1.5 pounds ground beef
2 teaspoons thyme (dry is just fine---or 1 tablespoon fresh leaves)
1/4 teaspoon allspice
2 gratings nutmeg
1 teaspoon salt
1/3 teaspoon ground pepper
2 medium yellow onions, peeled and chopped small
5 cloves garlic, peeled and diced
2 large carrots, grated
2.5 tablespoons tomato paste
1 cup stock (vegetable, beef, or chicken)
2 pounds potatoes, peeled and cut in quarters
1/3 cup butter
1 cup cheddar cheese, grated
1/2 teaspoon thyme
salt and pepper
- Heat up a big frying pan over medium high heat and add the meat and seasonings and cook until the meat no longer looks pink. You can break it up a bit as you are cooking it.
- Add the vegetables and cook for 5-7 minutes longer.
- Stir in the tomato paste and stir and cook for a few minutes more.
- Add the stock, reduce the heat, and simmer uncovered for 15-20 minutes.
- In another pot, cover the potatoes with water, plus 1 teaspoon salt and boil until they are tender about 20 minutes. Drain well and put them back into the pot with the butter and 2/3 cup of the cheese, and thyme. Mash until smooth. Add salt and pepper to your taste.
- Spoon the meat mixture into a deep-dish pie pan or a large baking dish. Cover with the potato mixture and sprinkle the remaining 1/3 cup of cheese over the top. Bake for 30 minutes.
- Replace the potatoes with lower carb substitutes like rutabaga, celery root (celeriac), or cauliflower. Cook as you do the potatoes.
- Replace the ground beef with ground pork, lamb, turkey or chicken.
- Herbs-rosemary, sage, or dill. Add to the cooked meat and taste. Add more if needed.
- Spices: instead of allspice and nutmeg try 1 tablespoon of one of these seasonings: curry powder, Southwest seasoning, Moroccan seasoning.