Slice & Dice

❖ 1-1.5 pounds of 90% lean ground beef or ground lamb
❖ Olive oil
❖ Medium yellow onion (sweet)
❖ Spices: • dried rosemary • fresh or dried parsley • dried thyme • salt and pepper • minced garlic cloves • garlic powder • celery salt • paprika
❖ Small can of tomato paste
❖ Worcestershire sauce
❖ Couple teaspoons of flour
❖ 8 ounces of beef broth
❖ Bag of frozen peas and carrots (optional but so good!)
❖ A stick or two of butter (depending on how much potato you cook)
❖ A cup of milk or half and half (the latter will make your potatoes richer)
❖ Cream cheese (optional but makes really creamy potatoes!)
❖ 2-3 cans of cream corn
❖ American cheese slices (optional for top of pie)
❖ Non-stick baking spray or butter
❖ Fresh bread (if desired)

Instructions

Before we meet: Make the potato topping!

1. Place the potatoes in a large pot. Cover the potatoes well with water and add a pinch of salt. Bring the water to a boil. Reduce to a simmer. Cook until potatoes are fork tender, 10-20 minutes.
2. Drain the potatoes in a colander. Return the potatoes to the hot pot or a mixing bowl. Add 1 stick of butter, 1/3 cup of half & half or milk, 1 package of cream cheese (if desired), 1 teaspoon of garlic powder, ½ teaspoon of celery salt, 1 teaspoon of fresh parsley, ½ teaspoon of salt, and ¼ teaspoon pepper to taste. Mash the potatoes or use a hand mixer and stir until all the ingredients are mixed together. Potatoes can be chunky if you prefer a home-style mashed potato.  Add additional spices to taste (more may be needed if you are making a larger batch of potatoes).
3. Set cheese to the side if you want to add that to your pie before it goes into oven.
4. Set aside and cover.