1 lb. ground beef
1/2 cup onion, chopped
1/2 cup chopped celery
1 tblsp. olive oil
1/8 cup flour
1 cup chicken stock
½ tsp. thyme
½ tsp. rosemary
1 tsp. sea or kosher salt
½ tsp. black pepper
½ cup each of peas and corn
2 lbs. potatoes
¾ cup half&half
4 oz. gruyre cheese, grated
¼ cup Parmesan cheese
¼ stick butter
paprika
Sauté ground beef, celery and onion in oil until beef is brown and vegetables are limp.
Add flour and cook for a few minutes until you hear it bubble.
Add chicken broth and herbs and simmer until the mixture thickens.
Stir in peas and corn then set aside.
Cook the peeled potatoes until they are tender and drain. Set aside.
Put the half and half in a saucepan and bring to a simmer.
In a large bowl beat the potatoes, the half&half and the cheeses until they are smooth.
Put half the potato mixture in a buttered 9 inch pie pan. Then spread the beef mixture and top with the remaining potato mixture. You may top this with
a few thin pats of butter and a sprinkle of paprika.
Bake at 350 f for about 30 to 40 minutes. Makes four large servings. Serve with a fruit salad.