Ingredients
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1 1/2 lb baking potatoes, peeled and quartered
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1/2 cup heavy cream
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1/4 cup olive oil
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1 large onion, chopped
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1 clove garlic, minced
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2 large carrots, diced
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8 oz mushrooms, sliced
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1 lb ground beef
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2 tsp fresh oregano, minced
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2 tbsp tomato paste
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2 tbsp flour
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2 cups beef broth
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1 cup fresh green peas
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1/2 cup freshly grated Parmesan cheese
Steps
1
Preheat oven to 375°F. In a large pot of salted water, cook potatoes until soft, about 15 min. Drain thorough and mash. Stir in heavy cream and 2 tbsp olive oil. Season with salt (in moderation) and pepper and set aside, covered.
2
In a large skillet, heat remaining olive oil over medium low heat. Add onion, carrot, mushrooms and garlic and cook 5 min. Raise heat to medium high and add ground beef. Cook, stirring frequently until meat is browned, about 5 min. Add oregano and tomato paste and cook, stirring, 2 min. Sprinkle with flour and cook a further 1 min. Add beef broth and bring to a simmer, stirring to keep gravy smooth. Add peas. Simmer until vegetables are cooked and gravy is thickened, 5-10 min.
3
Transfer contents to a greased baking dish. Top with mashed potatoes and sprinkle with cheese. Bake for ½ hour, or until browned and bubbly.
