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Prep Time: 30 Minutes Cook Time: 25 Minutes |
Ready In: 55 Minutes Servings: 6 |
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This recipe is a variation of an old recipe from a Pilsbury cookbook. It is easy to make with ingredients out of your pantry. Me and my husband both love it. Ingredients:
1 lb ground beef |
1/2 medium onion, finely chopped |
1 garlic clove, chopped |
14 1/2 ounces petite diced tomatoes |
1/2 teaspoon dried basil |
1/2 teaspoon dried thyme |
12 ounces beef gravy |
2 cups frozen mixed vegetables |
1 cup shredded cheddar cheese |
1 3/4 cups water |
3 tablespoons butter |
1/4 teaspoon garlic powder |
1/2 teaspoon salt |
1/2 cup milk |
2 1/4 cups instant potato flakes |
1/4 cup parmesan cheese |
1 egg, beaten |
Directions:
1. Cook beef, onion and garlic until done and drain.
2. Add vegetables, tomatoes, gravy, basil, and thyme to skillet with beef. Cover and cook over medium low heat for 10 minutes, stirring occasionally.
3. Bring water, butter, garlic powder and salt to boil. Turn off heat and add milk, potatoes, and parmesan. Add egg and stir well.
4. Pour beef mixture into 2 quart baking dish. Sprinkle with 1/2 cup cheddar. Mound potato mixture on top as evenly as possible.
5. Bake at 375 for 20 minutes. Add remaining cheddar to top of potatoes and return to oven for 5 minutes.
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