Ingredients
- 6 tablespoons unsalted butter, plus for buttering casserole dish
- 2 tablespoons olive oil
- 3 russet potatoes
- Kosher salt and black pepper
- 4 spring onions or 1 medium yellow onion, chopped
- 4 cloves garlic, smashed and roughly chopped
- 3 pounds 80/20 ground beef
- 1/4 cup chili powder
- One 28-ounce can diced tomatoes, drained
- 2 cups beef broth
- 2 tablespoons all-purpose flour
- 1 1/2 cups fresh or thawed frozen peas
- 12 ounces extra-sharp Cheddar, grated
- 1/4 cup finely grated Parmesan
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