Ingredients

• Potatoes (3)
• Butter (half stick)
• Whole Milk (2 cups)
• Ground beef (2 pounds)
• Carrots (2)
• Yellow Onion (1 large)
• Garlic (4 cloves)
• Salt
• Pepper
• Olive oil
• can of tomato paste (1)
• large can of beef broth (1)

Directions

1. Dice the onion and carrot finely
2. In an oven-proof skillet (cast iron is good) sautee onions and carrot on medium heat with a splash of olive oil for about 20 minutes (take your time)
3. Cut up the potatoes and begin to boil in salted water
4. Once the onions have color add in the ground beef and cook completely. Add the garlic at the last minute.
5. Drain any residual oil from the beef.
6. Add can of tomato paste and beef broth. You're looking for the consistency kind of like a thick chili or taco meat. Slightly juicy and tomatoey but not a soup.
7. Continue to boil the potatoes until fork tender (you're basically making mashed potatoes here...)
8. Heat up the butter and milk slowly on the back burner
9. Preheat your oven to 400° F...
10. Remove potatoes from water and run through a ricer
11. Fold in the warm butter mixture, do not stir too long or else you'll end up making glue
12. Add salt and pepper to potatoes until they taste right. If you screwed up and they're too thick just add milk, its okay.
13. Add the potatoes on top of the beef and cook through in the oven until the potatoes have a nice golden top.
14. Wait 20 minutes or so to cool.