Ingredients

  • 1 fennel bulb
  • 4-5 carrots, peeled
  • bell pepper of any color (I prefer red)
  • 2lbs ground meat poultry (Normally I do 50/50 chicken and turkey)
  • 2 Tbsp Tomato paste
  • butter
  • 2lbs yellow and/or white potatoes
  • salt
  • pepper
  • cayenne pepper
  • oregano
  • thyme
  • paprika

Method

Mashed Potatoes

  1. Cut potatoes to pieces, add them to a pot of boiling salted water, and let boil until fork tender (about 40-60 minutes, depending on size of potato pieces)
  2. Mash potatoes with a generous amount of butter
  3. Salt and pepper to taste

The Pie

  1. Set Oven to 400F
  2. Dice vegetables into somewhat uniform pieces, make sure the carrots are thin in one dimension so they cook in about the same time as everything else
  3. In an oven safe pan, heat a small amount of oil over high heat and sear the ground meat (it doesn’t need to be fully cooked). While browning, fry off the tomato paste and mix with meat until finished browning.
  4. Remove the meat, turn the heat to medium-high, and add the carrots and fennel; add or remove oil from the pan as needed. Cook until the vegetables take on some color then add the pepper, meat, spices. Mix and let cook for 5-10 minutes.
  5. Flatten the meat and vegetables into a layer and add potatoes on top. Ensure the potatoes make a good seal with the edge of the pan all the way around. The surface of the potatoes can be smoothed out or roughed up for some extra browning. Sprinkle the potatoes with paprika and optionally cayenne.
  6. Place in the over to cook until the potatoes are crisped on top, about 20 minutes.
  7. Let cool 10 minutes before serving