Description
This cozy dish layers a rich filling of beef, lamb, vegetables, and red wine beneath a creamy potato‑rutabaga mash. Baked until golden and bubbling, it’s a hearty winter meal with a sweet, earthy twist.
Ingredients
Scale
Filling:
- 2 lb lean ground beef
- 1 lb ground lamb
- 1 cup diced carrot
- 1 cup diced onion
- ½ cup diced rutabaga
- 12 oz sliced mushrooms (button, crimini, etc.)
- ½ tsp dried thyme
- 1 tsp granulated garlic
- 2 tbsp rice flour (or all-purpose flour)
- ¾ cup red wine
- ¾ cup beef stock
- Salt and pepper to taste
Topping:
- 2 large russet potatoes, peeled and cubed
- 2 rutabagas, peeled and cubed
- 2 tbsp salt
- 4 tbsp butter
- 1/3 cup half and half
- ½ cup Greek yogurt
- 1 tsp granulated garlic
- Salt and pepper to taste
Instructions
Filling:
- Over medium-high heat, brown ground beef and lamb in a large sauté pan.
- Add diced carrot, onion, rutabaga, sliced mushrooms, thyme, and granulated garlic.
- Cook for 5 minutes. Stir in the flour until thoroughly mixed with browned meat and the vegetables. Pour in the wine and stock, stir and cook until thickened.
- Turn off heat and season with salt and pepper to taste.
Topping:
- Place potatoes and rutabagas in a large stockpot and cover with water and add salt. Bring to a boil and cook 30 minutes or until tender. Drain. With a ricer or potato masher, mash the cooked potato-rutabaga mixture. Stir in butter, half and half, Greek yogurt, and seasonings.
- Spray a cast-iron skillet or heavy baking dish with nonstick cooking spray. Pour in filling. Top with potato-rutabaga topping.
- Place in a 350-degree oven and bake for 30 minutes, or until bubbly and topping is lightly browned.