Ingredients
Scale
- 3 pounds Yukon Gold potatoes, about 7–8 medium potatoes
- 1 tablespoon kosher salt
- 2 tablespoons olive oil
- 1/2 cup plain Greek yogurt or sour cream
- 1/2 cup milk of choice, or as needed
- 1 tablespoon olive oil
- 1 sweet onion, finely diced
- 2 sticks celery, finely diced
- 2 medium carrots, peeled and finely chopped
- 3–4 cloves garlic, minced
- 1 pound lean ground beef (halal)
- 2 tablespoons cornstarch
- 1 teaspoon dried thyme
- Kosher salt and pepper, to taste
- 2/3 cup chicken broth
- 2/3 cup tomato passata
- 1 cup frozen peas, no need to thaw
Instructions
- Start with the mashed potatoes topping. Peel and chop the potatoes into big chunks. Place them into a large pot, cover with water, and stir in salt.
- Bring to a boil, then simmer until potatoes are fork-tender, about 15 minutes.
- Heat olive oil in a pan over medium heat. Sauté onion, celery, carrots, and garlic for 5 minutes.
- Add ground beef and cook until browned, about 3-5 minutes.
- Sprinkle with cornstarch, thyme, salt, and pepper. Stir well.
- Add chicken broth, tomato passata, and peas. Simmer until thickened, about 5-7 minutes.
- Transfer the filling to a 13×9 oven-safe dish. Preheat oven to 450°F.
- Drain cooked potatoes and mash with olive oil, Greek yogurt, and milk. Season if needed.
- Spoon mashed potatoes over the meat mixture.
- Bake for 30-35 minutes until bubbly. Broil for 2-4 minutes for a charred top.
Notes
- Let the pie rest for 5-10 minutes before serving.
- Use lean ground beef for a less greasy filling.
- Adjust seasoning to taste.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: British
- Diet: Halal
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 8g
- Sodium: 650mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 6g
- Protein: 22g
- Cholesterol: 50mg