About the Dish

  • Yukon Gold Potatoes

    Yukon Gold Potatoes

  • Garlic

    Garlic

  • PeachDish Salt

    PeachDish Salt

  • Ground Grass-Fed Beef

    Ground Grass-Fed Beef

  • Butter

    Butter

  • Onion

    Onion

  • Carrot

    Carrot

  • All Purpose Flour

    All Purpose Flour

  • Spring Peas

    Spring Peas

  • Oregano

    Oregano

METHOD

1
MISE EN PLACE • Heat oven to 425° F. • Peel potatoes, and cut into 1-inch pieces. • Crush and peel 1 garlic clove; peel and mince the other. • Peel and dice onion. • Finely dice carrot. • Pick and chop oregano leaves.
2
• Place a saucepan over high heat. Add potato, crushed garlic and 1/4 teaspoon PeachDish Salt. Add just enough water to cover potatoes. • When water boils, reduce heat to low. Cover and simmer until potatoes are fully tender, 10-12 minutes. • Strain and reserve all potato cooking liquid. Transfer potato and garlic to a bowl.
3
While potatoes cook, place a large skillet over medium-high heat. Add 1/2 teaspoon cooking oil. When oil is hot, crumble in beef. Cook without disturbing, until well-browned on the bottom, 3-4 minutes.
4
Reduce heat to medium. Stir in 1 pat butter. Add onion, carrot, chopped garlic and 1/2 teaspoon PeachDish Salt. Cook, stirring, until onion is translucent, 4-5 minutes.
5
• Stir in flour. • Stir in 1 cup reserved cooking liquid. Add peas and oregano. • When mixture simmers, reduce heat to low. Cook until thickened, 3-4 minutes.
6
While filling simmers: • To potatoes, add remaining 1 pat butter. • Mash until smooth. Adjust consistency as desired with remaining reserved cooking water.
7
• Taste the filling, and adjust seasoning as desired. Transfer to a small baking dish, and spread in an even layer. (If your skillet is ovenproof, you may leave filling in the pan.) • Top with potatoes, smoothing into an even layer.
8
Bake until gravy has just started to bubble up over the topping, 12-15 minutes. Serve and enjoy!

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