Cooking Instructions
- 1
Cut unpeeled garlic head in half. Cover with vegetable or olive oil, and a small pinch of salt. Roast uncovered at 350° for approximately 25 minutes or until garlic is caramelized and soft.
- 2
Place beef in a large, cold sauce pot. Season with dried spices and salt. Crank up the heat. Cook until well browned. Drain fat.
- 3
Add veggies and sweat over medium low heat for approximately 10 minutes.
- 4
Add rum. Deglaze the pan. When rum is nearly evaporated, add stock and beef back to the pot. Cook until liquid has nearly evaporated.
- 5
Cover whole potatoes with cold, salted water. Potato skin may be peeled or left on. Pictured with skins. Cook until fork tender. Drain. Return to pot for a half of a minute on high heat to remove excess moisture. (Professional Mashed Potatoes Tip)
- 6
Add heavy cream, butter, rosemary, salt, and pepper to potatoes. Smash and mix well. Adjust seasoning.
- 7
Spray a casserole dish with non-stick cooking spray. Place ground beef mixture on the bottom and top with the mashed potatoes. Spread evenly.
- 8
Bake at 350° for approximately 25 minutes or until potatoes are caramelized and bubbly.
- 9
Variations; Ground lamb, veal, pork, mustard, horseradish, tarragon, fresh herbs, whiskey, turnips, parsnips, celery root, sour cream, one egg yolk in the mashed potatoes
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