Love these fries with garlic and parmesan. Take this as a warning: you’ll want them every day!
| Prep Time: | 30 mins |
| Cook Time: | 20 mins |
| Total Time: | 50 mins |
| Servings: | 6 |
| Yield: | 1 to 9 – inch deep dish pie |
Ingredients
- 4 large Yukon Gold potatoes, quartered
- 6 tablespoons butter, divided
- 1 clove garlic, minced
- salt and pepper to taste
- 1 tablespoon olive oil
- 1 pound lean ground beef
- 1 tablespoon herbes de Provence
- 1 teaspoon ground nutmeg
- 1 ½ cups frozen peas
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9 inch deep-dish pie plate.
- Place potatoes into a pot; cover with salted water, and bring to a boil over high heat. Reduce heat to medium-low, cover; simmer until tender, about 20 minutes. Drain; mash with 2 tablespoons of the butter and the garlic. Season to taste with salt and pepper; set aside.
- Meanwhile, heat the olive oil in a skillet over medium heat. Add ground beef, herbes de Provence, and nutmeg; cook and stir until beef is lightly brown and crumbly, about 10 minutes. Spread the beef evenly in the prepared pie plate. Cover evenly with the peas; spread the mashed potatoes over the peas. Dot the casserole with the remaining butter.
- Bake, uncovered, in the preheated oven until heated through and bubbly, about 20 minutes.
Nutrition Facts
| Calories | 401 kcal |
| Carbohydrate | 28 g |
| Cholesterol | 76 mg |
| Dietary Fiber | 4 g |
| Protein | 18 g |
| Saturated Fat | 12 g |
| Sodium | 199 mg |
| Sugars | 2 g |
| Fat | 25 g |
| Unsaturated Fat | 0 g |
Reviews
It needs broth with the beef, very dry
This turned out great. The only thing I changed was was I used canned pees (cause that’s what I had on hand) and white pepper in place of black pepper. Great recipe
Quite good. Used instant potatos.
Made with ground turkey and it was really good.
This recipe was divine. I love the way my potatoes came out so flavorful! I fried one red bell pepper and some onions to the beef to add flavor and I think it was a good addition, the more vegetables the better! I also added curry to the beef very much recommended
Like most, I added a couple of things. I added about a cup of brown gravy and added a onion and some carrots. I will for sure make again. Also, I used Wagyu ground beef. I know it’s expensive, but it is absolutely incredible beef!
Great. I followed the recipe initially, but used twice the amount of Herbs de Provence called for. Also, after a couple of tries, I added some Gruyere to the top of the mashed potatoes. Everything was a hit…will be making this more often in the future
I’ve made this recipe several times, it’s as easy to make as it is good to eat. One thing I add for extra flavor is about a combined 1/2 to 3/4 cup slurry* of beef “Better than Bouillon” and flour for a rich beefy gravy. I stir it into the cooked meat mixture, just before covering it with the mashed potatoes. Sometimes I’ll add whatever vegetable I have on hand, such as carrots, celery, mushrooms, onion, and garlic if I don’t have frozen peas. *Be sure to thoroughly mix the slurry in hot water to avoid lumps and undercooked flour.
This is a good basic recipe. I substitute ground bison for the beef & always included sauteed mushrooms. A quick, easy way to add veggies is to use a frozen pack of peas with pearl onions, which I add to the bison mixture last, after the mushrooms & Worcestershire sauce for a flavor boost. Sometimes I’ll add small chunks of cheddar to the mashed potato topping. This is the most popular dish at potlucks!
Yummy. So simple. Did add 1/2 cup white cheddar cheese to top when I took it out of the oven.
My husband is from London so I modified the recipe to make it more English, to make it more like home for him. I took out the extra spices, added gravy to the beef and made it very basic. Beef mixed with gravy, mixed vegetables and mashed potatoes. The only other ingredients I used were a bit of salt and pepper and for the mashed potatoes I used milk and butter. He said it tasted like the traditional English dish, which made him very happy and me as well. Having never made this before, this recipe did really help me have some idea of what to do, as well as baking time. Thank you!
I like this recipe. It’s so easy (especially when using store-bought mashed!) and the flavor is mild. Everyone had seconds— even my wife, and she never does. This is a recipe we will make again and again.
I really liked this. I made it without any modifications except for using a 1-1/2 qt . casserole dish, due to not having a proper pie dish. Very tasty, thanks to the Herbes de Provence. Added only a little salt and pepper. Good size, too, since I only cook for myself. This gives me dinner for 4 nights.
Was way too dry and bland. I roasted the garlic and added it to the mashed potatoes. The potatoes needed cream or milk. Also took forever to heat through. I’ll tweak the recipe and try agin, add butter to the meat, and some kind of jus. Had great potential, but fell flat.
Made it per recipe and felt like it needed some gravy or something to give it some substance. The seasonings in the ground beef were flavorful, But it’s just like eating browned ground with seasonings.
This was great! My daughter said “I won’t eat anything with peas in it, but I love this!” I added some canned mushrooms, too. I used Bob Evans mashed potatoes because I already had them, so why mash them from scratch? It could not have been easier — or more tasty. I will definitely make this comfort dish again.
It looked very dry to me but basically a good recipe. I added mushrooms to the meat and a packet of mushroom gravy (1 cup) and milk to the potatoes. that made it moist enough for me.
It’s delicious!! My husband loves it!!
Super simple and cries out for any kind of leftover protein. I used chopped lamb shoulder, a bit of sauce made from the marinade that was left over, frozen peas and pearl onions, chopped fresh mushrooms and leftover mashed. This is a brilliant way to stretch a leftover protein. Seasonings are open to the imagination and depend upon the protein.
I live in a vegetarian household. I prepared this recipe according to the directions, only I substituted the ground beef with “Beyond Meat Beyond Beef – Ground Beef”. It turned out perfectly. The herbes de provence and nutmeg gave the dish a lovely spicey flavour.
I m giving this four stars because the meat needed salt