Ingredients
4 large Yukon Gold potatoes, quartered
6 tablespoons butter, divided
2 cloves garlic, minced
1 tablespoon olive oil
1 pound lean ground beef
1 small onion, chopped
1 tablespoon herbes de Provence
1 teaspoon Worcester sauce
1 teaspoon ground nutmeg
1 1/2 cups frozen peas
Directions
1. Preheat oven to 350F. Lightly grease a 9 inch deep-dish pie plate.
2. Place potatoes and garlic cloves into a pot, cover with salted water, and bring to a boil over high heat. Reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain and mash with 2 tablespoons of the butter. Season to taste with salt and pepper and set aside.
3. Heat the olive oil in a skillet over medium heat. Add ground beef, onion, herbes de Provence, and nutmeg. Cook and stir until beef is lightly brown and crumbly, about 10 minutes. Spread the beef evenly in the prepared pie plate, then layer with the peas, and mashed potatoes. Dot the casserole with the remaining butter.
4. Bake, uncovered, in the preheated oven until heated through and bubbly, about 20 minutes.
Yield: 6 servings