Ingredients For the potato topping:

3 cups cubed, peeled Russet potatoes, boiled to fork tender

1/2 cup (4 tablespoons) Kerrygold

Unsalted Butter

melted

Pinch of ground nutmeg

1/2 cup whole milk

Kosher salt, to taste

For the filling:

3 tablespoons Kerrygold

Unsalted Butter

1 medium yellow onion, diced

2 stalks celery, diced

1 large carrot, diced

4 teaspoons minced garlic

1 pound ground beef (for a vegetarian version, substitute 4 cups cooked brown lentils)

2 tablespoons all-purpose flour

1 cup beef or vegetable stock

1 tablespoon tomato paste

2 tablespoons fresh minced herb leaves (such as rosemary, sage and/or thyme)

1 teaspoon Worcestershire sauce

1 cup frozen peas

Kosher salt and freshly ground black pepper, to taste

1/4 cup chopped Italian flat leaf parsley

Instructions:

  1. Preheat the oven to 375ºF.
  2. In a medium bowl, mash the potatoes with the Kerrygold Unsalted Butter and nutmeg. Gradually add the milk, stirring and mashing until fluffy. Season and set aside.
  3. In a large skillet, melt the Kerrygold Unsalted Butter over medium heat. Add the onions, celery, carrots, garlic and cook, occasionally stirring, until softened, about 8 minutes.
  4. Add the beef, using a spoon to stir and break up any large pieces, cooking until browned and thoroughly combined with the vegetables.
  5. Stir in the flour. Add a splash of the stock and use the wooden spoon to scrape up any browned bits stuck to the bottom of the pan.
  6. Add the remaining stock, tomato paste, rosemary, thyme, Worcestershire sauce, and peas; stir to combine.
  7. Reduce the heat to low and cook until the sauce thickens, about 5 minutes. Season with salt and pepper.
  8. Transfer the filling to a 9 x 13-inch baking dish, then top with the potatoes. Bake for 30 minutes until the sauce bubbles. Garnish with parsley and serve.