2 ½ lbs. organic Russet potatoes, peeled and quartered
8 Tbsp. Kerrygold unsalted butter
½ C Ozark Mountain Creamery whole milk
1 C shredded Colby Jack cheese
1 lb. Osage Creek ground beef
1 organic yellow onion, diced small
2 organic carrots, peeled, diced small
2 organic celery stalks, diced small
2 organic garlic cloves, minced
1 tsp. dried Frontier Co-op thyme
½ tsp. bulk rosemary powder
2 Tbps. Amore tomato paste
2 Tbsp. War Eagle Mill all-purpose flour
1 Tbsp. Woodstock Dijon mustard
1 ½ C Field Day beef broth
2 C Woodstock frozen peas, thawed
Kosher salt and freshly ground pepper to taste
Place potatoes in a large saucepot and add enough cold water to cover by 1”, add in 1 tsp. Kosher salt. Cover and bring to a boil over high heat, tilt the lid, reduce heat to medium and simmer for 10 minutes or until potatoes are tender.
In a small saucepan, add your butter, milk, salt, and pepper. Bring to a simmer and keep warm.
Once potatoes are done, drain in a strainer and place strainer over the hot pot to evaporate excess steam.
Mash potatoes with a potato masher, slowly add in milk mixture. Stir to incorporate. Fold in the cheese.
Preheat oven to 375.
Heat a large heavy oven safe pan over high heat.
Add beef and cook until cooked and beginning to brown. Remove with a slotted spoon to a bowl and set aside. Pour off all but 1 T fat from and heat over medium heat.
Add onions, carrots, and celery. Cook for 5-6 minutes. Season with salt and pepper. Add in garlic and stir to combine everything. Cook for another 30 seconds. Add in your dried thyme and rosemary powder.
Stir in tomato paste, cook for about 30 seconds while incorporating the tomato paste. Add the flour and cook, stirring, for 1 minute. Add in your Dijon. Stir in the stock.
Return beef to pan. Simmer for 5 minutes or until and mixture thickens. Season with salt and pepper. Add peas and stir to combine.
Spread potato mixture over beef filling. Bake for 30 minutes.
Allow to cool for 10 minutes before cutting into.