When you cook the beef make sure you drain some of it off bc while you are cooking it for 45 minutes with the stock and Worcestershire sauce and the veggies and the tomato purée and the optional wine and the flour to make like a gravy the meat will get more greasy as it cooks and when you transfer it to the casserole dish to put the mashed potatoes on the freeze can spill over the edge depending on the dish and could start a grease fire in the oven if you aren’t careful.
I used Idaho potato’s cut in Half for this and put them in cold water and boiled them for 10 minutes and they turned out great. I don’t think I made as much as the 4lb the recipe called for in potato’s bc I only peeled and cut enough to avoid the boiling pot with strainer from boiling over.
