Equipment Needed
- Large skillet or Dutch oven
- Large pot for boiling potatoes
- Potato ricer or masher (a ricer gives the smoothest texture)
- Mixing bowls
- 9×13 inch baking dish
- Colander
- Measuring cups and spoons
- Wooden spoon or spatula
Step-by-Step Instructions
First, let’s tackle the beef layer. In your large skillet over medium-high heat, cook the ground beef, breaking it up with your spoon until it’s nicely browned. I learned the hard way not to crowd the pan here—if there’s too much beef, it steams instead of browns. Once the beef is cooked, drain most of the fat, then add the diced onion. Cook until soft and translucent, about 5 minutes, then stir in the garlic for just 30 seconds until fragrant—you don’t want it to burn. Now, pour in the cream of mushroom soup, beef broth, Worcestershire sauce, thyme, and smoked paprika. Let this simmer for 10-15 minutes until it thickens slightly into a luscious sauce. Stir in the frozen peas and carrots right at the end, then season generously with salt and pepper. Trust me, taste it now; it should be perfectly seasoned.
While the beef simmers, let’s make the mashed potatoes. This is where the magic of texture happens. Boil your peeled, quartered potatoes in well-salted water until they are fork-tender. Drain them very well in a colander—any excess water will make your mash gluey. I let them sit in the colander for a minute, shaking them gently to steam off any remaining moisture. Back in the warm pot, I add the butter and let it melt around the hot potatoes. Then, I use a potato ricer for the smoothest, lump-free texture, but a good old-fashioned masher works just fine if you prefer a more rustic feel. Gently stir in the warm milk and sour cream until combined. Be careful not to overmix, or the potatoes can become gummy.
Now for the assembly, which is my favorite part. Preheat your oven to 375°F (190°C). Spread the savory beef mixture evenly into the bottom of your 9×13 baking dish. Dollop the creamy mashed potatoes all over the top. Here’s my pro tip: I use a spatula to gently spread the potatoes, but I don’t press down too hard or try to make it perfectly smooth. Leaving some gentle peaks and valleys means more surface area will get deliciously crispy and golden in the oven. Once the potatoes are spread, I sprinkle one cup of the shredded sharp cheddar evenly over the top.
Finally, we bake. Slide the dish into your preheated oven and bake for 25-30 minutes. You’re waiting for two things: the cheese to be fully melted and bubbly, and the edges of the potato topping to just start turning a beautiful golden brown. If you want more color, you can pop it under the broiler for the last 1-2 minutes, but watch it like a hawk—it can go from perfect to burnt in seconds! I let it rest for about 10 minutes after it comes out of the oven. This rest is crucial; it allows the layers to set a bit so you get a clean slice when serving.(See the next page below to continue…)