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1
Potatoes: Peel and halve potatoes so that they are all the same size.
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2
Place in a pot of 8 cups of cold water.
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3
Over high heat, bring potatoes to a boil.
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4
When the pot is boiling, turn the heat down to medium and allow the potatoes to cook for a total of approximately 20 minutes.
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5
Check the tenderness of the potatoes.
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6
If they are not easily pierced by a fork, then allow them to cook for an additional 5 minutes, or until tender.
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7
Drain and pour into a large mixing bowl.
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8
Beat on low speed and add milk.
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9
Once potatoes have been broken down, beat at medium high speed until light and fluffy.
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10
Add cheese, salt and butter.
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11
Beat until well incorporated.
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12
Meat filling: In a large skillet, simmer ground beef over high heat to start rendering the fat.
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13
Add black pepper.
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14
Stirring occasionally, simmer for 15 minutes.
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15
Add onion soup mix, carrots, diced tomatoes and corn.
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16
Stir and simmer for 15 minutes.
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17
Add Cabernet Sauvignon and sea salt.
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18
Simmer for 10 minutes.
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19
In a large 5-quart baking dish, spoon in meat filling.
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20
Smooth until level.
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21
Add potatoes on top, smoothing to level off.
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22
Top with additional 1/2 cup of colby jack cheese (optional).
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23
If serving immediately: Place in preheated 375-degree oven for 15-20 minutes uncovered.
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24
Dish is done baking when cheese and potato topping is golden brown.
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25
If serving later: Cover with aluminum foil.
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26
Store in the refrigerator for up to 2 days.
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27
Place in preheated oven for 15 minutes, covered.
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28
Uncover for the remaining 15-30 minutes, depending on your oven.
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29
Dish is done when the cheese and potato topping is melted and browned and the center is nice and hot.
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30
Serve immediately and ENJOY!
