Ingredients: this is a large casserole dish that can easily serve 6-8 people. Consider cutting ingredients in half if you don’t want to serve this many!

For the Potatoes:

• 6-8 medium sized yukon gold potatoes

• 1 cup heavy cream or whole milk

• 4tbsp melted salted butter

• 1/2 cup fresh shredded parm cheese

• additional salt / pepper to taste

• paprika to top

For the meat:

• 2lbs lean ground beef

• oil to cook

• veggies: fresh veggies are most flavorful but if you are in a pinch a large bag of mixed frozen veggies works great:)

  • 1 large yellow onion

  • 1 cup of finely chopped or shredded carrots

  • 1 cup of finely chopped mushrooms

  • 1 large red pepper

  • 1 cup of finely chopped green beans

  • 4 minced garlic cloves

• 1/2 cup beef broth

• 2tbsp Worcestershire sauce

• 1 can of diced tomatoes

• 1/4 cup of tomato paste

• optional: arrowroot or corn starch to thicken as necessary

• additional salt / pepper to taste

Meal Prep Directions: This a great dish to make completely ahead of time so it’s easy to throw into the oven to heat up but you can also follow the ingredient prep the steps below to make it easy to assemble and cook fresh in the same day.

• Chop veggies: If you are using fresh veggies, finely dice everything and add to a large reusable storage bag until ready to cook – up to 3 days.

• Cook and peel potatoes:

  • Add unpeeled potatoes to a large pot of boiling water and boil until a fork easily pokes through each potato. This could take up to 30 min for this many potatoes!

  • Let potatoes cool on a large baking sheet until they are easy to handle with your hands. Using a fork, gently scrape off this skin, it should easily fall off. Refrigerate cooked and peeled potatoes in a large food storage container until ready to assemble rest of meal – up to 3 days.

• Rest of ingredients will come together when you ready to assemble/cook in next steps.

Meal Assembly Directions: pre-heat oven to 400

• Cook prepped veggies:

  • Heat large cast iron skillet (ideal to be oven safe so it can be a one pot dish:) over medium high heat with avocado oil

  • Add prepped veggies to hot skillet and cook until softened and fragrant, 5-8 minutes. Season generously with salt and pepper and push veggies to side of pan.

• Cook meat:

  • To the same pan, add ground beef and break up until it’s browned and mostly cooked through. It’s ok if some of the veggies start mixing with the uncooked meat, it will all be mixed in eventually!

• Simmer:

  • once meat is all browned, lower heat to a simmer and toss with the veggies until well combined.

  • Add remaining meat ingredients (broth, sauce, tomatoes, paste, salt/pepper as necessary). Stir until very well combined and simmering.

  • Simmer for 8-10 minutes, stirring often until liquid has reduced and thickened slightly. Sprinkle a teaspoon or two of arrowroot or corn starch into the mixture and stir to thicken to your desired texture. Taste and add any additional salt/pepper to your liking.

  • Flatten meat mixture in the skillet (or add to large oven safe dish) and take off heat.

• Mash the prepped potatoes:

  • To a large bowl add your prepped potatoes and mash with a potato masher tool, fork or hand mixer until just broken up but not smooth yet.

  • Add remaining potato ingredients and mix with hand mixer until you reach a desired smooth texture, you can add milk and thin but these should be a thicker potato mixture so they hold their shape while baking. Taste and adjust flavor with more salt/pepper as necessary.

• Assemble: Add finished potatoes on top of your oven safe meat mixture. Gently spread the potato layer to completely cover the meat keeping the layers from mixing together. Top with paprika for a pop of color and flavor. Cover with foil or lid and either set aside to heat up later or if consuming immediately, bake for 15-20 minutes until bubbly and hot. ENJOY!

You can refrigerate leftovers in airtight glass container to reheat in oven or microwave for up to 3 days or freeze portions for up to 3 months!