Mama
Queen of Cornbread
2 pounds of ground beef
1 medium onion
1 teaspoon kosher salt
1/2 teaspoon of black pepper
3 tablespoons of flour
3 tablespoon Worcestershire Sauce
3 tablespoons of ketchup
1 cup of beef broth
2 cups of shredded colby/jack cheese
For the mashed potatoes:
4 large potatoes
3 cloves of garlic
4 tablespoons of butter
1/2 cup of sour cream
1/4 to 1/2 cup of heavy cream
salt and pepper to taste
Preheat oven to 375 degrees F.
Peel the potatoes, slice into 1-inch thick slices. Cover with cold, salted water. Add the 3 cloves of garlic. Bring to a boil. Reduce heat to simmer. Cook until potatoes are fork tender. Drain. In the bottom of the pot that you cooked the potatoes in, add the butter. Return the potatoes to the pot. Mash. Add the sour cream, salt and pepper. Stir just to incorporate. Add enough heavy cream to get nice thick mashed potatoes. Set aside.
In a large skillet, cook the ground beef and onion until the beef is brown and the onions are translucent. Stir in the flour, salt and pepper. Add the ketchup, Worcestershire sauce, ketchup and beef broth. Mix well.
Pour into a large casserole dish. Top with 2 1/2 cups of the shredded cheese. Mound the potatoes on top in several small mounds. Carefully spread over the top of the cheese making sure to seal the edges with the potatoes. Use a fork to run over the top of the potatoes to make ridges (this will help with the browning). Top with the rest of the shredded cheese. Bake for 45 minutes.
