Nutrition ProfileCalories: 755.3, Total Fat: 49.8g, Cholesterol: 171.6mg, Sodium: 1,092.1mg, Potassium: 1,473.2mg, Total Carbohydrate: 40.2g, Protein: 36.3g
- Peel and slice potatoes, then put them in a pot and fill with cold water until the potatoes are covered by an inch of water. Bring to boil then simmer for about 10-12 minutes, until the potatoes are easily pierced with a fork.
- Drain and return the potatoes to the pot. Add 1/2 teaspoon salt, 1 teaspoon black pepper, and the remaining 2 tablespoons butter. Then mash the potatoes and stir in the 1/2 cup cream until they look nice and creamy. Adjust the amount of cream as needed. Cover and set aside. If you’re up to it, you can be cooking those potatoes as you’re making your beef mixture, since they take about the same amount of time to cook.
- On medium heat, brown the ground meat until most of the pink is gone. Drain and set aside the rendered fat, then set aside the cooked meat.
- Return 2 tablespoons of the rendered fat to the pan, as well as 1 tablespoon butter, and warm it on medium heat.
- Add the onion, celery root (or parsnip), and carrot, and sauté until softened, about 8 minutes.
- Add the tomato paste and garlic, sautéing for another 2 minutes.
- Add the chicken broth, herbs, Worcestershire sauce, 1/2 teaspoon salt, and 1 teaspoon black pepper. Simmer for 3 minutes, until the sauce thickens slightly.
- Remove the pan from heat and stir in the ground beef and frozen peas. This is also a good time to start preheating your oven to 450 degrees.
- Spread the meat mixture evenly into an 8 x 8 baking dish.
- Add the mashed potatoes onto the meat mixture (add small portions at a time), then spread everything out with a spatula to make it look good.
- Bake in the middle rack on 450 F for 30 minutes, or until the potatoes look nice and browned.
- Let the dish rest for five minutes before tearing into it.
Learn how we use a natural process to produce natural beef.