Ingredients:

Smashed potato topping

• 3 pounds Yukon gold Idaho® potatoes
• 2 cups heavy cream 
• 1 cup milk 
• ½ cup butter, room temperature 
• Salt and pepper to taste 

Beef & vegetable gravy filling 

• 2 pounds beef stew meat or hamburger
• 2 tablespoons olive oil 
• Salt and pepper to taste 
• 4-5 sprigs fresh thyme (I used lemon thyme) 
• 1 medium onion, diced 
• 2 cups green beans 
• 3 carrots, peeled and sliced 
• 2 ribs of celery, diced 
• 2 tablespoons butter 
• ⅓ cup flour 
• 3 cups beef stock or broth (chicken works great as well) 

Directions:

1. Cover Idaho® potatoes with water in a large pot. Bring to a boil over high heat until fork tender, roughly 30-35 minutes.
2. Drain the hot potatoes, then add cream, milk, butter, and seasoning. Smash the potatoes until creamy but leave some lumps for texture. Set aside. 
3. In a large pot, brown the meat over medium-high heat in olive oil and seasonings until golden brown, roughly 6-8 minutes.
4. Add veggies and butter, then season well once more. Sprinkle the flour over top and cook until the flour disappears.
5. Add the beef or chicken stock and bring to a simmer, stirring continually until it thickens.  
6. Pour the beef mixture into a 9x13 glass baking dish and gently top with the smashed potatoes. 
7. Bake at 350˚F for 45-60 minutes, then top with chopped chives and enjoy!