Savory beef and veggies topped with creamy fluffy Potatoes.
Preheat oven to 400 degrees.
Heat Cast Iron skillet on medium-high heat. Add ground beef, salt and pepper until browned. About 5 minutes.Drain and set to side.
In heated skillet add olive oil. Saute onions, celery until translucent. Add garlic and cook for 2 minutes.
Add in ground beef to skillet with onion, celery and garlic.
Next add frozen veggies and saute until soft ( 3 minutes)
Stir in tomato paste, beef broth, herbs and Worcestershire sauce. Mix.
Sprinkle flour and mix until well combined.
Reduce heat and simmer for 10 minutes so the flavors come together.
Spread mashed potatoes on top of pie filling in skillet.
Place skillet on cookie sheet.
Place in a 400 Degree oven for 25 minutes.
To brown the top place oven on broiler for 2 minutes.
Garnish with fresh herbs.
peel and cut up potatoes in even quarters
Place Instant pot rack in bottom of pot.
Add in cut potatoes
Add 1 cup of water to pot.
Place lid on in locked sealed position. Set on Manual pressure for 6 minutes.
When timer goes off do a quick release.
Drain out water from pot.. Add Butter, salt and milk.
With a hand mixer beat the potatoes until whipped.
Add more salt if needed.
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