4-5 large russet potatoes - peeled and cubed
3 TBSP butter
1/2 cup cream or unsweetened dairy free milk of choice
*1 egg yolk (optional)
2 TBSP olive oil
1 1/2 - 2 LBS ground beef or venison
1 carrot - peeled and chopped
1 small onion - finely chopped
2 garlic cloves - minced
2 TBSP all purpose flour or gluten-free flour
1 cup beef stock
2-3 tsp Worcestershire sauce
1 cup frozen peas and/or corn
2 tsp freshly chopped rosemary
1 tsp thyme
Preheat oven to 400 degrees and grease a 11 x 7-inch glass casserole dish.
Boil potatoes in salted water until tender. Drain and combine with milk/cream, *egg yolk and butter. Season with a little salt and pepper and mash until smooth.
While potatoes boil - heat oil in a large pan or skillet over med-high heat. Add carrot and onion and saute 3-4 minutes. Add the garlic and stir to combine. Add beef or venison and season with salt and pepper. Brown and crumble meat 3-4 minutes. Sprinkle with flour and toss to coat, continue cooking for another minute. Stir in broth, Worcestershire, rosemary and thyme. Bring to a boil, reduce heat to low, cover and simmer 10-12 minutes or until the sauce is thickened slightly.
Stir in peas/corn and spread into prepared casserole dish. Top with mashed potatoes, starting at the edges to create a seal to prevent meat mixture from bubbling over. Bake for 20-25 minutes. Cool at least 15 minutes before serving.