By Jennifer Bledsoe
- 1-2 lbs ground beef
- 2 celery stalks
- 1 small bag of frozen peas
- 2 tbsp of Olive Oil Divine's Sun Dried Tomato Powder
- Olive Oil Divine's White Truffle Infused Extra Virgin Olive Oil (to taste throughout recipe)
- 4 tbsp of Olive Oil Divine's Cask 18 Aged Dark Balsamic Vinegar
- 1 large onion, chopped well
- 1 can of corn, drained
- 2 cloves of minced garlic
- Salt and pepper to taste
- All-purpose white flour (if meat mixture need thickening)
- 4 carrots, chopped well
- 1 can of beef broth
- 3 bay leaves
- Milk (enough to reach firm mashed potatoes)
- 1 whole bag of russet potatoes
Chop vegetables, minus garlic. Place in skillet with 1/2 tsp White Truffle EVOO. Saute until onion is tender.
Brown meat in a Dutch oven, adding salt & pepper. When brown, add Cask 18 Balsamic Vinegar, bay leaves, sun-dried tomato powder, and 1 cup of beef broth.
Bring to a simmer and add in sauteed vegetables. Simmer for 30 minutes.
Peel and dice potatoes. Boil until tender, adding garlic & White Truffle EVOO. Drain and mash, adding salt, pepper, and a drizzle of White Truffle EVOO. Add milk while mashing to achieve firm potatoes. Set aside.
The meat mixture should be a gravy consistency rather than a broth. (Add 1 tsp of flour & 2 tbsp of cold water to the meat mixture if it seems too runny.)
Pour meat mixture into a 9x13 inch casserole pan. Season to taste. Remove bay leaves.
Place mashed potato pie on top of meat mixture as an evenly distributed layer.
Bake at 350 degrees Fahrenheit, covered loosely on a cookie sheet, until bubbles run up the sides and around the perimeter of your dish. Be sure to use the cookie sheet to prevent dripping!
Broil uncovered briefly until the potatoes appear slightly browned.
Remove from the oven and let sit 15 minutes before serving. Serve with Irish soda bread.