Instructions

1. Cook meat in a large, high-sided pan, breaking apart into small pieces until browned. Add a few pinches black pepper and pinch salt.
2. To pan, add ⅔ of the rosemary and the beans. Cook, stirring occasionally, until beans start to turn brown and pop, about 8 minutes.
3. To pan, add onions, carrots, celery and cook, stirring occasionally, 10 minutes.
4. Add mushrooms and cook 5 minutes.
5. Mix in flour and broth, bring to a boil, then simmer with a lid for 30 minutes.
6. While meat mixture is simmering, add rutabaga to a large pan of boiling salted water. Cook 10 minutes then add potatoes and cook another 10 minutes.
7. Drain the rutabaga & potato then mix in milk, half of the cheese, and salt & pepper to taste.
8. Preheat oven to 350.
9. Stir in 1 Tbsp Worcestershire sauce then taste and add more salt & pepper if needed.
10. Pour the meat mixture into a 9”x13” casserole pan then cover with a layer of peas. Spoon the potato mixture on top of the peas, gently spreading it across the pan. With a fork, scuff up the potatoes making hills & valleys. Garnish the top of the potatoes with the remaining rosemary and cheese, and sprinkle with a little olive oil. Bake for 50 minutes or until potatoes turn golden on top.