Ingredients
Scale
- 4 large Yukon Gold potatoes, quartered
- 6 tablespoons butter, divided
- 1 clove garlic, minced
- salt and freshly ground black pepper to taste
- 1 tablespoon olive oil
- 1 pound lean ground beef
- 1 tablespoon herbes de Provence
- 1 teaspoon ground nutmeg
- 1 ½ cups frozen peas
Instructions
- Gather all ingredients. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9-inch deep-dish pie plate.
- Place potatoes into a pot; cover with salted water, and bring to a boil over high heat. Reduce heat to medium-low, cover and simmer until potatoes are tender, about 20 minutes.
- Drain; mash with 2 tablespoons of the butter and garlic. Season to taste with salt and pepper; set aside.
- Meanwhile, heat olive oil in a skillet over medium heat. Add ground beef, 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. Cover evenly with the peas; spread the mashed potatoes over the peas. Dot the top of the pie with remaining butter.
- Bake, uncovered, in the preheated oven until golden brown on top and heated through, about 20 minutes.
Notes
- Use lean ground beef for a less greasy filling.
- For extra flavor, add a splash of Worcestershire sauce to the beef mixture.
- Let the pie rest for 5 minutes before serving.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: British
- Diet: Low Lactose
Nutrition
- Serving Size: 1 slice
- Calories: 380
- Sugar: 3g
- Sodium: 420mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 20g
- Cholesterol: 65mg