1lbfree-range grass-fed ground beef, beefalo, or buffalo
1purple onion, chopped
1packagefresh mushrooms, washed and chopped
1packagefresh or frozen English peas
Optional: feel free to add bell peppers, garlic, corn, or any other veggies that appeals to you.
1stickKelly Gold Irish Butter from grass-fed cows
1/2poundsharp cheddar cheese, gratedBuy a block of cheese and grate it yourself to avoid the anti-mold additives in already-grated cheese.
5-6medium-sized potatoeswashed, boiled until soft, and mashed with skins-on
1package2 rolled-up ready-made pie crusts
Instructions
Heat the oven to 400 degrees.
Cut the washed potatoes into wedges, cover with water in a large pot and boil until soft.
While the potatoes are boiling: In a large skillet coated with butter or olive oil, cook the ground beef, chopped onion and mushrooms until the beef is browned and the onions are translucent.
When the meat mixture is done, turn off the heat and stir in the peas.
Grease (with butter or olive oil) a large oven-safe pan. Line the bottom with the first pie crust (pilfer from the other crust if you need more).
Spread the meat mixture on top of the pie crust in the oven-safe pan.
Drain and smash the potatoes along with the stick of butter.
Layer the buttered mashed potatoes on top of the meat mixture.
Sprinkle grated cheese on top of the potatoes.
Cut the rest of the pie crust into strips and arrange over the cheese.
Bake until the cheese is melted and the pie crust is golden brown, about 20 minutes.
Notes
This whole enterprise takes less than an hour and serves 6 or 8 people. It's also a great casserole to take to parties, and you can be as artistic with the top crust as you'd like.