A delicious and hearty dish that personifies comfort food.
5 large russet or 1 10-lb. bag of Yukon Gold potatoes, peeled
2 tbsp. unsalted butter, or to taste
2-3 cups 2% milk
3 lbs. ground beef or ground turkey
1 medium onion, diced
1 tbsp. olive oil
1 8-oz. pkg. of button mushrooms, sliced
2 stalks celery, sliced
2 medium carrots or 1 large carrot, diced
1 cup frozen peas
1/3 cup fresh parsley, chopped
1/8 - 1/4 tsp. nutmeg (to taste)
1/4 tsp. dried or 1 tsp. fresh thyme (optional)
2 tbsp. Worcestershire Sauce
1 tbsp. tomato paste
4 cups water (2 pkts of Brown Gravy mix & 1/3 cup of bulk Brown Gravy mix)
1. Place potatoes in cold, salted water. Bring to a boil. Reduce heat to medium and cook 15 minutes or until just tender. Drain potatoes & mash with a potato masher or pass through a ricer (my preferred method). Stir in butter and enough milk (approx. 2 cups) to the potatoes to get it to the consistency that you like. Season with salt & pepper. I like to add more milk up front, as the potatoes will soak up all the excess moisture as they sit and will stay super creamy. Using an electric hand beater, beat the potatoes on medium for about 10-15 seconds to get out most of the lumps - DO NOT overbeat, or your mash potatoes will get gummy. Set aside.
2. Heat 1 tbsp. of olive oil in a deep saute pan. Add onion & cook about 5 minutes until they are softened and begin to brown. Add ground beef or turkey and cook for several minutes until meat starts to brown. Add mushrooms and cook until meat is cooked through & mushrooms are softened.
3. Add carrots & celery to the meat mixture and sweat for about 5 minutes. Add peas and cook 1-2 minutes. Stir in parsley, nutmeg, thyme, tomato paste and Worcestershire Sauce. Bring mixture to a boil.
4. Add in gravy mix, bring back up to a boil, and cook for about 5-7 minutes until sauce is thickened.
5. Preheat oven to 400F. Pour meat mixture into a large casserole dish or in individual baking dishes or tins. Top with mashed potatoes. Using a fork, make streaks across the top of the mashed potatoes. You can also put the mashed potatoes into a pastry bag with a large star tip and pipe on top (this makes for a nicer presentation).
6. Bake 30-40 minutes until golden. Let rest 5-10 minutes before serving.