A classic favorite cool weather comfort dish.
1/2 c. onion, minced
1/2 c. celery, chopped
1/2 c. carrot, chopped
2-3 cloves garlic (depending on size)
1 tbsp. tomato paste
1 tbsp. Worcestershire sauce (Lea & Perrins is GF)
1/2 tsp. dried thyme (or blended herbs like bouquet garni)
2 tbsp. cornstarch
1-1/4 c. broth (vegetable, chicken, or beef)
1/4 c. dry red wine (omit and replace with broth if desired)
1/4 c. frozen peas (thawed)
1/4 c. frozen corn (thawed)
1 lb. ground beef (92-95% lean)
@ 2 lbs. potatoes (Yukon Gold) peeled and cut into pieces
2 tbsp. sour cream
1 tbsp. butter (melted)
1/2 c. milk (warmed)
salt and pepper to taste
1 tbsp. butter cut into small pieces to dot over topping
Cut potatoes into chunks. Bring 2 qts. water to boil in saucepan. Add potatoes and simmer until soft.
While potatoes are cooking, brown ground beef in skillet (drain if necessary). Add onion, celery, carrot, garlic and cook until soft. Add tomato paste, Worcestershire sauce, and corn starch (sprinkle evenly over meat) and mix well. Add broth, wine and herbs. Simmer gently until gravy has thickened (about 20 minutes) if mixture becomes too thick, add a little more water or broth. Add the corn and peas and heat thoroughly.
Drain the potatoes - return to saucepan. Mash the potatoes and whisk in butter, milk and sour cream. Salt and pepper to taste.
Place filling into lightly greased 2qt. baking dish (use GF cooking spray*). Drop mashed potatoes onto filling evenly and spread to cover. Fill potatoes to the edge to prevent the filling from bubbling out. Dot top with butter.
Bake in preheated 350º oven for 40-45 minutes.
*Pam baking spray is not gluten free but the other Pam cooking sprays are. Mazola and Trader Joe's cooking sprays are also gluten free.