
  • 1 Cup frozen baby peas
  • 1 Cup frozen baby corn
  • 4 1/2 lbs russet potatoes
  • 1 1/2 cups half-and-half
  • 1 Cup grated Gruyere cheese
  • 1/2 Cup freshly grated Parmesan cheese
  • additional sea salt, to taste
  • additional freshly ground black pepper
  • 2 oz unsalted butter (1/2 stick), cut into bits
  • paprika


  • In a very large saute pan, saute the ground beef, onions, and celery in the oil over medium heat until the beef is browned and the vegetables are limp.
  • Add the flour and stir for 2 to 3 minutes, until the mixture begins to bubble.
  • Slowly add the chicken stock.
  • Stir until completely combined, then stir in the thyme, rosemary, and salt and pepper.
  • Cook and stir until the mixture is bubbling and thickened.
  • Stir in the peas and corn and set aside.
  • Bring a large quantity of salted water to boiling.
  • Peel the potatoes and drop them into the water.
  • Cook for about 40 to 45 minutes.
  • In a small saucepan, heat the half-and-half until it is steaming, but not boiling.
  • Preheat the oven to 350*F.
  • Butter two 9-inch deep-dish pie plates.
  • Grease or line a baking sheet.
  • Remove the potatoes from the heat, drain, and place them in the large bowl of an electric mixer.
  • Begin to beat the potatoes on low speed, slowly adding the hot half-and-half, the cheeses, and the additional salt and pepper.
  • Place half the beef mixture in each of the prepared pie plates.
  • Place half the potato mixture on top of the beef.
  • Scatter half the butter bits on top of each potato mixture.
  • Sprinkle generously with paprika.
  • Place the pies on the baking sheet and place them in the oven.
  • Bake for about 45 minutes, or until the potatoes are browned and the pies are completely heated through.
  • This goes well with a fruit salad.

Categories: Beef  Casserole  Main Dish 
© 2006-2017 BakeSpace, Inc. All Rights Reserved