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1 lb 44 Farms Ground Beef

2 1/2 tsp 44 Farms Salt & Pepper Blend, divided

2 Tbs Canola Oil

1 c Onions (small diced)

1 c Carrots (small diced)

¼ c Celery (small diced)

2 Tbs Garlic (minced)

1 c Peas

1Tbs Tomato Paste

1 Tbs All Purpose Flour

1 c Unsalted Beef Stock

2 tsp Worcestershire Sauce

2 Tbs Thyme (fresh)

1 Tbs Rosemary (fresh, chopped)

2 lbs Russet Potatoes (peeled and diced)

1 c Half and Half

4 oz Butter (melted)

1/4 c Sour Cream

1 c Parmesan Cheese


  • 1
    Pre-heat oven to 425º.
  • 2
    Heat a large cast iron pot over medium-high heat. Add ground beef and cook until completely browned and cooked through, about 8–10 minutes. Use a spoon to break up ground beef while it is cooking and stir occasionally. Remove any excess grease.
  • 3
    Add onions, carrots, celery and 2 tsp 44 Farms Salt & Pepper Blend. Sauté for 5–6 minutes and then add garlic. Sauté for an additional 3 minutes. Add canola oil, if needed.
  • 4
    Stir in tomato paste and flour until evenly distributed among vegetables.
  • 5
    Add beef stock and herbs and simmer for 15 minutes until reduced and thickened.
  • 6
    While beef is cooking, bring 4 quarts of salted water and potatoes to a boil. Simmer for 15 minutes until softened.
  • 7
    Heat half and half and butter in a small pan until butter is melted and mixture is hot.
  • 8
    Strain potatoes and place in a large bowl. Break up potatoes with a masher or whisk.
  • 9
    Pour hot butter and cream mixture on the potatoes and whisk together until incorporated.
  • 10
    Stir in 1 tsp 44 Farms Salt & Pepper Blend, sour cream and Parmesan cheese.
  • 11
    When beef mixture is done simmering, stir in peas. Taste for seasoning and add additional 44 Farms Salt & Pepper Blend if needed. Place mixture in a 9”x13” baking dish.
  • 12
    Spoon mashed potatoes on top of beef mixture and spread evenly.
  • 13
    Bake on the middle rack for 20 minutes.
  • 14
    Remove from oven and let cool for 10 minutes before serving.

CHEF'S TIP: Dish can also be made into individual portions by dividing into four 16-ounce ramekins or baking dishes.

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