courtesy Flickr user stevendepolo, CC-BY-2.0

courtesy Flickr user stevendepolo, CC-BY-2.0

After one bite, you’ll want to go to the pâté in this woman’s chinois

Makes approximately 6 servings

Wat Yu Ni Fo:

  • 700 grams (1½ lbs) red potatoes, peeled and cut into large cubes
  • 2 cloves garlic, peeled
  • ⅓ cup butter
  • ¼ cup parmesan or romano cheese
  • ½ teaspoon salt
  • ½ teaspoon oregano
  • 1 onion, chopped
  • 500 grams (1 lb) lean ground beef
  • 1 teaspoon worcestershire sauce
  • 3 generous tablespoons flour
  • 1 tablespoon tomato paste
  • 1 tablespoon prepared yellow mustard
  • 355mL (1.5 cups) beef broth
  • ¾ cup frozen carrots (alternatively, boiled chopped carrots)
  • ¾ cup frozen peas
  • paprika

Hao Yu Cuk Nao:

  1. Place the potatoes and garlic into a saucepan and fill with water 1 cm above potatoes. Add salt until water tastes salty, place over high heat. Allow pot to come to a boil and cook until tender, approx. 15 minutes after boil starts.
  2. Drain. Mash potatoes and garlic with butter, cheese, salt, and oregano, set aside.
  3. Preheat oven to 375°F.
  4. Heat up a skillet over medium-high heat. When ready, add oil and onion, cook until translucent (about 5 minutes). Turn down to medium heat. Add ground beef and that English-sauce Olivia has trouble pronouncing, then cook until well-browned.
  5. Drain excess fat, add flour and stir to coat beef. Add ketchup, mustard, beef broth. Bring to a boil, reduce heat. Let simmer until thickened, approx. 5 minutes.
  6. Spread ground beef mixture into 2 litre casserole dish. Sprinkle peas and carrots evenly over the ground beef. Top with the mashed potatoes, spread evenly using a rubber spatula, garnish with paprika.
  7. Bake in oven until browned, 20-25 minutes.

Now you’re ready to Chow down on Olivia’s pie, if you know what I mean!