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Prep Time: 45 Minutes Cook Time: 30 Minutes |
Ready In: 75 Minutes Servings: 6 |
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While traveling in England, I received this recipe from a friend who owns and operates a tearoom. When I returned home, I began relying on the recipe often and even gave it to another friend who also runs a restaurant.Elvadine Behrmann, Belleville, Illinois Ingredients:
1 large onion, chopped |
2 medium carrots, chopped |
2 garlic cloves, minced |
1 can (14-1/2 ounces) beef broth |
1-1/2 pounds ground beef |
1 can (8 ounces) tomato sauce |
1 teaspoon salt |
1/2 teaspoon pepper |
1/2 teaspoon each dried oregano, thyme and parsley flakes |
1/2 teaspoon dried rosemary, crushed |
1/2 teaspoon rubbed sage |
2 cups hot mashed potatoes (prepared with milk and butter) |
Directions:
1. In a saucepan, combine onion, carrots, garlic and broth. Bring to a boil. Reduce heat; cover and simmer for 20 minutes or until vegetables are tender. Drain, reserving liquid to make gravy if desired. in a skillet, cook beef over medium heat until no longer pink; drain. Add tomato sauce and seasonings; bring to a boil. Reduce heat; cover and simmer for 15 minutes. Add reserved vegetables and mix well. Transfer to a greased 2-qt. baking dish. Top with mashed potatoes. Bake, uncovered, at 350 for 30 minutes or until potatoes are lightly browned. If desired, make gravy with reserved vegetable liquid; serve with potpie. Yield: 6 servings.
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