In honor of St. Patrick’s Day, and all things Irish (yes, my family roots..at least some of them…are Irish…like so many people in the US). This is also a nod to Alex, who loves this dish, Irish music, Irish symbols, and sports a Celtic tattoo.
4 large russet potatoes, peeled and sliced
1/2 cup sour cream
1/4 – 1/2 cup cream (add as needed)
4 tablespoons butter, softened
1/2 teaspoon salt (or to taste)
1/2 teaspoon freshly ground black pepper
Nonstick cooking spray
4 slices bacon, cut into thin strips
1 tablespoon vegetable oil
2 medium onions, chopped
1/2 teaspoon salt, plus 1/2 teaspoon (or to taste)
1 teaspoon sugar
1 pound ground beef
2 to 3 medium carrots, roughly chopped, (about 1 cup)
3/4 cup frozen peas 3/4 cup frozen corn 2 garlic cloves, minced
3 tablespoons tomato paste
1 tablespoon all-purpose flour
1 cup beef broth (more as needed if filling seems too thick)
1 teaspoon freshly ground black pepper
1 cup grated Cheddar cheese
Prepare potatoes. Place the sliced potatoes in a large saucepan cover with cold water. Bring to a boil over medium heat and cook, uncovered, until the potatoes are fork-tender, 20 minutes. Drain water, then to potatoes add the sour cream, 1/4 cup cream, (or more as needed to make potatoes creamy), butter, salt and pepper, and beat on low speed with a hand mixer until the potatoes are light and fluffy, about 1 to 2 minutes. Do not overmix. Cover and set aside.
Preheat the oven to 350 degrees F. Spray a 10-inch round baking dish with nonstick spray.
Prepare filling: Heat a large skillet over medium heat. Add the bacon and cook, stirring occasionally until browned and almost crisp, about 7 to 8 minutes. Transfer bacon to a plate.
Add the oil to the drippings in the skillet and heat to medium heat. Add the onions and 1/2 teaspoon of salt, and cook, stirring occasionally, until the onions are very soft and just beginning to brown, about 10 minutes. Sprinkle in the sugar, and cook, stirring occasionally, until the onions begin to caramelize, about 3 minutes. Stir in the beef and cook, stirring occasionally, over medium-high heat, until the beef begins to brown, about 7 minutes. Add the carrots, peas, corn, and garlic and cook, stirring, until the vegetables begin to soften, about 5 minutes. Stir in the tomato paste and flour and cook, stirring, until well blended, about 2 minutes. Add the broth. Cook, stirring and scraping up the browned bits from the bottom of the pan, about 2 minutes. Add the cooked bacon, 1/2 teaspoon of salt, and the pepper, and bring to a boil. Reduce the heat and simmer, uncovered, until the sauce thickens, about 15 minutes.
Spoon the meat mixture into the prepared baking dish. Spread the potato topping evenly over the beef mixture. Bake until the filling is hot, the topping is lightly browned and the edges are bubbly, about 35 minutes. Remove from the oven and top with cheese. Return to the oven and bake for 10 more minutes. Remove from oven and allow dish to rest for 10 minutes.
Serve with fresh warm rolls and butter. Yum!