- 2.5 pds ground beef or ground chuck
- 1 tbsp olive oil
- 1 small onion diced
- 2 tbsp McCormick's Montreal Steak seasoning
- 1/3 c flour
- 20 oz beef broth (approx. 2 cans of beef broth)
- 2.5 pds potatoes Yukon Gold or russet
- 4 qts water
- 1 stick butter
- 2 tsp salt
- 1 tsp pepper
- 1 c evaporated milk OR whole milk
- 1 8oz cheddar cheese extra sharp
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Peel and slice the potatoes.
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Place in a large saucepan and cover with cold water.
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Set over high heat, cover and bring to a boil.
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Once boiling, uncover, decrease the heat to maintain a simmer and cook until tender.
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Drain the potatoes in a colander and then return to the saucepan.
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Mash the potatoes using a potato masher or a hand mixer. Then add butter, milk and salt and pepper.
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Continue to mash until smooth. And set aside to use later.
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Preheat the oven to 400 degrees F.
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While the potatoes are cooking, prepare the meat filling. Place the olive oil into a large saute pan and set over medium high heat.
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Add diced onion, ground beef and Montreal seasoning.
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Cook meat on medium-high heat until meat is browned.
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When meat is browned, drain excess fat and return to pan.
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Sprinkle the meat with the flour and toss to coat, continuing to cook for 1-2 minutes.
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Add beef broth and lower heat to low. Cook another 5-7 minutes, stirring constantly, until gravy thickens.
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Place meat filling in a 9x13 casserole dish.
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Carefully spoon mashed potatoes over the meat mixture.
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Sprinkle mashed potatoes with grated cheese.
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Place, uncovered, on the middle rack of the oven and bake for 20 minutes.
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Let stand for 5 minutes before eating.
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ENJOY!
The special ingredients to this recipe is the meat mixture. The combination of Montreal Steak seasoning and the beef broth makes this recipe especially savory and flavorful.
Also, I always use Cracker Barrel Sharp Cheddar Cheese for the topping and grate the cheese myself. When you grate cheese yourself (opposed to buying pre-shredded cheese), the cheese melts better and has much better flavor.