Grass fed beef, straight from our Friend’s cattle farm, is browned with onion and carrot and then slow cooked in beef stock until soft and cooked through. Peas are added for an extra vegetable and some color. Yukon Gold potatoes are cooked and mashed with a little garlic, fresh cracked pepper, butter and milk until creamy and perfect for topping the beef mixture. This recipe is a staple of my British Heritage and this is my Mother’s recipe, who has been making this wonderful comfort dish for our family my whole life!! I hope you enjoy it as much has we do.
To Heat: preheat oven to 375 and bake uncovered for about 30-45 minutes depending on the size of your dish until bubbly and slightly browned on the top. Drizzle the salad with the white balsamic dressing and toss to mix well.