Here's a wonderful classic dinner that's sure to stick to your ribs and you'll find to be very filling. Ingredients For the potatoes: 3 pounds russet potatoes 1/4 cup half-and-half or milk 2 ounces unsalted butter 3/4 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper Parmesan cheese 1 Teaspoon Coarse Mustard For the meat filling: 1 1/2 pound Hamburger 1 pound Spicy Italian Sausage 2 tablespoons canola oil 1 medium chopped onion 2 carrots, peeled and diced 2 cloves garlic, minced 1 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper 2 tablespoons all-purpose flour 2 teaspoons tomato paste 1 cup chicken broth 1 teaspoon Worcestershire sauce 2 teaspoons freshly chopped rosemary leaves 1 teaspoon freshly chopped thyme leaves 1/2 cup fresh or frozen corn kernels 1/2 cup fresh or frozen English peas Directions Peel and cut the potatoes into 1/2-inch dice. Place in a medium saucepan and cover with cold water. Turn heat on high, cover and bring to a boil. Once boiling, uncover, decrease the heat and cook until tender, 10 to 15 minutes. Drain the water and place potatoes back into pan allowing rest to fluid to evaporate, approximately 2 minutes. Add butter,Â milk, kosher salt, ground black pepper, Parmesan cheese and Coarse Mustard Mash the potatoes until smooth. Preheat the oven to 400 degrees F. Place rack just above the middle so you get a nice toasty brown look on the potatoes. While the potatoes are cooking, start the meat and vegetable. Place the canola oil into a 12-inch saute pan and set over medium high heat, once the oil shimmers add the onion and carrots and saute for 3 to 4 minutes. Add the garlic and stir to combine. Add the meat and sausage, salt and pepper and cook until browned. Sprinkle the meat with the flour and toss to coat, continuing to cook for another minute. Add the tomato paste, chicken broth, Worcestershire, rosemary, thyme, and stir to combine. Add peas and carrots. Reduce the heat to low, cover and simmer slowly 10 to 12 minutes or until the sauce is thickened slightly. Using a 11 by 7-inch glass baking dish add a layer of meat and vegetables. Top with the mashed potatoes, use a rubber spatula to spread the potatoes, finish off by taking a fork and dragging across the top to add a nice ruffled top. If you like, sprinkle a little Smoked Paprika for added flavor and color. Bake for 30 minutes or just until the potatoes begin to brown. Remove and allow to cool 10 minutes before serving.