3lbs.potatoesor cauliflower for a low-carb alternative
1/2tsp.fresh sage mincedoptional
salt & pepper to taste
For the Meat & Mushroom Layer
Preheat oven to 350 degrees.
In a large skillet, add 1 tablespoon butter & 1 tablespoon olive oil. Add mushrooms in single layer and cook until golden brown on both sides. Remove from skillet and reserve.
Brown meat over medium high heat, drain fat, then add tomato paste, garlic, fresh herbs, and Worcestershire. Stir to combine and cook 1-2 minutes. Stir in wine and allow to mostly cook off before dusting with flour (arrowroot for gluten free version). Stir to incorporate, then add broth and stir until sauce begins to thicken. Return browned mushrooms to the pan. Season with salt & pepper to taste. Pour meat/mushrooms into 2 quart buttered casserole dish.
For the Vegetable Layer
In skillet saute onion & carrot until just tender, then add zucchini continue cooking for 3-4 minutes. Stir in frozen peas (or cooked fresh peas). Season with salt & pepper to taste. Pour veggies over browned meat/musrooms in casserole dish.
For the Potato Layer
Boil potatoes until tender, drain, then add 4 Tablespoons butter, buttermilk, 1/2 tsp. fresh sage, salt & pepper and mash. Spoon potatoes on top of meat/vegetable layers.
Take a fork and scratch a pattern into top of mashed potatoes. Dot with remaining Tablespoon butter. Bake until golden 40 - 45 minutes. Finish under broiler for nice brown peaks. Let stand for at least 5 minutes before serving.
If you're looking for a low-carb option, use cauliflower mash instead of mashed potatoes.