Miner's Pie

Ingredients

Filling

• 1 Tbsp vegetable oil
• 1 1/2 lb ground beef, 85/15
• 1 medium yellow onion, diced
• 2 carrots, diced
• 1 leek, white and light green parts, sliced
• 3 cloves garlic, minced
• 2 Tbsp tomato paste
• 2 Tbsp all-purpose flour
• 1 cup amber ale or beef broth
• 1/2 cup beef broth
• 1 Tbsp Worcestershire sauce
• 1 tsp dried thyme
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1 cup frozen corn

Topping

• 2 1/2 lb russet potatoes, peeled, 2-inch chunks
• 4 Tbsp butter
• 1/2 cup milk
• 1 tsp kosher salt, plus more for the water
• 1 cup shredded sharp cheddar, divided
• 1/4 cup grated Parmesan

Instructions

Topping

1. Boil potatoes in salted water until very tender, 15 to 18 minutes. Drain.
2. Mash with butter, milk and salt. Stir in half the cheddar.

Filling

1. Brown the beef over medium-high, about 8 minutes. Drain excess fat.
2. Add onion, carrots and leek, cook 6 minutes.
3. Stir in garlic and tomato paste 2 minutes, then flour 1 minute.
4. Add ale, broth, Worcestershire, thyme, salt and pepper. Simmer until thick, 8 to 10 minutes. Stir in corn.

Bake

1. Heat oven to 400°F. Spread filling in a 3-quart dish.
2. Top with mash, rough it up with a fork, sprinkle the remaining cheddar and Parmesan.
3. Bake 20 to 25 minutes, broil 2 minutes. Rest 10 minutes.

Tips

No peas here: corn and carrots carry the sweetness.

Freezer: assemble and freeze up to 3 months. Bake thawed at 400°F for 35 to 40 minutes.

Kid-friendlier: use broth instead of ale.

Inspired by Hero's Feast