Ingredients
Units
Scale
- 2 pounds potatoes
- 1 large onion, diced
- 3 large Chantenay carrots, peeled and diced
- 2 teaspoons oil or lard, or more as needed
- Celery leaves, roughly chopped
- 1 pound ground beef or leftover cooked, diced pork, beef, poultry, or venison
- Salt, pepper, sage, and thyme, to taste
- 1 to 2 cups chicken, beef, or leftover stock
- 1/4 cup flour
- Leftover vegetables for color
- 1/2 cup cream, sour cream, Greek yogurt, or milk
Instructions
- Preheat your oven to 350°F. Wash, cube, and boil the potatoes in enough water to cover in a covered saucepan, until tender. Set aside to cool. Potatoes can also be steamed in a pressure cooker or Instant Pot.
- In a large Dutch oven or deep frypan, cook the diced onion and carrot the oil or lard until starting to get tender. Add the celery leaves and crumbled beef and fry until just browned. If using cooked, leftover diced pork, beef, poultry, or venison instead, it can be added after the vegetables are cooked. Season with love, salt, pepper, sage, and thyme to taste.
- At this point add a little stock from last week’s roast, or what have you, about a cup or two. You can thicken this with a little flour mixed in the cold stock before adding to the Dutch oven. Whisk in. Then add any other leftover cooked vegetables you think will brighten the mix: peppers, shell beans, etc.
- Drain and mash the potatoes with a masher or ricer. Remove the skins if you like, or leave them in. Blend the mash with cream, sour cream, Greek yogurt, or milk. Or it is fine just as is. Season mashed potatoes with a teaspoon of salt and a generous amount of pepper.
- Spread the mash over the top of the stew mixture. Bake for 30 to 40 minutes, until bubbly and just browning on top a bit. Serve to damp-haired, wool sock-wearing, chilly-but-warm-hearted family at the end of a day outdoors.