This is a perfect portion of pure comfort food. If you’re short on time, use leftover or store-bought mashed potatoes.
1 medium Yukon gold potato, peeled and diced
1 tablespoon unsalted butter
1/8 cup milk or cream
Salt, to taste
Freshly ground black pepper
2 tablespoons extra virgin olive oil, divided
1/4 pound ground beef
1 medium carrot, diced
1/4 medium onion, diced
1 tablespoon flour
2 tablespoons tomato paste
1 teaspoon Worcestershire sauce
1/4-1/2 cup low-sodium beef stock
1/4 cup frozen peas
1 tablespoon finely minced flat-leaf parsley
1. Preheat oven to 400°F. Place a 16-ounce soufflé dish on an aluminum foil-lined baking sheet and set aside.
2. Place potatoes in a pot of cold, salted water and bring to a boil. Cook until potatoes are tender and can be easy pierced with a fork, about 20-25 minutes. When potatoes are done, drain water and return potatoes back to saucepan. Add butter and milk or cream and mash until you have a smooth consistency. Season with salt and pepper and set aside.
3. In sauté pan, heat 1 tablespoon olive oil over medium heat. Add beef, breaking up into smaller pieces, and cook until beef is browned. Season with salt and pepper. When beef is cooked through, remove with a slotted spoon and transfer to a bowl. Drain off excess grease from pan and wipe clean.
4. Heat remaining 1 tablespoon olive oil over medium heat. Add carrot and cook for 7-10 minutes, until just softened. Add onion and cook for another 7 minutes or until tender. Return meat to pan and add flour, stirring to coat. Let cook for about 2 minutes.
5. Add tomato paste, Worcestershire sauce and stock and season with salt and pepper. Scrape up any brown bits on bottom of pan. Bring mixture to a boil, then reduce to low and allow to simmer until mixture starts to thicken. Stir in peas and parsley and transfer mixture to soufflé dish. Top with mashed potatoes. Smooth out top of potatoes with back of a spoon and bake for 20-25 minutes, until top of potatoes is lightly golden brown.