Meat and potatoes-you can’t get any more American can that. I made this dish for Sunday evening dinner and had hoped to have leftovers. Didn’t happen! The baking dish was literally licked clean-a testimony to the savory nature of this dish.
You can make this on a weeknight and speed up the process by using instant mashed potatoes. But if you have a little extra time to spare, the homemade, seasoned potatoes are worth the extra bit of yum they add. You can also use any ground meat-beef, turkey, veal, or pork.
This recipe comes from a collection called “Heirloom Cooking with the Brass Sisters.” Marilynn and Sheila Bass have collected hundreds of vintage recipes from friends and strangers and compiled them into a wonderful book with beautiful
food porn photos of the finished dishes. Here’s the recipe:
• 4 tablespoons olive oil, divided
• 1 medium onion, sliced
• 2/3 cup water
• 1 pound ground meat
• ½ teaspoon dried thyme
• 1 teaspoon coarsely ground black pepper
• ½ teaspoon Worcestershire Sauce
• 1 teaspoon chopped parsley
• ¾ cup beef stock
• 2 tablespoons flour
• 6 potatoes peeled, cut in quarters, boiled until tender and mashed with milk and butter and seasonings to taste
To caramelize the onions-heat 2 tablespoons olive oil in a frying pan over medium heat. Add onion and cook, stirring with a wooden spoon until translucent, about 5 to 7 minutes.
Reduce heat to low, add water, cover and cook another 5 minutes. Remove cover, turn heat to medium, and stir until water is nearly evaporated and onion is golden brown. Put onions into bowl and set aside.
Preheat oven to 400 degrees. Spray glass baking dish with vegetable spray. Add rest of olive oil to frying pan and heat over medium heat. Add meat and cook until no longer pink. Add caramelized onions, thyme, pepper , Worcestershire sauce, parsley, and beef stock. Stir to combine.
Add flour and reduce heat to low, stirring until flour is absorbed and mixture thickens, about 3 to 5 minutes. Scrape into prepared baking dish. Place potatoes into a gallon size plastic bag and close. Snip small part of one end and pipe potatoes onto the meat.
Place dish in oven. Bake for 25 minutes or until potatoes are golden brown.