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1
Add potatoes to a large pot and add water until just covered, salt generously and bring to a boil.
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2
Cook until fork tender, about 15 minutes.
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3
Drain the water and mash the potatoes.
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4
Mix in 2 tablespoons butter, chives and 1/4 cup of cheese.
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5
Season with salt and pepper and set aside.
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6
Heat 1 tablespoon of oil in a large skillet over medium heat.
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7
Add onion and carrots and saute until the onions are translucent, about 5 minutes.
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8
Throw in the garlic and cook until fragrant.
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9
Add the beef and cook until brown.
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10
If using a lean meat you probably wont need to drain off the fat, however I always transfer the mixture to a fine mesh strainer to remove any excess fat.
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11
The end result ends up being much leaner and easier to digest.
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12
Return the drained beef mixture to the skillet and add the Worcestershire sauce and ketchup and combine well.
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13
Add the brown gravy packet to 1 cup of water and then add it to the mixture and bring to a boil.
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14
Toss in the peas and corn and reduce the heat to low.
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15
Allow to simmer and thicken about 5 10 minutes.
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16
Transfer the beef mixture to a 2 quart casserole dish.
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17
Or if youre like me, two 9x9 baking dishes, one for dinner now and one to freeze for later.
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18
Top the beef mixture with a layer of potatoes, fresh cracked pepper, a couple dots of butter and the last 1/4 cup of cheddar.
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19
Bake in a preheated 375F degrees oven for 20 to 25 minutes or until the top is golden brown.
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20
Remove from heat and let sit 10 minutes before serving.
