Directions

1. Boil potatoes in salted water for about 25 minutes, until fork-tender.

2. While potatoes are boiling, preheat oven to 350°F.

3. Heat olive oil in a large skillet over medium-high heat.
4. Add diced onion and sauté 4–5 minutes until softened.
5. Add ground beef & salt and pepper breaking it up as it cooks. Brown until no pink remains. (*Drain fat if not using extra lean beef)

6. Stir in Espresso Balsamic and cook, stirring constantly for about 2 minutes to let it caramelize.

7. Spread the cooked beef mixture evenly across the bottom of a 9x11" baking pan.
8. Pour the can of creamed corn over the beef and smooth it out.
9. Sprinkle frozen mixed vegetables evenly over the top.
10. Drain and return potatoes to the warm pot.
11. Mash with Garlic Olive Oil, butter, and milk/cream.

12. Add 1 cup cheddar, plus salt & pepper to taste & stir until creamy and fully blended.

13. Spread mashed potatoes over the layered filling in the baking pan with a rubber spatula.
14. Sprinkle the remaining 1/2 cup cheddar over the top.
15. Bake uncovered for 30–35 minutes, or until the edges are bubbling (broil on high for a couple mins if you want a more golden top
16. Let cool for 10 minutes before serving.