Directions

Preheat the oven to 400°F.

Place the peeled and cut up potatoes and parsnips in a medium saucepan and cover with cold water. Set over high heat, cover and bring to a boil. Once boiling, uncover and cook until fork tender, approximately 15 minutes. Drain the potatoes in a colander and return them to the saucepan. Mash them and then add the Dragone® Whole Milk Ricotta Cheese, Shredded Parmesan Cheese, half and half, salt and black pepper. Continue to mash until smooth and well combined.

While the potatoes are cooking, prepare the filling. In a large sauté pan, add the vegetable oil and set over medium-high heat. Once the oil shimmers, add the onion and sauté just until they begin to turn translucent, approximately 5 minutes. Add the carrots, mushrooms, salt and black pepper and stir to combine. Cook until the carrots sweat out most of their water and the mushrooms start to lightly brown, about 5 minutes. Add the beef, wine or beef broth, garlic, tomato paste and Worcestershire sauce and cook until browned and cooked through, approximately 5 minutes. Then, turn the heat off and fold in the Dragone® Whole Milk Mozzarella Cheese, Shredded Parmesan Cheese, rosemary, thyme, corn and peas.

Grease an 11-inch x 7-inch glass baking dish or six 8-ounce mini crocks. Add the meat mixture to your dish(es), spreading evenly. Top with the mashed potato mixture, starting around the edges to create a seal to prevent the mixture from bubbling up, and smooth with a rubber spatula. With a fork, run the tines over the top to create channels to hold cheese. Sprinkle with the 2 tablespoons of Dragone® Shredded Parmesan Cheese.

Then, place the dish(es) on a parchment lined half-sheet pan on the middle rack of the oven and bake for 25 minutes or just until the potatoes begin to brown. Remove to cool slightly before serving.