Wash, peel, and cube the potatoes before putting them in a pot to boil
Add the olive oil to a large skillet and brown the beef, scrambling and breakiing it up until browned.
Dice up the onion, and add it and the garlic to the skillet. Cook a few minutes to soften the onion.
Add the pepper flakes, Worchestershire, onion soup mix, and beef broth, and mix it before addiing the vegetables. Cook to heat for a few more minutes, then set aside or to simmer. Now is a good time to pre-heat the oven to 350 degrees.
By now the potatoes are ready. Drain them, sprinkle to salt and pepper overtop, and toss the butter into the pot to melt. I leave the lid on while this happens to keep the heat in.
After a minute, remove the lid and beat in the butter adding a little if necessary. Then add the milk in glurps until a nice smooth texture develops, and cover again with the lid.
Empty the meat mixture into a 9 x 15 baking dish and spread it out evenly. Then add the mashed potatoes in globs over the top. Then smooth it together with a spatula, and draw the tines of a fork lenghtwise accross the top to create a texture. (Don’t do it crosswise… it will explode!!)
Recipe Notes
Once done, this is a great cold day meal that holds its heat, and stays delicious to the last bite.