Ingredients
Instructions
-
1.
In a large saucepan, sauté onions until softened. Add ground beef and cook until no longer pink. Stirring as needed
-
2.
Add rosemary, bay leaf, carrots, mushrooms, peas and ½ cup of broth, and season with salt and pepper. Cover and simmer for 20 minutes
-
3.
Preheat oven to 400 F and brush a pie dish with olive oil
-
4.
Line the pie dish with chard leaves
-
5.
Whisk together remaining broth with tapioca starch and add to the beef mixture. Cook until the beef mixture starts to thicken, about 1 minute. Remove bay leaf and stir in parsley. Transfer meat mixture into the prepared pie dish
-
6.
Cook the potatoes in salted water until soft. Drain and add buttermilk. Whip the potatoes and then stir in cheese. If the potatoes are too stiff add a little more buttermilk
-
7.
Top the beef mixture with mashed potatoes and place on the upper rack of your oven. Bake for 15 minutes until the potatoes start to turn a golden brown colour
-
8.
Cool for 15 minutes before serving
Leave a Reply