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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 4 |
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Ingredients:
1 1/2 pound(s) yukon gold potatoes (about 4), peeled and cut into 2-inch pieces |
kosher salt and black pepper |
1/2 cup(s) whole milk |
2 tablespoon(s) unsalted butter |
1 tablespoon(s) olive oil |
1 pound(s) ground beef |
1/3 cup(s) ketchup |
1 tablespoon(s) worchestershire sauce |
1 1/2 cup(s) frozen peas and carrots |
Directions:
1. Heat oven to 425° F. Place the potatoes in a large pot and add cold water to cover.
2. Bring to a boil and add 1 teaspoon salt. Reduce heat and simmer until just tender, about 15 minutes. Drain the potatoes and return them to the pot.
3. Add the milk, butter, and 1/4 teaspoon each salt and pepper to the potatoes and mash.
4. Meanwhile, heat the oil in a large skillet over medium-high heat. Add the beef and cook, breaking it up with a spoon, until browned, 5 to 6 minutes.
5. Stir in the ketchup, Worcestershire sauce, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Add the peas and carrots.
6. Transfer the beef mixture to 4 individual baking dishes and top with the mashed potatoes. Bake until golden brown, 15 to 20 minutes.
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