1bunchchopped greenssuch as kale or spinach, or ½ small shredded cabbage, or 2 bulbs fennel, cored and sliced (optional)
1tspworcestershire sauceor 1 tbsp mustard
Freshly ground black pepper(or use chili flakes)
1cupwater or broth
4tbsp (½ stick)buttersoftened
Sauté the meat in a skillet on medium heat for about 5 minutes until it has browned, making sure to break the meat up as it cooks.
When the meat has released its fat, add the onion, carrots, rutabagas, greens (if using), Worcestershire sauce, salt, and pepper. Cover and reduce the heat to low and cook for another 5 minutes, stirring occasionally. Add the water, stir, and simmer, covered, for another 15 minutes.
Meanwhile, place the potatoes in a large pot of cold water. Bring them to a boil and cook for 20 minutes, or until quite soft. Drain and mash the potatoes with the butter, milk, and nutmeg. Season to taste with salt and pepper.
Preheat the oven to 400°F.
Place the meat and vegetable mixture in a large ovenproof dish and cover it evenly with the mashed potatoes. Finish by drawing a fork across the top of the potatoes in the pattern of your choice. Bake for 30 minutes, or until the potatoes begin to brown and the mixture is hot throughout.
— Philippe Waterinckx, Tucson CSA, Tucson, Arizona