-
1
Cut the top off of the head of garlic and wrap in foil.
-
2
Roast the garlic in a 400 degree oven for 35 minutes.
-
3
Wash the potatoes thoroughly and add to a large pot, then cover with chicken stock (add water if the stock doesn't cover the potatoes.
-
4
Cook on high heat and boil for about 15 minutes, or until potatoes are easily pierced with a fork.
-
5
In a large skillet, heat the olive oil, onion, garlic and beef over medium high heat.
-
6
Break up the meat as finely as possible.
-
7
Once sizzling, gradually add the veggies, careful not to stir them too much, otherwise the moisture will escape too quickly and the food with steam instead of sauteing.
-
8
Once meat is fully cooked, stir in flour, then add Worcestershire, ketchup and wine.
-
9
Cook for another minute, until liquids are thick and incorporated.
-
10
Mash the potatoes with a masher or beater, along with the roasted garlic, butter, sour cream, milk and seasonings.
-
11
Spread the beef mixture into a greased casserole, and layer the mashed potatoes on top.
-
12
Bake at 450 degrees Fahrenheit until the potatoes are golden brown on top, usually about 20 minutes.
-
13
Let cool ten minutes before serving.
-
14
Goes nicely with a green salad or green beans and the wine you used to cook with.
