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About the Dish

1 pound Yukon Gold Potatoes
2 cloves Garlic
3/4 teaspoon PeachDish Salt
8 ounces Ground Beef
2 pats Butter
1 each Yellow 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 graduating first in his class in 1999 from the Culinary Institute of America, Seth Freedman has cooked with top chefs in New York City and later with the Four Seasons, and Star Provisions at Bacchanalia in Atlanta. Freedman has been serving as PeachDish’s culinary director since 2014, developing Southern-inspired recipes each week using local ingredients. Seth was honored as a Georgia Grown Executive Chef in 2016.


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!