For the potatoes:
1.5 pounds potatoes, washed and chopped roughly
1/4 cup butter, room temperature
3 tablespoons milk
1/4 cup Parmesan cheese
2 teaspoons garlic powder
1 teaspoon onion salt
salt and pepper, to taste
Parmesan cheese, for sprinkling
For the meat:
1 pound ground beef
1-2 tablespoons olive oil, if needed
2 teaspoons all-purpose flour
1/2 onion, diced
3/4 cup diced carrots (about 2 large carrots)
1/2 cup red wine (optional)
3/4 cup beef stock
1 tablespoon Worcestershire sauce
4 cloves garlic, minced
2 teaspoons dried oregano
1 teaspoon dried thyme
1 large can cream corn
To make the potatoes, place the potatoes in water and bring to a boil, allowing to boil for 15-20 minutes, until the potatoes are fork tender. When cooked, drain and mash together with the butter, milk, garlic powder, onion salt, cheese, salt, and pepper. Set aside until ready to use.
Heat a large pot over medium-high heat. Add in the beef, and sprinkle with salt, pepper and flour. Stir and cook the beef in a large pot until no longer pink (but don’t overcook it). With a slotted spoon, remove the beef to a separate bowl and set aside.
Heat 1-2 tablespoons olive oil in the pot, if needed, then add in the diced onions and carrots. Cover and cook until softened, about 8 minutes. Uncover and add in the wine if desired, scraping up the brown bits on the bottom of the pan. Cook until the wine has evaporated, about 5-7 minutes. Add in the beef broth, Worcestershire sauce, garlic, oregano, and thyme. Stir to combine and bring to a boil. Re-add the beef, cover, and reduce the heat to medium-low. Allow to simmer uncovered for about 20 minutes, until the sauce has reduced significantly. Taste and season with salt and pepper if needed.
When the meat is reduced, remove from heat. Spoon the mixture into a 9×13 casserole dish. Spread the potatoes on top, fluffing a bit with a fork if needed and sprinkle with Parmesan cheese. Bake at 375 degrees F for 45 minutes. Serve hot and enjoy!
Adapted from Crepes of Wrath