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About the Dish

1 pound Yukon Gold Potatoes
2 cloves Garlic
3/4 teaspoon PeachDish Salt
8 ounces Ground Grass-Fed Beef
2 pats Butter
1 each Onion
3 ounces Carrot
1 tablespoon All Purpose Flour
3/4 cup Spring Peas
2 sprigs Oregano
Per Serving
Calories 527
Total Fat 19 g
Saturated Fat 9 g
Trans Fat 0 g
Polyunsaturated Fat 0 g
Monounsaturated Fat 0 g
Cholesterol 95 mg
Sodium 858 mg
Total Carbohydrates 58 g
Dietary Fiber 8 g
Sugar 11 g
Protein 30 g
Chef Seth Freedman

Since joining the PeachDish team in 2014 as Culinary Director, Seth Freedman has created hundreds of exciting and fun-to-make menus using fresh, seasonal ingredients from around the South. Seth worked with top chefs in New York and in Atlanta, and worked as the Program Director for a farm to school pilot program aimed at developing standards-based, hands-on garden and cooking curriculum for children from kindergarten to fifth grade. Seth also spent several years working as a farmers market chef in Atlanta. During this time, he established and developed connections between the market and local schools, after-school clubs, senior living facilities, and other community organizations. At these community connection posts, he shared his culinary knowledge and expertise, giving hands on cooking instruction as he explained how farmers markets can benefit an individual's health and community. In 2016, Chef Seth was named a Georgia Grown Executive Chef for his commitment to locally grown food. Seth loves cooking and teaching. This is as obvious when he reminisces on his former role at farmers markets as it is when he discusses his role at PeachDish. He believes that the objectives for both positions are not so different; both as Market Chef and as PeachDish Culinary Director, Seth helps people approach the idea of cooking for themselves, and gives them the tools to do so in a way that improves their health and supports Georgia’s local farming community. PAST WORK: Oceana, NYC, New York; March, NYC, New York; Tabla, NYC, New York; Four Seasons, Atlanta, GA; Star Provisions, Atlanta, GA; Bacchanalia, Atlanta, GA; Seeds of Nutrition, Atlanta, GA; Community Farmers Markets, East Atlanta Village, Atlanta GA.


Heat oven to 425° F. Prepare your mise en place: 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. Pick through peas and remove any misshapen or discolored pieces
In a medium saucepan, place potatoes, crushed garlic clove and 1/4 teaspoon PeachDish salt. Add just enough water to cover the potatoes, and place over high heat. When the water comes to a boil reduce heat to low, cover and simmer 10-12 minutes, or until potatoes are fully tender and can be smashed easily with a fork. Strain and SAVE all cooking liquid from the potatoes.
While the potatoes cook, make filling: Heat a large skillet over medium-high heat, and add 1/2 teaspoon cooking oil. When oil is shimmering add ground beef in 1/2-inch pieces, placing them in a single layer with no pieces touching. Cook without stirring or turning 3-4 minutes, or until well-browned on the bottom.
Reduce heat to medium, and stir in 1 pat butter. Add onion, carrot, chopped garlic and 1/2 teaspoon PeachDish Salt. Cook, stirring, until onions are translucent, 4-5 minutes.
Stir in flour. Stir in 1 cup reserved potato cooking liquid. Add peas and oregano. Bring to a simmer, reduce heat to low and cook 3-4 minutes.
While the filling simmers, place strained potatoes and garlic clove in a mixing bowl. Add remaining 1 pat butter, and using a potato masher or the back of a fork, mash thoroughly. If potatoes are too thick, stir in some of the remaining reserved cooking water.
Taste the filling, and adjust seasoning as desired. Transfer into a small, oven-safe dish, and spread into an even layer. Cover with the mashed potatoes, using the back of a spoon to smooth the top into an even layer.
Bake 12-15 minutes, or until gravy has just started to bubble up over the topping. Serve and enjoy!