- Servings: 6
|2 lb||Ground Beef|
|1||Large Onion, diced|
|1 tsp||Minced Garlic|
|¼ cup||All-purpose Flour|
|1 tsp||Italian Seasoning|
|2 Tbsp||Chopped Fresh Parsley, if desired|
|2 tsp||Beef Base|
|1½ cups||Beef Broth|
|¼ cup||Chili Sauce|
|¾ cup||Sour Cream|
|½ bag||Frozen Peas|
|½ tsp||Salt, or to taste|
|¼ tsp||Pepper, or to taste|
|Mashed or Shredded Potatoes, for 6|
|Cheddar Cheese To Sprinkle On Top|
Place a large skillet over
medium heat. Crumble in beef & saute 1 min. Add onion and garlic; continue to
saute until meat is no longer pink & onion begins to brown. Drain fat. Mix in flour, herbs, & parsley. Add beef base to broth and stir in. Heat on low until thick and bubbly. Stir in chili sauce, sour cream, and peas. Salt & pepper to taste. Lower heat & simmer for 10 minutes, stirring, until some of the liquid has been absorbed.
Spoon mixture into a 9-inch pie plate or individual baking crocks. Scoop or spread mashed or shredded potatoes over beef filling. Bake at 350 degrees F for 30 minutes, until top is golden and beef filling is bubbly. Sprinkle with grated Cheddar cheese & chives for a thatched roof. Heat until cheese melts.
I got this idea from a teahouse in Wales and made up my own recipe when I got home. We serve this to lunch and dinner guests at the Blue Belle Inn in St. Ansgar, IA. If you want a "leaky roof" instead of a thatched roof, slice two leeks and cover with water and boil for 5 min. When tender, drain, and stir leeks into potatoes before topping pies.