Bring on comfort food!! Growing up in a family of 6, the Bogle kids ate a lot of dishes like this. Simple, hearty and full of wonderful vegetables.
Serve alongside a simple green salad and some crusty French bread.
- Place the potatoes in a medium sized pot and cover with cold water. Add a teaspoon of salt. Bring to a boil, reduce to a simmer, then cook until tender, about 15-20 minutes.
- While the potatoes are cooking, melt 4 T. of butter in a large sauté pan over medium high heat. Add the onions and carrots and cook until tender, about 5-6 minutes. Using a wooden spoon, move the vegetables to the outside edge of the pan and carefully place the ground beef or elk into the middle of the pan. Break up with your spoon until the meat is starting to brown.
- Add the remaining vegetables, the corn and peas, and the garlic. Stir occasionally until meat is thoroughly cooked.
- Reduce the heat to low and add the beef broth, the wine, the Worcestershire and the herbs. Cook uncovered for 5-6 minutes, but remove from heat before the meat gets dried out. Season with salt and pepper.
- Mash the cooked potatoes with the remaining 4 T. butter. Season with salt and pepper.
- In a 8 x 13 casserole dish, or a cast iron skillet, place the meat mixture in the bottom. Spread the mashed potatoes over the top of the ground meat, but don’t make the top layer too smooth. The more rough and “peaky” you make it, the more you will have yummy, crusty bits after it cooks in the oven.
- Bake in a 400 degree oven and cook until browned and bubbly, about 30 minutes. If you want more crusty potatoes on top, broil for the last few minutes. You could also add a bit of shredded cheddar cheese to the top, for melty goodness.