Ingredients:
Smashed potato topping
- 3 pounds Yukon gold Idaho® potatoes
- 2 cups heavy cream
- 1 cup milk
- ½ cup butter, room temperature
- Salt and pepper to taste
Beef & vegetable gravy filling
- 2 pounds beef stew meat or hamburger
- 2 tablespoons olive oil
- Salt and pepper to taste
- 4-5 sprigs fresh thyme (I used lemon thyme)
- 1 medium onion, diced
- 2 cups green beans
- 3 carrots, peeled and sliced
- 2 ribs of celery, diced
- 2 tablespoons butter
- ⅓ cup flour
- 3 cups beef stock or broth (chicken works great as well)
Directions:
- Cover Idaho® potatoes with water in a large pot. Bring to a boil over high heat until fork tender, roughly 30-35 minutes.
- Drain the hot potatoes, then add cream, milk, butter, and seasoning. Smash the potatoes until creamy but leave some lumps for texture. Set aside.
- In a large pot, brown the meat over medium-high heat in olive oil and seasonings until golden brown, roughly 6-8 minutes.
- Add veggies and butter, then season well once more. Sprinkle the flour over top and cook until the flour disappears.
- Add the beef or chicken stock and bring to a simmer, stirring continually until it thickens.
- Pour the beef mixture into a 9x13 glass baking dish and gently top with the smashed potatoes.
- Bake at 350˚F for 45-60 minutes, then top with chopped chives and enjoy!