- Cooking Time:
- Servings: 8
- Preparation Time:
- 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
- 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.
NotesI 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!
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