8 large red or golden potatoes
3 carrots, peeled and diced
3 stalks celery, diced
5 green onions (with tops), diced
1/2 large red onion, diced
2 1/2 cups milk, separated
2 pounds lean ground beef
1 (15 1/2 oz.) can peas, drained
1/2 cup (1 stick) butter, divided
1/3 cup all-purpose flour
1/4 cup dry white wine
1 tsp. garlic powder
2 tbsp. dried oregano
2 tbsp. dried rosemary
1 tsp. black pepper
1/2 tsp. sea salt

Heat oven to 350°F. Butter a 9x13-inch baking pan. Set aside.

Wash potatoes and quarter. No need to peel red or golden potatoes. Place potatoes in a large pot and cover with water. Bring to a boil over medium high heat and cook for 20 minutes or until fork tender.  Drain and mash with 1/2 cup of milk. Set aside.

Peel and dice carrots; dice celery; dice red and green onions.

In a large skillet, melt 1/4 cup (1/2 stick) butter over medium high heat. Add diced red and green onions and sauté for 6 to 8 minutes. Add carrots and celery and saute for another 6 to 8 minutes. Add ground beef and spices. Cook and stir until beef is browned and no longer pink. Drain and return to pan. Turn heat to simmer.

In a small saucepan, melt remaining 1/4 cup (1/2 stick) butter over medium heat. Whisk in flour until blended. Slowly add 2 cups of milk and white wine. Whisk constantly until slightly thickened, about 8 to 10 minutes.

Add sauce to the meat and vegetable mixture.

Add drained peas.

Stir well and let simmer for about 5 to 6 minutes, stirring occasionally. Pour into prepared 9x13-inch baking pan. Evenly spread mashed potatoes over.

At this point, the dish can be frozen; just wrap in foil. Will last up to 6 months in the freezer. Let thaw for several hours and bake as directed.

Bake at 350°F for 40 to 45 minutes.

Serves 6 to 8.

Submitted by: Cleanfreshcuisine