36 oz (1000 g) russet potatoes
1 tsp salt
12 oz (350g) milk
2 oz butter
Failsafe Mince Topping
1-1.5 lbs organic, grass fed ground beef
1/4 in slice leek
4 spring onions
1 clove garlic
1 small shallot
1 tsp potato starch
1 c bone broth
Optional: 1 can red kidney or black beans
1/2 cup grated cheese
1) Peel potatoes and cut into 1/2 in slices.
2a) Bring a pot of salted water to a boil.
b) Add potatoes and cook until tender but still firm, about 18 min, drain.
c) Add potatoes, salt, and milk to blender or food processor. Mix until smooth. You might have to divide the ingredients in half and blend the mashed potatoes in 2 batches, depending on the size of your mixer.
With a Thermomix
2a) Insert butterfly whisk. Add potatoes, salt, and milk to Thermomix.
b) Cook without measuring cup for 30 minutes/205°F/speed 1.
c) Add butter, insert measuring cup, and mash 50 seconds/speed 3.
3) Meanwhile, preheat oven to 425°F.
4) Warm a large pan with 1 Tbsp sunflower oil on medium heat.
5) Mince leek, green onions, garlic, and shallot by hand, or use a food processor. I use my NutriNinja and pulse for 10 seconds.
6) Sautee vegetables on medium heat for 2 minutes.
7) Add ground beef, and salt. I use about 1 tsp salt per pound of meat.
8) Cook ground beef until all of the pink is gone.
9) Dissolve 1 tsp of potato starch into bone broth.
10) Mix the liquid into the pan with the mince topping, and heat until sauce thickens.
11) Add a pinch of fresh snipped parsley.
12) Pour mince topping into a 9 by 13 casserole dish.
13) Scoop mashed potatoes on top, and use a spatula to spread the potatoes evenly and smooth out the surface.
14) Sprinkle with 1 cup grated cheese. I use Monteray Jack.
15) Bake for 15 minutes at 425°F.
16) Broil in high for 2 min, or until the cheese is golden brown.
17) Let cool for 5 minutes.
18) Serve with your favorite vegatable. We like green beans with our shepherd's pie.