Ingredients:

  • 2 lbs Russet Potatoes (or Yukon Gold), Peeled and quartered
  • 4 Tbsp Unsalted Butter, Cold, cut into cubes
  • 1/2 cup Whole Milk or Heavy Cream, Warmed slightly
  • 4 oz Mature Cheddar Cheese, Grated, sharp flavour
  • Salt and Black Pepper, To taste
  • 1 Tbsp Olive Oil
  • 5 lbs Ground Beef (Lean Mince)
  • 1 large Yellow Onion, Finely diced
  • 2 medium Carrots, Finely diced
  • 2 stalks Celery, Finely diced
  • 3 cloves Garlic, Minced
  • 2 Tbsp All-Purpose Flour
  • 2 Tbsp Tomato Paste
  • 2 cups Beef Stock (Low Sodium)
  • 1 Tbsp Worcestershire Sauce
  • 1 tsp Dried Thyme
  • 1/2 cup Frozen Sweetcorn

Instructions:

  1. Make the Topping: Place peeled and quartered potatoes in a large saucepan. Cover with cold, salted water and bring to a boil. Reduce heat and simmer until fork-tender (15-20 minutes).
  2. Drain the potatoes thoroughly. Return them to the hot pan to steam off excess moisture for 1-2 minutes. Mash the potatoes completely. Add the cold butter cubes, stirring until melted. Gradually incorporate the warmed milk or cream until the mash is smooth and creamy. Stir in the grated Cheddar cheese, salt, and pepper. Set aside.
  3. Make the Filling: Heat the oil in a large skillet or Dutch oven over medium-high heat. Add the ground beef and cook, breaking it up, until deeply browned. Drain off any excess fat.
  4. Reduce the heat to medium. Add the diced onion, carrots, and celery to the pan. Sauté until the vegetables soften (5-7 minutes). Add the minced garlic and cook for 1 minute.
  5. Sprinkle the flour over the beef and vegetable mixture and stir well for 1 minute. Stir in the tomato paste.
  6. Slowly whisk in the beef stock and the Worcestershire sauce. Add the thyme, salt, and pepper. Bring to a simmer, then reduce heat. Cook the filling, uncovered, for 15-20 minutes until the sauce has thickened significantly. Stir in the frozen sweetcorn during the last 5 minutes. Taste and adjust seasoning.
  7. Assemble and Bake: Preheat the oven to 375°F (190°C). Spoon the ranch filling mixture evenly into the bottom of a 9x13 inch casserole dish.
  8. Carefully spoon and spread the mashed potato mixture over the filling, ensuring the entire filling is sealed. Optionally, drag a fork across the top to create texture.
  9. Bake for 20 minutes, or until the filling is bubbling hot and the potato topping is golden brown and crispy in spots. Allow the casserole to rest for 5 minutes before serving.