This hearty, delicious meal is such a comfort - Pusheta Creek hamburger mixed with peas and carrots in a savory, creamy sauce, topped with mashed potatoes with a kick of horseradish. A classic Irish delight for St. Patrick's Day, or any day.Amanda's extra: Add in a pound of stew meat for a delightfully chunkier variation of this classic dish.
Horseradish Mashed Potatoes3 pounds russet potatoes, peeled and cut into chunks3 tablespoons unsalted butter, at room temperature1 8-ounce package cream cheese, at room temperature2 tablespoon creamy horseradish1/2 cup sour cream1/2 teaspoon kosher salt1 teaspoon freshly ground black pepperPeel the potatoes and cut into 1/2-inch dice. Place in a medium saucepan and cover with cold water. Set over high heat, cover and bring to a boil. Once boiling, uncover, decrease the heat to maintain a simmer until fork tender, 20 to 25 minutes (during which time you can prepare the beef filling).Drain the potatoes in a large colander. With a hand or stand mixer place the potatoes in the mixer. Start the mixer on low for 2 minutes, add in the butter let that combine for another minute. Add the cream cheese, horseradish cream, sour cream, kosher salt and pepper, turn the mixer on medium speed and whip the potatoes. Set the potatoes aside.Beef Filling3 tablespoon unsalted butter1 pound ground hamburger1 medium onion, diced1/2 cup carrot1/4 cup celery2 cloves garlic, minced2 tablespoons all-purpose flour3 cups beef stockOne 12-ounce can beer (or Irish stout!)2 tablespoons tomato paste1 tablespoon Worcestershire sauce3 tablespoons brown sugar1 cup corn, fresh/frozen- your preference1 cup peas, frozen/canned- your preference2 cups Mozzarella cheese2 tablespoons Parmesan cheeseWhile the potatoes are cooking, prepare the filling. In a medium sauté pan or cast iron skillet, brown the meat until fully cooked about 7-10 minutes. Drain remaining grease, place into a separate bowl and save for later.In the same pan, place 1 tbsp unsalted butter and add the onion, carrots and celery. Sauté just until they turn translucent, 3 to 4 minutes. Add the garlic and stir to combine. Add the remaining butter and melt. Sprinkle the vegetable mixture with flour and toss to coat, continuing to cook for another minute. Add the tomato paste, beef broth, beer, brown sugar and stir to combine. Bring to a boil, reduce the heat to low, cover and simmer slowly 10 to 12 minutes until the sauce become thick.Add the beef back to the pan and stir to combine. Add in the Worcestershire, corn and peas and cook for 2-3 minutes. In the same pan, place mozzarella cheese o
n-top of filling then spread potatoes evenly over the entire pan.Sprinkle Parmesan cheese onto, cook at 400 degrees for 25 minutes, place under broiler for 2 minutes.